It’s time for pumpkin everything. We love pumpkin sweets like pumpkin tarts, pumpkin bars with cream cheese frosting and pumpkin ice cream. For savory pumpkin flavor, try pumpkin ravioli. It’s easy and fun to make using wonton wrappers.

Pumpkin Ravioli

Serves 4-6

  • 2 1/2 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • 24 wonton wrappers
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Chopped parsley
  • ¼ cup pumpkin seeds (pepitas), toasted

In a small saucepan, melt 1 tablespoon butter, add garlic, and cook on low heat until just golden. Add pumpkin, salt and pepper, stirring to warm through. Remove from heat, and add Parmesan.

Place 2 teaspoons pumpkin mixture in center of each wonton wrapper. Using a small pastry brush or your fingertips, moisten edges of dough with water. Bring sides together to form a triangle, then pinch the edges to seal.

Cook ravioli 6-7 minutes in a large saucepan of boiling water. Drain, and set aside.

In a nonstick skillet, melt 1 1/2 tablespoons butter. Add broth, bring to a boil, then turn down to simmer. Add ravioli, and toss to coat. Serve topped with chopped parsley, toasted pumpkin seeds and additional Parmesan cheese.

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