Pumpkin and ricotta is the ultimate ravioli filling combination. The delicious creaminess from the cheese and the sweet, slightly bitter roasted flesh of the butternut pumpkin is quite the delight. Top with crispy bacon pieces and you have a winning dish.

This being leftoversfortwo, however, means there’s a twist. I have used wonton skins instead of pasta for the ravioli. This might seem a little strange, but having made chicken wontons earlier in the week I wanted to use up the leftover wonton skins straight away because from past experience I find they don’t freeze well.

The texture is not the exact same al dente bite you get from fresh homemade pasta, but it is a good enough substitute – particularly if you’re penny pinching. The flavours, though, are why you’ll want to make this dish. It may have just been the cheese and bacon, but when I served this up to my husband, he was silent throughout the meal, and only after he put down his fork did he say this was one of his favourite meals I’d cooked.

Serves: 2

Prep time: 1.5 hours

Click here to see this recipe as part of a MEAL PLAN.


40 wonton skins
250g roasted butternut pumpkin (about 1/4 of a pumpkin)
100g ricotta OR soft feta
2 cloves garlic
5 bacon rashers
6 chives
Olive oil
Salt and black pepper
Parmesan cheese


The first thing you need to do is roast the pumpkin. This can be done in advance of the ravioli making to cut down on prep time. Pre-heat the oven to 200C. Cook the pumpkin (covered) in one piece for 25-35 minutes until completely soft.

Scoop out the soft pumpkin flesh and combine with the ricotta and a good twist of black pepper. Whisk until well combined and a pale apricot colour.

To make the ravioli, place 1 tsp of the pumpkin mixture into the centre of each wonton skin. For each raviolo run a little water around the edge of the wonton skin and place another wonton skin on top. Press tightly together so there are no gaps and repeat until you have 20 filled ravioli.

To cook them, take a large pot of salted boiling water and cook for 2-3 minutes or until they begin to float.

For the sauce, simply cook the bacon rashers in a large frying pan over a low heat. Once they are crispy allow to cool slightly before chopping until they resemble breadcrumbs. In the same pan you cooked the bacon in, heat a little olive oil and fry off the finely chopped garlic. Add the bacon back into the pan to warm it and sprinkle over the ravioli.

Finally, garnish with chopped chives and as much Parmesan as you can handle!

pumpkin ravioli


A grating of lemon zest to cut through the fatty bacon.

A little nutmeg in the ricotta filling.


A simple leafy side salad.

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