Magazine cover image Get the Fall Issue

The Only Way to Eat Pesto This Fall Is With This Pumpkin Ravioli Recipe

Is there anything that's more peak fall than this dish?
The Only Way to Eat Pesto This Fall Is With This Pumpkin Ravioli RecipeBlaine Moats

Is there anything that says fall has arrived more than an array of pumpkin-flavored food and drinks? Well, how about combining the delicious flavor of pumpkin with another classic comfort food, ravioli? That’s what we did here with this pumpkin ravioli recipe that perfectly pairs with an easy homemade pesto sauce. This recipe is fairly easy to make and only requires 35 minutes of your time before you can chow down on this delicious pasta dish. If you serve this to some friends, we can almost guarantee they will ask you to make it again (or at least to share this recipe).

And while pumpkin might be everywhere during these fall months, it’s important to note that pumpkin is good for you, too. Just one-quarter cup of canned pumpkin contains 100 percent of the daily value of vitamin A, so it not only brings the flavor, but it has plenty of nutrients, too.

Get the recipe for these pumpkin ravioli with pesto recipe below.

Nutrition: 271 calories, 13 g fat (3 g saturated), 554 mg sodium, 3 g fiber, 3 g sugar, 9 g protein

Makes 4 servings

Ingredients

1/4 cup finely chopped shallot
2 cloves garlic, minced
2 Tbsp olive oil
1 cup canned pumpkin
1/4 cup finely shredded Parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
20 wonton wrappers
2 Tbsp purchased basil pesto
2 Tbsp shredded Parmesan cheese
Fresh basil leaves

How to Make It

  1. For the filling, in a small skillet cook shallot and garlic in 1 Tbsp olive oil over medium about 3 minutes or until shallot is tender. Transfer to a small bowl. Stir in pumpkin, the 1/4 Parmesan, the salt, and the pepper.
  2. For each ravioli, spoon 1 Tbsp pumpkin filling in the center of a wonton wrapper. Brush edges with water; fold one corner over filling to meet the opposite corner, forming triangles. Press around filling to force out air; tightly seal edges. Cover ravioli with a dry kitchen towel while filling remaining wrappers.
  3. Heat half of the remaining oil in a large skillet over medium-high. Arrange half of the ravioli in the skillet so they don’t touch and with points facing up. Cook 1 to 2 minutes or until bottoms are golden brown. Carefully add 2 Tbsp water, cover, and reduce heat to low. Cook 2 to 3 minutes more or until wrappers are tender and translucent. Transfer to a baking sheet and keep warm in a 200°F oven. Repeat with remaining oil and ravioli.
  4. In a small bowl, stir together pesto and 1 Tbsp water. To serve, drizzle ravioli with pesto mixture and sprinkle with the 2 Tbsp Parmesan. Garnish with basil.

RELATED: The easy way to make healthier comfort foods.

Get the Fall Issue

Featuring delicious weight loss recipes, quick and easy sheet pan suppers, slow cooker tips and much more!

Filed Under