This easy ravioli recipe features exotic North African Mediterranean flavors. The sweet pumpkin takes on the fennel and oregano flavors well; the salty olives and cheese combined with acidic tomatoes and lemon balances everything out. Look for wonton wrappers in the refrigerated section of the deli. Source:, September 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Stir together pumpkin, cheese and pepper in a bowl. Place 1 1/2 teaspoons pumpkin mixture in the center of 1 wonton. Brush edges with some of the egg. Fold wonton over mixture diagonally; cover with a damp paper towel. Repeat process with remaining pumpkin mixture, wontons, and egg. (You will have 20 wonton triangles.)

  • Bring a large pot of water to a boil over high. Meanwhile, heat oil in a large skillet over medium-high. Add fennel and shallot; cook, stirring occasionally, until softened, 4 to 5 minutes. Add tomatoes; cook, stirring occasionally, until they begin to break down and release their juices, about 4 minutes. Stir in olives, oregano and lemon juice. Remove from heat.

  • Add wonton triangles to boiling water in pot. Boil, stirring once, until just tender, about 2 minutes; drain. Return fennel mixture to medium-high heat; add ravioli and toss gently to coat. Serve in shallow bowls.

Nutrition Facts

364 calories; total fat 21g 32% DV; saturated fat 3g; cholesterol -1mg; sodium 610mg 24% DV; potassium 470mg 13% DV; carbohydrates 35g 11% DV; fiber 4g 16% DV; sugar 5g; protein 9g 18% DV; exchange other carbs 3; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium 122mg; iron -1mg; magnesium -1mg; thiamin -1mg.

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Rating: 4 stars
This is such a comforting meal to make on a fall day. I love that the pumpkin flavor is not overpowered by a heavy tomato sauce. Read More