Baked Pumpkin Ravioli

Happy middle of the week!

I’m still struggling a little bit with lingering cold symptoms, but I’m hoping to be back to my old self by this weekend.  I’m still trying to hit my running mileage this week, but won’t be devastated if it doesn’t happen.

One of my favorite fall/winter recipes to make is baked pumpkin ravioli. It’s one of those comfort food meals that warms you up and keeps you full for a long time. It’s easily improvised too if you want to add or do something different!


Sorry for the phone photo – I was too hungry to wait to pull out my real camera!


1 cup canned pumpkin

1 cup low-fat ricotta cheese

1 package of won ton wrappers (should be about 48 to a package)

1 teaspoon nutmeg

3/4 teaspoon sea salt

1 egg, beaten

1 – 1.5 cups spinach, sauteed

2 cups kale, de-stemmed and torn into smaller pieces

1/2 cup sliced cherry tomatoes

1/2 onion

2 cloves garlic

Pasta sauce or tomato sauce to make your own pasta sauce

Optional: Tofu sausage or chicken sausage


1.) Preheat oven to 350f .

2.) If using, cook sausage according to instructions.

3.) Mix together the pumpkin, ricotta cheese, nutmeg, sea salt, and sauteed spinach.

4.) On two parchment lined baking sheets, lay out half of the won ton wrappers. In the center of each wrapper place a large dollop of the pumpkin mixture.

5.) Brush the egg around the outer edge of the wrappers and then place another wrapper on top of it. Then press down with a fork along the outer edge of where you placed the dollop to seal the ravioli.

6.) Lightly brush olive oil on top of each ravioli and then place in oven to bake for 7-10 minutes. 7 minutes will have a more pasta like texture and 10 minutes will have a crispier texture.

7.) In a skillet saute the garlic, onions, cherry tomatoes, and kale until the onions are translucent and kale is wilted.

8.) When the Ravioli is finished, take out of the oven and serve with the sausage and kale mixture. Then top with tomato sauce.


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