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; 21 g total fat; 3 g saturated fat; 610 mg sodium. 470 mg potassium; 35 g carbohydrates; 4 g fiber; 5 g sugar; 9 g protein; 122 mg calcium;

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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