Pumpkin wonton ravioli from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 182) by Ree Drummond

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rebeccajwj on April 15, 2022

    I used pumpkin puree. I did increase the spices and add a pinch of salt and nutmeg and a quarter teaspoon of leftover bacon grease. For the topping I added some pancetta I happened to have in the fridge. The pancetta, Parmesan, pinenuts,& sage topping was excellent. I used dried whole sage that I crumbled with my fingers since I dehydrate that every year for my garden. I serve the raviolis on a bed of baby spinach leaves and then topped with brown butter sauce and then the rest of the topping. It was a huge success and everyone loved it.

  • Kirstin_the_Kiwi on July 02, 2016

    Lovely flavour. I roasted 500 grams of pumpkin and then mashed it. I didn't find the wonton wrappers very pliable - had to dampen them with water.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.