Pumpkin ravioli with pancetta, spinach and brown butter

By Jason Skrobar
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  • 6 slices thick cut pancetta, diced
  • 1 cup pumpkin puree
  • 1 cup fresh ricotta
  • 1 cup grated parmesan, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1-1/2 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 1 egg, separated
  • 32 wonton wrappers
  • 1/2 cup unsalted butter, cubed
  • 2 cups fresh spinach


  1. In a large frying pan over medium high heat, cook pancetta until browned and crispy, about seven to eight minutes. Drain on a paper towel lined plate and set aside.
  2. To make the filling, simply mix the pumpkin puree, ricotta, 1/2 cup parmesan, cinnamon, nutmeg, cloves, one teaspoon salt, pepper and egg yolk in a large bowl. Make sure everything is well incorporated.
  3. Lay out four wonton wrappers at a time on a cutting board. Spoon a teaspoon of the filling into the centre of each wonton wrapper. Brush all the sides of each wrapper with a bit of the egg white. Cover each with another wrapper and press the edges to seal.
  4. Fill a large pot with water and salt generously. Bring to a boil and add ravioli, four at a time. Let cook for three to four minutes. Remove with a slotted spoon to a plate or bowl. Reserve 1/4 cup pasta water.
  5. In a large frying pan over medium heat melt butter. Continue to cook butter stirring frequently until it turns a golden brown colour. Add 1/2 teaspoon salt, all of the spinach and reserved pasta water. Mix until spinach has wilted. Add the ravioli and pancetta and mix well.
  6. Server with a scattering of shaved or grated parmesan. Enjoy!

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