Pumpkin Ravioli Cheaters
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.1
- Total Fat: 6.0 g
- Cholesterol: 17.9 mg
- Sodium: 513.6 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 5.3 g
- Protein: 13.1 g
View full nutritional breakdown of Pumpkin Ravioli Cheaters calories by ingredient
Introduction
This is my personal recipe for making quick & easy Pumkpin ravioli! This is my personal recipe for making quick & easy Pumkpin ravioli!Number of Servings: 4
Ingredients
-
Store Bought Wonton Wrappers
1 Small can of Pumpkin
Ricotta Cheese
Sage
Cloves
Vanilla (optional)
Brown Sugar
Paprika
Parmesan Cheese, grated
Bread Crumbs
Parchment Paper
Directions
Makes 30 ravioli, 4 servings.
In a large mixing bowl, mix all ingredients but the wrappers. I am a big fan of season till it's right, so these are just spice guidelines! It's more fun to make it your own!
I let the combined ingredients set in the Fridge for an hour before putting in wrappers to let the flavors mix.
Next, lay out some parchment or wax paper and get a small cup of water for sealing the wonton edges.
Using a spoon, place a dollop of pumkpin mix in the middle of a wonton wrapper. How you fold them is up to you. I just folded one edge over, making a long rectangular ravioli, or you can make a diamond shape.
Once you have the mix in the wonton, wet your finger and run it over the edges to seal them and press down. Move on to the next ravioli until all wrappers are gone.
That part is tedious, but well worth it!
Next you can either freeze your ravioli or put them in a pot of boiling water, boil until they rise to the top and no longer as wontons are fragile. I serve with pesto sauce, but these are also wonderful with Alfredo.
Number of Servings: 4
Recipe submitted by SparkPeople user HEADIE~THREADIE.
In a large mixing bowl, mix all ingredients but the wrappers. I am a big fan of season till it's right, so these are just spice guidelines! It's more fun to make it your own!
I let the combined ingredients set in the Fridge for an hour before putting in wrappers to let the flavors mix.
Next, lay out some parchment or wax paper and get a small cup of water for sealing the wonton edges.
Using a spoon, place a dollop of pumkpin mix in the middle of a wonton wrapper. How you fold them is up to you. I just folded one edge over, making a long rectangular ravioli, or you can make a diamond shape.
Once you have the mix in the wonton, wet your finger and run it over the edges to seal them and press down. Move on to the next ravioli until all wrappers are gone.
That part is tedious, but well worth it!
Next you can either freeze your ravioli or put them in a pot of boiling water, boil until they rise to the top and no longer as wontons are fragile. I serve with pesto sauce, but these are also wonderful with Alfredo.
Number of Servings: 4
Recipe submitted by SparkPeople user HEADIE~THREADIE.