The thought of making ravioli from scratch seems like a daunting task. One that I don’t really care to try right now. But one of my favorite fall time foods is Pumpkin Ravioli or Butternut Squash Ravioli.
With a little brainstorming, I found a way to make these ravioli’s on my own, in very little time, and with three very different variations.
It all starts with just a few ingredients. Naysoya Wonton Wrappers, Squash filling, Nutmeg, Ginger, Cinnamon, and cheese (optional, but worth it). Oh and sea salt.
For my fillings I chose Sweet Potato Puree, Butternut Squash Puree, and Pumpkin Puree. I found I like the Pumpkin and Butternut Squash much more than the Sweet Potato.
The puree’s are great on their own, but you need the spices to add a little flavor. After adding your spices to the puree’s you are ready to go. If you are adding cheese you will want to mix it in with the puree before adding it to the wonton. I chose goat cheese with the butternut squash puree, and it was lovely. You can honestly add so many different fillings, but I was going for a traditional ravioli. I’ve actually done a sweet potato, broccoli, feta, and bean ravioli once by adding all the ingredients to the food processor and using that as the filling. As gross as it sounds, it was very good.
Beware…It can get a little messy! You will want a large space to work on.
Fill wonton with 1 tsp puree.
Line the outside of the wonton edges with water.
Fold over and seal with fork.
There are many ways to fold the wonton wrapper, but for this recipe I like the triangle or the dumpling look. They seem to work the best.
Now for the fun part. There are 3 different ways of cooking the ravioli.
You can pan fry them in butter. Not the healthiest option, but the really tasty one. 
Or bake them for a few minutes on each side.
But for traditional ravioli you will want to boil them. However when I experimented with that it didn’t work so well. So instead I made the sauce first, and cooked the ravioli’s in the sauce.
Well, they really end up looking like this, but the above picture was for photography purposes only.
If you choose to make them dumpling style than they should look something like this.
No matter how you cook them the results are beautiful and delectable!
My favorite combination was the butternut squash and goat cheese pan fried version, but the traditional pumpkin ravioli in the pumpkin and sage cream sauce was a close second. You see there are so many ways to make these. Different fillings, different cooking methods, and different sauces. These are actually a lot of fun to make, and eat. They can be an appetizer or a main course. Happy Ravioli Making!
Simple Squash Ravioli
Serves 2Ingredients For Ravioli:
- 1 Package Naysoya Wonton Wrappers
- 1 C of Desired Squash Puree (Pumpkin, Butternut Squash, or Sweet Potato)
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Ginger
- Pinch or 2 of sea salt
- 1/4 C Goat Cheese or Other Soft Cheese (Optional)
- 1 Tbs Maple Syrup (if using Sweet Potato Puree)
Ingredients for Pumpkin and Sage Cream Sauce:
- 2 Tbs Butter
- 1/2 C Cream (I used vegan Mimic Cream)
- 1 tsp flour
- 1 Tbs Poultry Seasoning
- drizzle of Garlic Oil
- 1/2 tsp Salt
- pinch of pepper
- 1/2 C Pumpkin Puree
Directions To Make Ravioli:
First you want to create the filling for the Ravioli. Combine in a small bowl the puree of your choice with the cinnamon, nutmeg, ginger, sea salt, and cheese if desired. Lay out your wonton wrappers, and fill each one with 1 tsp of filling. Wet the sides of the wonton wrapper with your fingers, and folder over the side to create a triangle. Seal the edges with a fork. You can also lift up each side of the wonton and seal in the middle for the dumpling look.Next you want to cook your ravioli. There are three different ways to cook the ravioli depending on how you want to eat them. You can eat them as finger food or as a main course.
Directions for Pan Frying:
Melt 2-3 Tbs of butter in a sauce pan. Add ravioli to the pan on medium heat and cover. Flip ravioli after 3-5 minutes or golden brown on the bottom. Cook 3-5 minutes on the opposite and remove ravioli from pan. Lay the ravioli on paper towel, and let them cool for 10 minutes. Serve by themselves or with dipping sauce.Directions for Baking:
Preheat oven to 350*. Place ravioli on a greased baking sheet and bake at 350* for 5 minutes on each side. Remove from oven and let them cool for 10 minutes. Serve by themselves or with dipping sauce.Directions for Cooking Ravioli in Sauce:
Unfortunately if you boil the ravioli they become very slimy and fall apart. So, I found the best way to mimic traditional ravioli was to make the sauce first and cook the ravioli in the sauce. To make the sauce you want to melt 2 Tbs of butter. Slowly whisk in you cream. Once that is heated through whisk in quickly the flour, poultry seasoning, salt and pepper. Once the sauce is smooth add in the pumpkin puree, and the garlic oil. Simmer on low for 15 minutes, stirring occasionally. Next add in your uncooked ravioli very carefully and simmer for 15 minutes. Remove ravioli carefully onto a plate and top with extra sauce and enjoy!Copyright © 2011 Eat, Drink, and Be Hopeful All Rights Reserved
What is your favorite kind of ravioli?
{ 3 comments… read them below or add one }
These looks so delicious! Thanks for sharing how easy they are to make…I’m going to pick up some wrappers next time I’m at the store. I think Billy and I would love these…
You are becoming SO gourmet! That first image is so great!
love it. Def gonna try these!
Yum! I have never tried making ravioli, but have always wanted to! Love your flavor combinations!