Ravioli with Fresh Pumpkin and Pomegranate


I can’t even begin to tell you how excited I am for you all to try out this recipe! The look on the faces that have tried this dish is priceless.  It’s a look that I always strive to create with my dishes.

What You Will Need:

Melissa’s Won Ton Wraps (If you can make your own pasta is very easy if you have the time.)

1 small Pumpkin (the pie kind), roasted and mashed ***You can use canned pumpkin if you wish but, its worth making your own.

1 Egg Yolk

Whites from one Egg

1 Pomegranate, seeds removed

8 Fresh Sage Leaves

4 Tbsp Butter

1 Tbsp Nutmeg

2 C Fresh Arugula

4 Tbsp Raw Pumpkin Seeds

1 Tbsp Parmesan Cheese

Black Pepper



Set up your Mis en Place 🙂


Heat your oven to 400. While the oven is heating, remove the seeds from the pomegranate by cutting it in half and hitting it with a spoon. The seeds will just fall out.


Once the oven is heated cut the pumpkin in half, scoop out the seeds then bake for 30 minutes.

After 30 min scoop out the pumpkin into a bowl and mash with a fork.


Add the egg yolk (putting the separated egg white in a small dish) nutmeg, Parmesan cheese, and 1/2 tsp salt. Mix well.

In a large pot add 4 quarts of water and 1/2 Tbsp of salt. Bring to a boil.

On a piece of parchment paper lay out the won ton wrappers and place a Tbsp of the pumpkin mixture in the center.

Using a small brush, brush the egg white on all 4 sides then fold in half on a diagonal.


Drop the ravioli in the boiling water and remove once they start to float (about 3 Minutes).


In a separate pan on Medium heat add the butter. Once the butter is melted add the sage and pepper. Simmer for 30 seconds, remove from heat.  Add the cooked ravioli to the pan to coat all over.


Place the coated ravioli on a plate and top with fresh arugula, pomegranate, and pumpkin seeds.


Serving size is 4 large ravioli with all the toppings:

241.9 Cal, 13.9 G fat, 15.1 G carb, 4.5 G fiber, 5.6 G pro, 6.1 G sugar.


2 thoughts on “Ravioli with Fresh Pumpkin and Pomegranate

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