Savory Fried Pumpkin Ravioli
Crispy, golden, and bursting with the flavors of fall, Savory Fried Pumpkin Ravioli is a delicious twist on traditional pasta dishes. Tender wonton wrappers encase a creamy filling of pumpkin puree, ricotta, and Parmesan, lightly seasoned with ground nutmeg for a warm, aromatic touch. These delicate ravioli are fried to perfection, creating an irresistible crunchy exterior that contrasts beautifully with the velvety filling inside. Topped with fresh sage and a sprinkling of Parmesan for an elegant finish, these bite-sized delights are perfect as an appetizer or a unique main course. Pair them with a rich browned butter sauce or your favorite marinara for an extra layer of indulgence. Ready in under an hour, this recipe is a crowd-pleasing favorite for fall gatherings or whenever you’re craving a seasonal treat!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoons Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 40 pieces Wonton wrappers
- 1 large Egg
- 2 tablespoons Water
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Fresh sage leaves, chopped (optional)
- 0.25 cup Additional Parmesan cheese for garnish (optional)
Instructions
In a medium bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix until smooth and well incorporated.
In a small bowl, whisk together the egg and water to create an egg wash.
Lay a wonton wrapper on a clean, dry surface. Place one teaspoon of the pumpkin filling in the center of the wrapper.
Brush the edges of the wonton wrapper with the egg wash. Place another wonton wrapper over the top, aligning the edges, and press firmly to seal, working out any air pockets.
Repeat with the remaining wonton wrappers and filling until all the ravioli are formed. Place them on a parchment-lined baking sheet as you work.
In a large, deep skillet or pot, heat the vegetable oil to 350°F (175°C) over medium heat. Use a thermometer to monitor the temperature to avoid overheating.
Carefully place 4-5 ravioli into the hot oil at a time, frying them for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them and place on a plate lined with paper towels to drain excess oil.
Repeat with the remaining ravioli, ensuring the oil temperature remains consistent.
If desired, sprinkle the fried ravioli with chopped sage and additional Parmesan cheese for garnish.
Serve the ravioli warm, either as is or with a dipping sauce such as browned butter, marinara, or a light cream sauce for added flavor.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 42.9 g | 215% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
