Pumpkin-Spinach Ravioli

The dinner dish the whole family will love.

Pumpkin-Spinach Ravioli
Yield: Makes 3 dozen ravioli Prep 45 mins Cook 5 mins Start to Finish 50 mins


  • 1/2 cup roasted pureed pumpkin or winter squash
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 tablespoon minced shallot or red onion
  • 1/4 frozen spinach, thawed and well-drained
  • 3 tablespoons grated parmesan cheese
  • Pinch grated nutmeg
  • 1/2 teaspoon maple syrup, or to taste
  • Black pepper
  • 1 egg, beaten
  • 1 12 ounce package wonton wrappers or fresh pasta sheets
  • Tomato sauce or butter and cheese, for serving

Make It

1. In a fine sieve set over a bowl, combine the pumpkin, ricotta and salt and let drain for 30 minutes.

2. Meanwhile, in a small skillet, heat the olive oil. Add the shallot and saute over medium heat until soft, 2 minutes. Add the spinach and saute for 2 more minutes.

3. In a bowl, combine the drained squash mixture with the spinach mixture. Stir in the parmesan and nutmeg. Add maple syrup and black pepper to taste. Stir in the egg. Have ready a bowl of water.

4. To make wonton ravioli, place a scant teaspoon of filling in the center of a wrapper. Use a damp finger to moisten the edges of the wrapper, then fold it over the filling to form a rectangle.

5. To make ravioli with fresh pasta, dot a sheet of pasta with teaspoons of filling at 2-inch intervals. Use a damp finger to moisten the edges of the pasta, then fold the sheet over the filling.

6. Press around the filling to seal, squeezing out any air bubbles, then use a ravioli cutter or knife to form half-moon or square ravioli. Repeat until all the filling has been used.

7. To freeze the ravioli, lay them out on a baking sheet until hard, about 20 minutes, then transfer to a freezer bag. Boil fresh ravioli in salted water for 3 to 4 minutes, frozen ravioli for 5 minutes. Drain and serve.