Pumpkin Ravioli

Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.
  • Yield: 6 servings (serving size: 4 ravioli)

Good to Know

The meat and cheese in traditional ravioli can send calorie counts through the roof. However, using pumpkin keeps this dish at less than 200 calories per serving.


  • 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.

Nutrition Information

  • Calories per serving: 162
  • Fat per serving: 5g
  • Saturated fat per serving: 4g
  • Monounsaturated fat per serving: 1g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 6g
  • Carbohydrate per serving: 22g
  • Fiber per serving: 2g
  • Cholesterol per serving: 17mg
  • Iron per serving: 2mg
  • Sodium per serving: 505mg
  • Calcium per serving: 102mg