Skip to main content

Pumpkin Walnut Ravioli

Pumpkin Walnut Ravioli
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup California walnut pieces
  • 1/2 cup finely chopped onion
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried thyme or sage
  • 1-1/4 teaspoons salt
  • 3/4 cup canned pumpkin (about half of a 15-ounce can)
  • 1 tablespoon olive oil
  • 1/2 package (12-16 ounces) 3-inch square or round wonton wrappers
  • 2 cups frozen peas or French green beans (haricot verts)
  • 1/2 cup shredded Parmesan cheese



1 Finely chop 1/2 cup of the walnuts. Set aside remaining walnuts pieces.

2 In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add onion and cook 2-3 minutes, stirring once or twice.

3 Add the 1/2 cup finely chopped walnuts, brown sugar, thyme and 1/4 teaspoon salt. Continue cooking and stirring for 2 minutes until onions are soft and walnuts begin

4 Remove pan from heat. Stir in pumpkin and mix well.

5 Fill a large pot with 3-4 quarts of water. Add 1 remaining teaspoon salt and 1 tablespoon olive oil. Bring to a boil over high heat.

6 When water boils, reduce heat to a gentle boil. Carefully drop raviolis into water.

7 Simmer over medium-high heat for 2 minutes, stirring occasionally to keep raviolis from sticking together. Add peas or green beans and cook 2 more minutes

8 Drain ravioli, reserving about 2 tablespoons of the cooking water. Pour raviolis and vegetables into a warmed serving bowl; drizzle with a little of the reserved water to keep raviolis from sticking together.

9 Add remaining 2 tablespoons butter and reserved walnuts to the warm pasta pot. Stir over medium-high heat until walnuts are toasted and butter begins to brown. Pour over raviolis and sprinkle with Parmesan cheese. Serve immediately

Source: California Walnut Board

Publish date: