Pumpkin Ravioli with Olive & Fennel Tomato Sauce

Pumpkin Ravioli with Olive & Fennel Tomato Sauce

1 Review
From: EatingWell.com, September 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup plus 2 tablespoons canned pumpkin
  • 1½ ounces Parmesan cheese, grated (about ⅓ cup)
  • ½ teaspoon black pepper
  • 20 refrigerated square wonton wrappers
  • 1 large egg, beaten
  • ¼ cup extra-virgin olive oil
  • ¾ cup finely chopped fennel (about 1 small fennel bulb)
  • ¼ cup thinly sliced shallot (about 1 large shallot)
  • 2 cups halved cherry tomatoes
  • ⅓ cup halved pitted kalamata olives
  • 1½ tablespoons chopped fresh oregano
  • 1 tablespoon fresh lemon juice

Preparation

  • Prep

  • Ready In

  1. Stir together pumpkin, cheese and pepper in a bowl. Place 1½ 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.)
  2. 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.
  3. 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 information

  • Serving size: 5 ravioli, ½ cup sauce
  • Per serving: 364 calories; 21 g fat(3 g sat); 4 g fiber; 35 g carbohydrates; 9 g protein; 5 g sugars; 0 g added sugars; 122 mg calcium; 610 mg sodium; 470 mg potassium
  • Carbohydrate Servings:

Reviews 1

September 19, 2019
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By: Ally Sorrells
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.
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