← Back to Search Results
American, Italian
Pumpkin Pockets

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Here is a very easy way to make homemade ravioli. Gyoza wrappers can be baked, fried, or boiled like pasta. In this case, the wrappers cook up just like pasta, with a creamy inside. Serve with browned cinnamon butter, or just plain as a great finger food. Freeze extra pockets for those nights when the kids are hungry and you’re too tired to cook. Just boil, drain, and serve.

Yield: Makes 60 ravioli

Ingredients

  • 8 ounces cream cheese
  • 1 15-ounce can pumpkin purée
  • 1 teaspoon kosher salt
  • 1 tablespoon kosher salt for pasta water
  • ¼ teaspoon ground nutmeg (see note )
  • ¼ teaspoon ground cinnamon
  • 1 package (60) round gyoza wrappers (see Notes)
  • 2 tablespoons butter
  • Grated Parmesan cheese

Directions

Preparation: Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth.

Place a ½ teaspoon–sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles.

Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.

Notes

1. If you are cooking frozen Pumpkin Pockets’ extend the cooking time to 6 minutes.

2. If you have whole nutmeg, use your micro grater or box grater to grate it into the filling.

3. Wonton wrappers are square and gyoza are round and slightly thicker, but they are essentially made of the same ingredients. You can use either for this recipe; cooking time will be longer for gyoza.


© 2008 Jennifer Carden

Note from Cookstr's Editors

Nutritional information is based on a serving size of 2 ravioli, but does not include grated Parmesan cheese.

 

Nutritional Information

Nutrients per serving (% daily value)

84kcal (4%)
19mg (2%)
1mg (1%)
144mcg RAE (5%)
53mg
7mg
2g
1g
1g
11g
12mg (4%)
233mg (10%)
2g (10%)
4g (6%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Marguerite

    10.26.09 Flag comment

    The filling is fabulous. I couldn't find the wrappers in the market I went to so I got the won ton wrappers. They were not great in texture... too thin. I followed the recipe but have quite a bit of filling left. I am looking for another use for it. I will try it with the correct wrappers next time and halve the filling.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?