Source: Parents Magazine


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine pumpkin puree, 1/4 cup Parmesan, salt, and pepper.

  • Lay 8 of the wonton wrappers on a clean work surface, and spoon 1 Tbs. filling into the center of each wrapper.

  • Use your finger to moisten the edges of each wrapper with water and lay a second wrapper over the filling; use a fork to crimp the edges and seal. Repeat with the remaining filling and wrappers. Cook ravioli in a large saucepan of salted simmering water, working in batches if necessary, about 5 minutes per batch. Drain and set aside.

  • Meanwhile, melt the butter in a large skillet. Cook over medium heat until the butter begins to brown, 3 to 4 minutes. Remove from the heat and add the sage leaves and lemon juice. Place 4 ravioli in each plate and drizzle with the butter-sage sauce and sprinkle with the remaining ¼ cup Parmesan cheese.

Nutrition Facts

353 calories; fat 15g; cholesterol 45mg; saturated fat 9g; carbohydrates 44g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 2g; protein 10g; vitamin a 10074.7IU; vitamin c 6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.7mg; vitamin b6 0.1mg; folate 66mcg; vitamin b12 0.2mcg; sodium 697mg; potassium 213mg; calcium 137mg; iron 3.1mg.