Crispy Pumpkin Ravioli: A Cozy Fall Comfort Dish You’ll Love

Crispy Pumpkin Ravioli captures the cozy flavors of fall in a delightful dish perfect for dinner gatherings.

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Prep Time 30

Cook Time 25

Cooling Time 15

Total Time 1 10

Servings: 4 ravioli

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

2 cups Pumpkin Use sugar pumpkins or butternut squash.
1 cup Whole-Milk Ricotta Cheese Drain excess moisture.
1/4 cup Parmesan Cheese
2 tablespoons Chives Chopped.

Ravioli

24 sheets Wonton Skins Ensure not to overfill.
2 cups Vegetable Oil For deep frying.

Sage Butter Sauce

1/2 cup Unsalted Butter
10 leaves Fresh Sage Leaves

Salad

2 cups Mixed Tomatoes
1/4 cup Basil Leaves
2 tablespoons Extra-Virgin Olive Oil

Equipment

Oven
Mixing bowl
Deep saucepan
Baking Tray
slotted spoon

Method

Roasting and Filling

Preheat your oven to 200°C (400°F). Toss diced pumpkin with olive oil and roast for 20–25 minutes.
Mash cooled pumpkin, mix in ricotta, parmesan, and chives until smooth.
Lay wonton skins, spoon filling, seal edges with water, and fold.

Frying and Serving

Heat vegetable oil in a deep saucepan and fry ravioli in batches for 2–3 minutes until golden brown.
Melt unsalted butter, add sage leaves, and cook until golden, then use for sauce.
Toss mixed tomatoes and basil with olive oil for the salad.
Serve ravioli drizzled with sage butter alongside the salad.

Nutrition

Serving: 4ravioliCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

To optimize texture, enjoy ravioli fresh after frying. Store any leftovers appropriately for later enjoyment.

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