Pumpkin Ravioli with Garlic Butter

I’ve had a recipe for pumpkin ravioli sitting on my couch for the past week just begging to be made. I bought all the ingredients for it at the market this past week but I just haven’t gotten motivated to make it, because I knew it was going to be time consuming. After an especially busy week my Thursday night after work looked clear so I decided to try it out then.

After looking over the recipe I only had to make very minor changes as it looked great! The filling was incredibly easy to make and tasted pretty good. The part that took forever was stuffing the ravioli, sealing it, and then crimping the edges so the filling didn’t fall out. It took me well over an hour to make about 40 ravioli.

The bad news was that I didn’t have a biscuit cutter or a cookie cutter that I could use to cut around the ravioli, so I had to use a knife and cut each one into a circle. The good news is that after I finished all of them I was able to freeze 20 of them for another day.

After my husband’s first bite he told me that this was definitely a meal worth waiting for. The raviolis were delicious! They had a great balance of creamy ricotta cheese and smooth pumpkin. The garlic butter added a little more depth to this savory dish. The flavors in this dish all come together so that neither the cheese, the pumpkin, nor the garlic is too overwhelming. It makes for a lovely fall pasta dish that can be made in advance, frozen, and later showcased at a dinner party.
Pumpkin Ravioli with Garlic Butter (recipe adapted from Jacob’s Kitchen )

1 package wonton wrappers
1 c. part skim ricotta cheese
1 c. canned pumpkin puree
⅓ c. grated Parmesan cheese
2 garlic cloves, minced
¼ c. pine nuts
½ t. salt

Garlic Butter:

3 garlic cloves, minced
2 T. fresh parsley, chopped
2 t. oregano
1 t. Italian seasoning

1. Heat the pine nuts in a small skillet over medium heat to toast. Stir every few minutes. No need to add oil. When the pine nuts begin to brown add the minced garlic cloves plus 1-2 teaspoons of olive oil and sauté for two minutes. Remove from heat and chop pine nuts.

4. If you are freezing any of the ravioli, put them on a baking sheet lined with parchment paper and freeze overnight. In the morning you can remove the raviolis and place in a freezer bag to store in the freezer. These can be frozen for up to one month.