Pumpkin Pockets | Recipes | PBS Food

Recipe by Amy Sherman


Yield: 60 ravioli

Occasion: , ,


  • 8 ounces cream cheese
  • one 15-ounce can pumpkin purée
  • 1 teaspoon kosher salt plus 1 tablespoon for pasta water
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 package (60) round gyoza wrappers
  • 2 tablespoons butter
  • grated parmesan cheese


  1. 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.
  2. Place a 1/4 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.
  3. 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.
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