Pumpkin Ravioli

Celebrate the harvest with this delicious pasta. Look for wonton wrappers in the refrigerated section of the produce department.

Preparation Time:

Cooking Time:

Serves: 4

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  • 1 cup (250 mL) Ontario Pumpkin purée
  • 1 tbsp (15 mL) butter, cut into tiny pieces
  • 1-1/2 tsp (7 mL) cornmeal
  • 1 tsp (5 mL) crumbled dried sage
  • 1/2 tsp (2 mL) dried thyme
  • Salt and pepper
  • 36 won ton wrappers
  • 1 Ontario Egg, beaten
  • 1/4 cup (50 mL) butter, melted
  • 2 tbsp (25 mL) chopped fresh Ontario parsley
  • Freshly grated Parmesan cheese


In a medium bowl, combine pumpkin purée, butter, cornmeal, sage, thyme, salt, and pepper to taste. Working with 6 wrappers at a time, brush edges lightly with egg. Place 1 heaping teaspoon (5 mL) of pumpkin mixture in the centre of each. Fold over into triangle and press the edges to seal well. Place on a baking sheet and cover with damp tea towel; repeat with remaining filling and wrappers.

In a large pot of boiling water, cook the ravioli in 4 batches, until tender, about 4 to 5 minutes per batch. Remove with a slotted spoon; gently toss with butter and parsley. Sprinkle with Parmesan cheese and serve immediately. 

Nutritional information

1 Serving

  • PROTEIN: 6 grams
  • FAT: 15 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 252
  • FIBRE: 1 gram
  • SODIUM: 226 mg