Pumpkin is a super delicious and vitamin-packed vegetable that is traditionally found in autumn recipes, but it’s so tasty and versatile that is can really be used in dishes any time of year, especially since it’s available canned. Pumpkin is a superfood, with fiber, vitamin A and Beta Carotene, and it not only adds incredible flavor to recipes but it can be used to replace fat in some recipes and reduce the amount of sodium….now that’s super!
When it’s used as a replacement for butter, eggs or oil, it cuts the fat and calories, and can be incorporated into any meal of the day to add terrific flavor, such as pumpkin pancakes, pumpkin fries, and the recipe I’m sharing with you today, pumpkin ravioli. Pumpkin is also popular and yummy in beverages (why wait for the holidays to have those yummy drinks?), so I’m hoping to share lots of fun pumpkin recipes that will add some spice to your dinner table.
Spring Pumpkin Ravioli Recipe
This delicious ravioli recipe is light, perfect for the spring, and the addition of pumpkin in place of full cheese filling reduces the fat and calories of each tasty bite in this fun twist on traditional ravioli…plus it’s so easy to make (only five ingredients)!
1 can (15 oz) pumpkin puree
1/2 cup grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Natural wonton wraps
Season and sauce of choice (optional)
1. Mix pumpkin, parmesan cheese, salt and pepper together in a bowl.
2. Spoon about one heaping teaspoon of pumpkin cheese mix onto the center of each wonton wrap. Wet the edge of the wonton wrapper all around with a bit of water and cover with a second wonton wrap. Pinch edges firmly together all around ravioli to seal.
3. Bring a pot of water to a rolling boil and add a tablespoon of olive oil to water to prevent ravioli from sticking to pot.
4. Boil ravioli for about 5-6 minutes, then immediately drain.
5. Season/sauce ravioli to taste (I like to sprinkle parmesan cheese and basil on top, my husband likes traditional marinara sauce with his).
6. Serve and enjoy!