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Pumpkin Ravioli

delectable little morsels. Warm and hearty flavor. You must try them. Not a sweet ravioli."


2 medium onions, sliced thin
balsamic vinegar
1 tsp each kosher salt, onion powder, & garlic powder
Dash of ground sage
1 Tbsp each butter and oil
Small can pumpkin puree
1/4 cup ricotta cheese
About 4 ft of pasta sheets (or wonton noodles)


1 Tbsp each butter and oil to caramelize onions on low.
When onions are cooked, add a splash of balsamic vinegar.
Stir frequently.
Cook until onions are soft and brown. When fully cooled puree onions.
This process can be done the day before making your ravioli.
Mix 1 cup pumpkin puree
1/4 cup ricotta cheese
add dash of sage
Salt and garlic powder to taste.
Pasta can be cut out in any shape you want. Fill center of one side with about a teaspoon of pumpkin mix. Stretch center of top side to give extra room for filling. With fingers, wet edge of pasta and press to form a good seal.
Freeze ahead of time. Boil until tender. Serve with butter and sage sauce, or a béchamel sauce.

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Nutritional Information
Per Serving

no nutrition information available

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