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.
Recipe for Pumpkin, Arugula and Spinach Wonton Ravioli:
- 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
- In a large bowl, combine the pumpkin purée, ricotta cheese, 1/3 cup of Parmesan cheese and the arugula and spinach.
- Add the lemon zest, salt and pepper to the pumpkin mixture and combine.
- Line two baking sheets with parchment paper and have two damp towels on hand.
- Working quickly, add 1 teaspoon of the pumpkin mixture to the center of one wonton wrapper. Brush the edges with water.
- 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.
- 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.
- Be sure to cover the ravioli on the baking sheet with the damp towel so they don’t dry out.
- 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.
- Use a slotted spoon to carefully remove the ravioli from the water and set aside briefly.
- 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.
- 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.