There’s no better winter comfort food than ravioli, especially one with a pumpkin and spinach filling. Use fresh pasta sheets or wonton wrappers for the ravioli and add a bit of grated nutmeg and maple syrup to the filling to bring out the pumpkin flavors.
To freeze the ravioli, lay them out on a baking sheet after they’ve been stuffed until they harden, then transfer them to a freezer bag. To cook them from the freezer, boil in salted water for about five minutes and serve with butter or your favorite sauce.
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