Pumpkin ravioli seems to be a favorite seasonal dish for restaurants in the fall. Why bother spending $20 on a dish that you can make at home? My version is both dairy free and guilt free. This is extremely easy to make and your taste buds and wallet will thank you!
If you're using fresh roasted pumpkin, make sure to puree until smooth. For a simpler version, use canned pumpkin puree. Scoop the pumpkin puree into a bowl and season with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional). Feel free to use your choice of seasonings or make sweet pumpkin ravioli by using cinnamon and stevia. Once the seasonings are mixed in with the pumpkin puree, place a tablespoon of the filling onto the corner of each wonton wrapper. Wet the edges of the wonton with water and fold over. Cook on a gentle boil for 5-7 minutes. Serve with your choice of sauce, like marinara or penne alla vodka, and enjoy!
Makes 6-8 Servings
Recipe:
1 15 Oz Can Pumpkin Puree
40 Wonton Wrappers
Season to taste with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional)
1 15 Oz Can Pumpkin Puree
40 Wonton Wrappers
Season to taste with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional)
*Boil for 5-7 minutes.
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