Quick Pumpkin Ravioli

Quick Pumpkin Ravioli


98 people made this

Wonton wrappers stuffed full of butternut pumpkin, mascarpone, cayenne, pepper and Parmesan are boiled then lightly sautéed in butter and topped with fresh sage.

Chef John

Serves: 6 

  • 1 cup butternut pumpkin, cooked then mashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup mascarpone cheese
  • 1 egg yolk
  • 1/3 cup Parmesan cheese, grated
  • 450g round wonton wrappers
  • 2 tablespoons butter
  • 1 clove garlic, unpeeled
  • 1/4 teaspoon fresh sage, to taste, chopped
  • 1 tablespoon Parmesan cheese, to taste, grated

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Place cooked pumpkin into a mixing bowl. Add salt, black pepper and cayenne pepper. Stir in mascarpone cheese, egg yolk and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water then run it all along the outer edge of the wonton pastry to moisten. Place about 1 teaspoon of filling in the centre of the wonton. Fold the wonton in half to make a half-moon shape then press the edges to seal. Repeat with the remaining wonton wrappers.
  3. Place a deep frying pan over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  4. Drop the filled ravioli into the boiling water a few at a time then cook until they float to the top, about 2 minutes. Drain the ravioli then transfer them to the frying pan. Turn the heat up to medium-high then cook just until the ravioli are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.

Chef John

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