Alfredo Pumpkin Ravioli

Every fall I purchase my annual pumpkins.  Since I'm not prone to wasting anything I always can, or freezes,  the squash for baking and cooking.  I used my frozen pumpkin to make this delicious, and very healthy dish.  Since it freezes easily it also makes a wonderful brown sack lunch. I served this dish and had enough left for a weeks worth of additional meals.  This meal is easily turned vegan by using Dayia cream cheese and soy milk.  Either way you prefer it I'm pretty sure you will be surprised at how good this dish is.


4 cups uncooked pumpkin
2 cups water
1 small onion chopped
1/4 cup minced garlic
1/4 cup Italian blend seasoning
2 TBS pepper
2 TBS salt

4 dozen won ton wraps
wax paper

 Cook pumpkin in water with onion, garlic and seasonings.  Cover and boil for 1 hour or until pumpkin mashes easily.  Place cooked pumpkin in a strainer and allow juice to drain and cool, saving juice for later use.

Once pumpkin is completely mashed and smooth place approximately 1 tablespoon in the center of a won ton that has been brushed with the strained pumpkin juice.  Fold edges corner to corner.  Turn edge under and pinch won ton together tightly.  Fold other corner to corner over pumpkin and pinch dough together. Pinch all four of the corner edges  together to hold pumpkin into won ton. Continue with this process until all pumpkin has been used up.

Place won tons in a large pan of rapidly boiling water no more than six to eight at a time.  Boil for ten minutes.  Remove from water and place on waxed paper.

Easy Alfredo Sauce
1 16 OZ fat free cream cheese (or) 1 16OZ package Dayia dairy free cream cheese
2 cups skim milk (or) 2 cups soy milk
2 TBS Italian Seasoning
salt & pepper


Whisk milk and cheese together in a saute pan until cheese is melted.  Add Italian seasoning, salt and pepper.  Place cooked won tons on a serving place and cover with alfredo sauce.