Baked Pumpkin Ravioli

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I'm not going to lie to you friends, I wasn't sure about this.  Wonton wrappers to make ravioli? Okay...? However, the gauntlet was thrown and I wanted to prove that you could make a variety of items with pumpkin besides pie and frou-frou coffee drinks.  

So wonton wrappers it was.  And, friends, it's GENIUS! Seriously. My world has just opened up to so many possibilities... 

INGREDIENTS

Pumpkin Ravioli

Wonton wrappers
3/4 cup pumpkin puree
1 cup low-fat ricotta
1 teaspoon Kosher salt
1 teaspoon nutmeg
1/8 teaspoon fresh pepper
1 teaspoon egg white
1 teaspoon extra virgin olive oil
1/4 cup tomato sauce of your choice
Fresh sage, finely chopped

 

DIRECTIONS

1. Preheat oven to 350ºF. Lightly spray a rimmed baking sheet with cooking oil.
2. Mix pumpkin puree, ricotta, salt, pepper, and nutmeg together in a large bowl.
3. Dollop one tablespoon of the pumpkin-ricotta mixture in the center of one wonton wrapper.
4. Brush a little egg white around the filling all the way to the edges of wonton wrapper.
5. Place one of the remaining wonton wrappers on top of the wrapper with filling, and use your fingers to press down around the filling.
6. Press a fork down around the edges to seal your "pasta".
7. Lightly brush each ravioli with a tiny bit of extra-virgin olive oil and spread out the ravioli on your baking sheet.
8. Bake in the oven for 7-9 minutes depending on the texture you prefer. Less baking time will leave you with more pasta-like ravioli, and an extra minute in the two in the oven will leave you with a pleasant wonton crunch around the edges.
9. Move cooked ravioli to a paper towel for a few moments. Top them off with a drop of tomato sauce and sprinkle with sage. Enjoy while hot!

Serves 5-7.

A COUPLE THOUGHTS:

The pumpkin filling isn't extremely flavorful, which makes for a very mild ravioli.  Not bad, at all, but mild. I paired my ravioli with a spicy red sauce- and it was AMAZING (I used Lucky's Market Uncle Vito's spicy zing. It's spicy, but it you like spicy the combination is rocking.)

As for the fresh sage on top, yeah you can skip it, but the flavor really compliments the ravioli- so if you're a fan of fresh herbs (and if you're not... get out the car!) consider the splurge. It's worth it. 

When it comes to making the ravioli, I found that making them one by one on a flat surface was the easiest way to go.  When putting them all together on the pan, closing them up was a challenge without poking holes in the wonton wrappers.  I was able to get to the ravioli easier and (believe it or not) quicker doing them one at a time.

By baking the ravioli you have control over your pasta!  If you bake them a little longer the edges will crisp up a bit. I tried both, and enjoyed the slightly crispy edges. In the future I'll be making my ravioli slightly crispy... sometimes. But you never know with me... I'm always changing something ;) 

 

Have you tried this recipe? I would LOVE to know what you think! Comment below with your thoughts and modifications for everyone living the FRICKin Good Life!