Pumpkin Ravioli

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Ah yes, two squash recipes, two days in a row – I told you…I have been gorging myself in this fall favorite!

Instead of making pasta from scratch, I love to use wonton wrappers as the dough. It makes the process 10 steps easier, but it only leaves the fun part left to do – the stuffing!

  1. Combine 1C pumpkin, 1/3C vegan parmesan cheese, 1/4t salt & 1/8t pepper
  2. Spoon pumpkin mixture into center of a wonton wrapper (about 2t worth)
  3. Wet edges of wonton wrapper with water, bring opposite sides together & pinch with your fingers to seal (continue til mixture is completed)
  4. Place raviolis in boiling water & cook for 7minutes
  5. In a side dish heat 1/2C vegetable broth & 1.5T Earth Balance original butter

To plate, place ravioli on your dish, spoon broth over & add fresh chopped parsley!

Nutritional Info Per Ravioli & Sauce (Makes 24): 41 calories – <1 gram of fat – 6 carbs – 2 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Pumpkin Ravioli:

  • 1 package wonton wrappers
  • 1 can pumpkin (NOT pumpkin pie mix)
  • 1/2C vegetable broth
  • 1/3C vegan parmesan cheese (totally can use regular cheese if you’d like)
  • Basic Pantry: Earth Balance original butter & S/P

Click here for original recipe.

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