Pumpkin Ravioli with Alfredo

Fluffy pillows of autumn flavors topped with a delicious and easy alfredo sauce.




Ravioli Filling: 2 cups pumpkin ¼-½ cup grated Parmesan cheese ¼ cup Panko breadcrumbs 1 egg (lightly beaten) ¼ cup Pancetta diced, sautéed until browned ¼ teaspoon cinnamon Pinch of nutmeg Salt & Pepper to taste Ravioli pasta: 1 package refrigerated Wonton Wrappers Alfredo Sauce: ½ stick unsalted butter 1 cup heavy whipping cream 1 & ¼ cups Parmesan-Reggiano Salt & Pepper Parsley to finish

Nutritional information

No nutrition information available


For the filliing, combine all ingredients in a mixing bowl until fully incorporated. To stuff the ravioli: On a clean surface, layout individual wonton wrappers in a row. Scoop a small amount (about full teaspoon), onto the center of each wrapper (a small cookie dough scoop works really well for this step). Next, wet your pointer finger in a bit of water and trace you finger over the outer edge of the entire wrapper. Fold the wrapper over from corner to corner to form a triangle, the water will act as a glue. Push down slightly around the filling to try and remove as much air as possible and press the edges to form a seal. Finally, bring the bottom two corners together to form an envelope shaped ravioli. Transfer to a cookie sheet for holding. Once all ravioli are stuffed (this recipe makes 48 ravioli with a little filling leftover), they can either be transferred to the freezer or cooked immediately in salted boiling water (ravioli will float when cooked through). If freezing, freeze in a single layer on the cookie sheet so that the ravioli do not touch. This will prevent them from sticking together. Once frozen, they can be transferred to a plastic ziploc for freezer storage. For the alfredo: In a medium sauce pan, melt butter over low to medium heat. Add cream and combine with whisk. Let simmer for about 3 minutes and add cheese, whisking to blend. Keep temperature on low and when ready to serve, add salt and pepper to taste and chopped parsley.