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  • One 15 oz can pumpkin
  • 1 teaspoon fresh grated nutmeg
  • 1/4 cup ground walnuts (toasted), plus extra for garnish
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • One 8 oz. package wonton wrapper
  • Water for dabbing
  • 1 teaspoon vegetable oil
  • 6 Tablespoons butter
  • 1 teaspoon fresh sage, chopped


  1. Place the canned pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and mix well.
  2. In the center of a wonton wrapper, place 1 heaping teaspoon of the pumpkin-cheese mixture near one corner
  3. Using the tip of your finger, moisten the edges of the wrapper with a dab of water. Fold wrapper over (forming a triangle) and press down the edges with your fingertips and the tines of a fork.
  4. Place the finished ravioli on a cookie sheet lined with parchment paper sprayed with non stick cooking spray.
  5. Add a teaspoon of oil to a 6-quart pot of water and bring to a boil.
  6. Melt butter in a large skillet over low heat.
  7. Add the ravioli to boiling water and cook for 1 minute. Remove from water and place in skillet of warm butter.
  8. Continue with remaining ravioli adding to butter.Add the sage and pinch of salt and pepper. Toss gently to coat ravioli with butter sauce.