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Pumpkin Wonton Ravioli Recipe

I’ll never forget the first time I tried to make these. I was so excited for a cozy fall dinner. I thought I could just throw the filling together, no recipe. Big mistake. I used a whole can of pumpkin and zero seasoning. They tasted like bland, mushy pockets. My husband took one bite and just said, “Hmm… earthy.” We ended up ordering pizza. But I was determined to get it right, and after many, many tries, I finally nailed it. Now it’s our favorite fall comfort food.

Recipe Card

Recipe Title	Pumpkin Wonton Ravioli Recipe
Servings	4 people (about 24 ravioli)
Prep Time	30 minutes
Cooking Time	10 minutes
Calories	About 320 per serving

Ingredients

• 24 wonton wrappers
• 1 cup canned pumpkin puree (not pie filling!)
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp sage
• 1/4 tsp nutmeg
• 1 egg, beaten (for sealing)
• 4 tbsp butter
• Salt and pepper to taste

That “not pie filling” note is there because I used it once by accident. It was way too sweet and had weird spices. It was a dessert ravioli disaster. And don’t skip the egg wash! I tried using just water to seal them once and half of them burst open in the boiling water. Such a mess.

Directions

1. Mix pumpkin, ricotta, parmesan, brown sugar, and all spices in a bowl.
2. Lay out a few wonton wrappers on a clean surface.
3. Put about a teaspoon of filling in the center of each wrapper.
4. Brush the edges of the wrapper with the beaten egg.
5. Fold the wrapper over into a triangle and press edges to seal.
6. Bring a large pot of salted water to a gentle boil.
7. Working in batches, boil ravioli for 2-3 minutes until they float.
8. Remove with a slotted spoon and let drain.
9. Melt butter in a pan over medium heat until it starts to brown slightly.
10. Drizzle browned butter over the cooked ravioli and serve.

The biggest lesson I learned the hard way is DO NOT OVERFILL THEM. I got greedy and wanted more filling. They became impossible to seal and then exploded in the water, turning my pot into a pumpkin soup. A teaspoon is truly all you need. Also, a gentle boil is key. A rolling boil will bash them around and tear them apart.

This dish is honestly such a great easy dinner for a weeknight. It feels fancy but comes together so fast. The leftovers are surprisingly good too, just reheat them gently in a pan with a little more butter. It’s become a real family favorite, especially with my kids who think they’re eating little pumpkin pillows.

I love that it feels like a one-pot meal even though it’s not. The cleanup is pretty minimal, which is a huge win for me. I’ve tried making a bigger batch for meal prep, but they’re best fresh. The wrappers can get a bit gummy in the fridge.

If I were to change one thing next time, I might add a tiny bit of chopped toasted pecans on top for some crunch. I tried mixing nuts into the filling once and it poked holes in the wrappers, so that was a fail. Topping is definitely the way to go.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	38g	14g	10g

I was actually surprised it wasn’t higher in calories! The ricotta and parmesan add protein without going overboard. If you want a healthier swap, you could use low-fat ricotta. I’ve done it and you can’t really tell the difference. For my gluten-free friends, I know they make GF wonton wrappers, but I haven’t tried them myself yet.

Ingredient Swaps

Ingredient	Substitution
Ricotta Cheese	Cottage cheese (blended smooth)
Parmesan Cheese	Pecorino Romano
Sage	Thyme or a pinch of poultry seasoning
Butter Sauce	Olive oil and a squeeze of lemon

I’ve tried most of these! Blended cottage cheese works great if that’s all you have. Pecorino is saltier than parmesan, so go easy on it. The thyme swap is a good one, but do not use poultry seasoning like I did once without thinking. It tasted like Thanksgiving turkey stuffing inside a ravioli. Not the vibe I was going for.

Tips

• Keep your wonton wrappers under a damp paper towel so they don’t dry out and crack.
• Don’t let the boiled ravioli sit on top of each other for long or they’ll stick together forever.
• Get your butter sauce ready right before the ravioli are done so everything is hot.

That damp paper towel tip I learned after my first batch. I left the wrappers out while I made the filling and they turned into brittle little chips. I had to start all over. And the sticking thing… oh man. I once dumped a whole batch into a bowl and they fused into one giant ravioli blob. We had to eat it with a spoon.

FAQ

Can I freeze these?

Yes! But freeze them before you boil them. Lay them in a single layer on a baking sheet until frozen solid, then you can toss them in a bag. If you freeze them after cooking, they get really soggy and sad when you reheat them.

My ravioli are falling apart in the water! Help!

I feel your pain. This usually means your water is at a rolling boil. Turn it down to a gentle simmer. Also, make sure you sealed the edges really well with that egg wash. A fork crimp on the edges can add extra security.

Is there a dip or other sauce that works?

We love the brown butter, but my kids sometimes ask for marinara for dipping. It’s a weird combo but it works! A creamy sage sauce is also amazing if you’re feeling fancy, but it’s more dishes to wash.

That’s everything I know about making Pumpkin Wonton Ravioli! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.

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