Pumpkin, Arugula and Spinach Wonton Ravioli

Would my Italian grandmothers be shocked if they knew I was making ravioli with wonton wrappers? They’d probably overlook the nontraditional method for making ravioli, and more likely be happy I was cooking!

Wonton wrappers make ravioli a snap to make, and they turn out as tasty as any traditional pasta pocket full of goodies. Don’t you just love double-duty food?

Since pumpkins (and pumpkin purée) are everywhere you turn these days, I figured I’d make a dish using the season’s goodies.

I combined the pumpkin purée with ricotta and Parmesan cheese (see — there’s a little tradition in this recipe), some fresh arugula and spinach, and a few other ingredients to enhance the dish.

Sautéed in butter and topped with a sprinkle of Parmesan and roasted pumpkin seeds, these ravioli are a treat for the season.

Recipe for Pumpkin, Arugula and Spinach Wonton Ravioli:
Serves 5

INGREDIENTS

• 1 cup pumpkin purée (not pie filling)
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese, more for serving
• 8 ounces fresh arugula and spinach, torn into small pieces, plus 1/4 cup extra
• 1 tablespoon lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/3 cup toasted pumpkin seeds
• 48 wonton wrappers
• 4-6 tablespoons butter
• A small cup of water for brushing wontons

INSTRUCTIONS

1. In a large bowl, combine the pumpkin purée, ricotta cheese, 1/3 cup of Parmesan cheese and the arugula and spinach.
2. Add the lemon zest, salt and pepper to the pumpkin mixture and combine.
3. Line two baking sheets with parchment paper and have two damp towels on hand.
4. Working quickly, add 1 teaspoon of the pumpkin mixture to the center of one wonton wrapper. Brush the edges with water.
5. Top with a second wonton wrapper, and brush the edges with water. Use your fingers to seal each ravioli and squeeze out any air you can.
6. Use a fork to firmly press and tightly seal the edges of each ravioli. Repeat this process for each ravioli and place on the baking sheet.
7. Be sure to cover the ravioli on the baking sheet with the damp towel so they don’t dry out.
8. Bring a pot of water to boil. Working in small batches, approximately 4-5 ravioli, add to the boiling water, just for about 2-3 minutes, or until they float to the surface.
9. Use a slotted spoon to carefully remove the ravioli from the water and set aside briefly.
10. Meanwhile, add a few tablespoons of butter to a skillet over medium heat, then and add 4 or 5 ravioli. Toss a little of the remaining arugula and spinach into the skillet, a bit for each batch.
11. Swirl the ravioli in the butter until it begins to brown. Once browned, remove and serve with extra Parmesan cheese and garnish with the toasted pumpkin seeds.