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Pumpkin Ravioli with garlic & thyme


Flavor party over here! New top 10 favorite dinner item!


                                               Pumpkin Ravioli with garlic and thyme butter sauce.

The inspiration for this recipe was Kim Barnouin’s Skinny Bitch Ultimate Everyday Cookbook.  It’s a vegan, healthy you, healthy Earth, “crunchy” kinda cookbook with some fabulous recipes and a sassy undertone. 😉  I used her recipe exactly for the ravioli pasta but changed every ingredient in the ravioli filling… just due to what I had on hand and thought would be good.  So thanks for the diving board, Kim. The original recipe can be found in her cookbook under “Butternut Squash Ravioli with Sage Sauce.” 

Start out by making the ravioli. Kim says you can make them a day ahead and refrigerate or freeze for 2 weeks.  I plan to be a risk taker and make several batches and keep in freezer for a few months…. I’ll update this later if that is a horrible idea.  I would love to experiment with other types of homemade ravioli. 🙂

roll out the ravioli

Ravioli or wonton wrapper recipe from Skinny Bitch Ultimate Everyday Cookbook:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water

Mix flour and salt then slowly stir in warm water until stiff. Next, knead dough on a floured surface for about 5-7 minutes until smooth. Place ball of dough in a bowl and cover with a towel for 20 minutes.

Divide the dough into 2 pieces and roll out on a floured surface until about 2 mm thick. Then cut into 3×3 inch squares (ish).

Pumpkin Ravioli Filling:

  • 1 1/2 cups pumpkin (or any other kind of squash)
  • 1/4-1/2 stick of butter (decide how rich you want it to be or how many extra miles you want to walk tomorrow;)
  • 1/2 cup breadcrumbs (The recipe called for panko which I discovered I am out of so I thought I’d use Italian… which I was also sad to discover I was out of so I put a piece of Oregon Herb bread from Great Harvest in the food processor… perfection.  Use whatever you choose… or have in the pantry.)
  • 1/4 cup feta cheese crumbled
  • salt and pepper

Blend butter and pumpkin in food processor or with electric beaters until smooth. Transfer into a bowl and stir in breadcrumbs, cheese, salt and pepper.

Put a tablespoon or so of the mixture onto a ravioli then fold over, dampen edges (just dip fingers in a cup of water and run over edges) and press firmly together to seal off in a triangular form.  Trust me; it’s easy.  My hubby made most of them! You can do it! 🙂


Get a pot of water boiling and once it is rapidly boiling plop the ravioli in for 5-6 minutes. Strain. Serve with garlic butter &thyme sauce or sauce of your choice.

Garlic butter & thyme sauce

2-3 cloves of garlic, minced

1/2 stick of butter

1 tablespoon of fresh thyme (or any other fresh herb you think would be good)

Mince the garlic and prepare the herbs while the butter melts on medium-low

Add garlic and fresh herbs until garlic softens and get close to browning.