1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.


  • Calories 162
  • Fat per serving 5g
  • Saturated fat per serving 4g
  • Monounsaturated fat per serving 0g
  • Polyunsaturated fat per serving 0g
  • Protein 6g
  • Carbohydrates 22g
  • Fiber 2g
  • Cholesterol 17mg
  • Iron 2mg
  • Sodium 505 mg
  • Calcium 102 mg

6 Servings (serving size: 4 ravioli)

Recipe courtesy of