Homemade Pumpkin Ravioli Made with Wonton Wrappers

Pumpkin Ravioli Recipe Ingredients

I like to dress these ravioli in a simple brown butter and sage sauce for a classic finish. Below are the ingredients and serving suggestions.

You only need a few pantry and fridge staples to make these wonton-wrapper ravioli.

Pumpkin Filling Ingredients

• Canned pumpkin puree: plain pumpkin, not pumpkin pie filling.
• Ricotta
• Parmesan: finely grated, plus extra for serving to add savory depth and help bind the filling.
• Egg yolk: adds richness and helps the filling hold together.
• Kosher salt
• Nutmeg
• Black pepper

Ravioli Ingredients

• Wonton wrappers: about 32 squares, which yields roughly 16 ravioli.
• Egg wash: 1 egg beaten with 1 tablespoon water to seal the wrappers.

To Serve

• Brown butter and sage sauce (or a cream-based garlic Parmesan sauce if you prefer).
• Toasted hazelnuts or chopped pecans for crunch.
• Red pepper flakes to add a touch of heat.

Full quantities and step-by-step instructions appear later in the recipe section.

Variations and Substitutions

The filling is flexible—here are easy swaps to tailor the recipe:

• Squash instead of pumpkin: Use mashed roasted butternut squash for a slightly sweeter, roasted flavor.
• Cheese swaps: Pecorino Romano is sharper and saltier than Parmesan; mascarpone will make the filling richer and silkier.
• Warm spices: A pinch of cinnamon or a little chopped fresh sage can deepen the fall spices.
• Cream sauce: Toss the cooked ravioli in a garlic Parmesan cream sauce for a richer dish.
• Fresh pasta sheets: If you prefer traditional pasta, use fresh pasta sheets and adjust cooking time accordingly.
• Vegan option: Use egg-free wrappers, plant-based ricotta and Parmesan alternatives, and seal with water instead of egg wash.

Essential Tools

You won’t need a pasta machine—just simple kitchen tools:

• Mixing bowl for the pumpkin filling.
• Pastry brush to apply egg wash.
• Teaspoon to portion about 2 teaspoons of filling per ravioli.
• Large pot so ravioli can cook without crowding.
• Slotted spoon or spider to lift ravioli gently from the water.

How to Make Pumpkin Ravioli: An Easy Guide

These pumpkin ravioli come together in a few straightforward steps. Follow this simple method for consistent results.

Make the Pumpkin Filling

Combine the pumpkin puree, ricotta, finely grated Parmesan, egg yolk, salt, nutmeg and black pepper in a bowl. Stir until smooth and homogenous. In a small separate bowl, beat one whole egg with 1 tablespoon water to make the egg wash.

Fill the Wonton Wrappers

Arrange half the wonton wrappers on a clean surface. Place roughly 2 teaspoons of filling in the center of each wrapper, keeping the edges clear. Brush the edges with egg wash to ensure a strong seal.

Seal the Ravioli

Top each filled wrapper with another wrapper and press firmly around the filling, pushing out any trapped air from the center outward. Press the edges well so the seams are secure and won’t leak during cooking.

Cook the Ravioli

Bring a large pot of lightly salted water to a boil, then reduce to a gentle boil. Cook in 2–3 batches for about 2 minutes, until the edges look translucent and tender. Avoid stirring while they cook; they may stick briefly but will release once set.

Finish and Serve

Remove ravioli with a slotted spoon and toss gently in warm brown butter and sage. Sprinkle with extra Parmesan, toasted hazelnuts or pecans, and a pinch of red pepper flakes. Serve immediately while warm.

5 Mistakes to Avoid

Common pitfalls and how to prevent them:

1. Using pumpkin pie filling: It’s sweetened and spiced—use plain canned pumpkin puree.
2. Overfilling wrappers: Stick to about 2 teaspoons of filling to keep edges sealable.
3. Trapped air: Press air out before sealing; it expands and can open seams while cooking.
4. Boiling too hard: Large bubbles can jostle and split the delicate wrappers—keep the boil gentle.
5. Forcing ravioli off the pot surface: They may stick briefly but will release when cooked; pulling too soon can tear them.

Make Ahead and Storage

Wonton-wrapper ravioli are best fresh, but you can prepare parts ahead to save time.

Storing Leftovers

• Uncooked, shaped ravioli: Cook within a couple of hours or freeze to prevent the wrappers from becoming soggy.
• Cooked ravioli: Toss with a little butter to prevent sticking and refrigerate in an airtight container for up to 3 days.

Freezing

• Freeze in a single layer: Place uncooked ravioli on a parchment-lined baking sheet without touching and freeze until firm.
• Store long-term: Transfer to a freezer bag and freeze up to 2 months.
• Cook from frozen: Add them straight to gently boiling water and increase cook time by a minute or two.

Reheating

• Skillet: Reheat in a little butter over medium-low heat until warmed through.
• Microwave: Heat in short bursts, as thin wrappers can become chewy if overcooked.
• Fresh sauce: A spoonful of hot brown butter refreshes leftovers nicely.

What to Serve with Pumpkin Ravioli

Brown butter and sage is the classic match, but other toppings and sides work beautifully.

Toppings and Add-Ins

• Brown butter and sage: A quick pan sauce that highlights the pumpkin’s sweetness.
• Toasted nuts: Hazelnuts or pecans add texture and a toasty contrast.
• Extra Parmesan: Finely grated cheese enhances the savory notes.
• Red pepper flakes: A touch of heat balances the dish.

Side Dishes and Pairings

• Roasted vegetables for savory balance.
• A crisp salad to lighten the meal.
• Warm bread for mopping up sauce.
• A small autumn soup to start the meal.

Tips for the Best Homemade Pumpkin Ravioli

• Use yolk, not whole egg: The yolk binds and enriches without adding extra water from the white.
• Egg wash seals better than water: Cooked egg proteins help the wrappers stick together securely.
• Keep a gentle boil: Thin wrappers are fragile—vigorous boiling can split seams.
• Finely grate the Parmesan: Fine cheese blends smoothly into the filling and won’t create lumps that puncture wrappers.
• Keep wrappers covered: Prevent drying by keeping the stack under a damp towel as you work.
• Drain wet ricotta: If your ricotta is watery, strain it briefly so the filling stays thick.
• Cook in batches: Avoid crowding the pot so ravioli don’t stick together.