Ravioli with Pumpkin, Greek Yogurt, Maple and Thyme

It’s our favourite season, pumpkin season!  And with Thanksgiving coming up, we wanted to make an appetizer to bring to our family dinners.  A few years ago, we learned a cool trick from Food & Drink Magazine: quick and easy ravioli using store bought wonton wrappers. Although nothing can beat homemade pasta dough, this is a very easy alternative that’s perfect when you don’t have a ton of time but still want to make something special.

For Thanksgiving, we decided to make a pumpkin ravioli. For the pumpkin filling, we used canned pure pumpkin and mixed it with greek yogurt for a nice creamy and rich texture. We seasoned the filling with nutmeg and thyme for the perfect combination of thanksgivingy flavours. After they were cooked, we sautéed them in a bit of brown butter and a drizzle of pure maple syrup for a touch of sweetness.

PumpkinRavioli_NBP1437

Ingredients: makes 12 (serves 4 as an appetizer)

  • 24 storebought wonton wrappers
  • 1 canned pure pumpkin
  • 1/3 greek yogurt
  • 1/2 tsp nutmeg
  • 1tsp fresh thyme
  • salt and pepper
  • 3 tbsp butter
  • 1 tbsp pure maple syrup
  • warm water

Directions:

  1. combine pumpkin, greek yogurt, nutmeg, thyme, salt and pepper in a medium mixing bowl
  2. spoon about 1 tbsp of pumpkin mixture onto a single wonton wrapper
  3. dip your fingers into warm water and run your finger along the edge of the wonton wrapper to moisten the edges
  4. place another wonton wrapper on top and with a fork, press down to seal all four sides
  5. repeat with all ravioli
  6. boil a large pot of water
  7. boil raviolis for 5 min or until cooked through, remove from heat and strain
  8. on medium heat, melt butter and sautee until it begins to brown slightly
  9. add raviolis, lower heat and sauté raviolis for 3-5 min
  10. drizzle with a touch of maple syrup (less is more in this case)
  11. garnish with fresh thyme sprigs
  12. serve and enjoy!