Pumpkin Ravioli Recipe

There is traditional ravioli and then there are updated versions like our pumpkin ravioli recipe which is phenomenal. Come on, you probably have a leftover can of pumpkin somewhere in your cabinets.  And if not, then head on over to the store and buy one to make these crispy baked ravioli. 

Baked pumpkin ravioli gives a nice crispy crunch.  Yes, I said crunch.  Not what you typically expect from ravioli, but oh what a great change from boiled pasta. 

By using wonton wrappers instead of homemade pasta, you can whip this recipe together in no time.  Or freeze to use at a later date.

My recipe is based strongly on a recipe from Sara Mouton in her 2005 Sara’s Secrets(addlink) cookbook.  Almost 20 years old and completely on trend in 2019!

How To Make Our Pumpkin Ravioli Recipe

Place empty baking tray in oven and then heat to 400 degrees.  You want the baking sheet nice and hot when ready to bake the pumpkin ravioli.  You might need two baking trays.

Melt 2 Tablespoons butter in a skillet over medium-low heat.  Add the onion and garlic and cook for about 8 minutes, then remove.  To the onion mixture add the pumpkin, Parmesan cheese, salt and pepper.

On a piece of parchment paper place 4-6 wonton wrappers.  Keep the other wrappers covered so they don’t dry out.  If not using parchment paper then lightly flour your surface to keep the wontons from sticking to your counter.

Place a mounded tablespoon of filling in the center of each wonton.  Put some water in a small dish.  Dip your finger in the water and rub the edges of a wonton.  Place the second wonton over the first, press from the filling out to get as much air out as possible, finally pressing down on the edges to seal. 

Continue with the remaining wontons until you have 24 finished pumpkin ravioli.

How To Bake Pumpkin Ravioli

Remove hot tray from the oven, brush with some canola oil and place pumpkin ravioli in a single layer, you may need two trays.  Brush the tops of the ravioli with a touch of oil.  Bake for about 6-8 minutes.  Flip and bake another 6 minutes or until ravioli have a very light brown color. They go from light brown to burned quickly!

While the pumpkin ravioli is baking, heat the chicken broth until hot.

Place 6 ravioli in a bowl or shallow plate with a rim.  Pour a quarter of the chicken broth over the noodles.  Wipe out pan, melt 3 Tablespoons butter until browned.  Pour over the pumpkin ravioli.

Top with freshly grated Parmesan cheese and pumpkin seeds.  Chives or flat leaf parsley add a nice flavor and brighten up the dish.

Can I boil the Pumpkin Ravioli Instead Of Baking It?

Don’t like crispy ravioli?  Then boil for 2-3 minutes instead of baking.

Should I Use Canned Pumpkin or Fresh Pumpkin?

Forget using a fresh pumpkin.  Really, even America’s Test Kitchen(addlink) says that using canned pumpkin gives better flavor and texture than fresh.  And it’s a ton easier.

This is one of the rare times I’ll tell you that canned beats fresh hands down.  For taste, texture and definitely for ease.

Ingredient Substitutions

Pumpkin seeds – either leave them out or toast some pine nuts or chopped walnuts

Chives – use flat leaf parsley or sage

Parmesan cheese – use Fontina cheese

Wonton wrappers – use fresh pasta, either homemade or bought in big sheets and cut into squares

What To Serve With Pumpkin Ravioli

A simple salad is really the best thing to serve with pumpkin ravioli.  You don’t want to overpower the subtle taste of the pumpkin.

Make Ahead Tips

The filling can be made up to several days ahead of time, covered and kept in the refrigerator.

The  ravioli can be made up to one day ahead of time, stored in a single layer in the frig.  Make sure to cover tightly with plastic wrap.

For ultimate convenience, freeze the formed but uncooked ravioli, see below for instructions.

How To Store Our Pumpkin Ravioli Recipe

Cook right away and store any leftovers in the refrigerator for up to 4 days.

How To Freeze Pumpkin Ravioli

You can freeze the formed but uncooked ravioli by placing in a single layer on a baking sheet in the freezer for a couple of hours.  Then stack the pumpkin ravioli in a gallon size freezer bag, pushing as much air out of the bag as possible. 

Don’t leave in the freezer more than a couple of hours before putting the pasta in the freezer bag, otherwise the pasta gets brittle and will crack and break off at the edges.  Not the end of the world but they won’t look as pretty.

If you want to skip the freezing on a tray bit, then place directly in the freezer bag in a single layer.  If you need to make 2 layers then place some wax paper in between them.

Freeze for up to 3 months for maximum flavor retention and texture.  As far as safety reasons, if the pumpkin ravioli is kept at 0 degrees or below then it will keep for up to a year.

You can cook directly from the freezer.