Ghost Purse Pear Ravioli

These playful Ghost Purse Ravioli are my answer to fun, delicious Halloween dinners with zero fuss. By using creamy ricotta, savory Parmesan, and a pop of finely chopped pear for sweetness all bundled inside silky wonton wrappers, you get a show-stopping pasta dish that requires no special tools or finicky dough. They look like adorable little ghosts, making them an easy crowd-pleaser for any spooky gathering or family dinner in October.

I first whipped these up for a neighborhood Halloween potluck and they vanished quicker than the candy – now my family insists we make them every year for our pumpkin-carving night.

Ingredients

• Whole-milk ricotta: for creamy filling seek out good-quality ricotta from the dairy case for best texture
• Grated Parmesan: adds rich savory flavor hand-grated always melts better
• Finely chopped pear: lends subtle natural sweetness Bartlett or Bosc work well and no need to peel if the skin is soft
• Kosher salt: balances richness and sharpness
• Freshly grated nutmeg: gives an earthy warmth use whole nutmeg if you can and grate just before using for best aroma
• Large egg: to seal the wrappers and hold everything together farm-fresh always gives the richest color
• Wonton wrappers: provide the purse shape with no dough-rolling needed look for thin even sheets in the refrigerated produce section
• Heavy cream: creates a luscious sauce you want a pourable thick texture so go for a brand with high butterfat
• More grated Parmesan for the sauce: adds depth and body choose a chunk you can grate yourself
• Fresh parsley (optional): brings brightness as a finishing touch choose flat-leaf for the best color and flavor

Step-by-Step Instructions

Mix the Filling:

Combine ricotta Parmesan pear salt and nutmeg in a large bowl until fully blended make sure to chop pears very finely so the filling stays uniform

Make the Egg Wash:

In a small bowl whisk egg together with a splash of water until fully combined this helps seal the ravioli edges and gives a glossy finish

Assemble the Ravioli:

Lay out wonton wrappers in a single layer on parchment-lined baking sheets brush each with egg wash to help them stick spoon about one half teaspoon of filling in the center of each wrapper

Shape the Ghosts:

Gather the sides of each wrapper up and pinch at the top forming a little purse try to create a loose shape that looks like a floating ghost repeat with all wrappers and filling

Freeze:

Arrange assembled ravioli so they are not touching on the tray freeze at least 30 minutes to set or up to 2 weeks tightly wrapped for future use

Make the Sauce:

Heat the cream in a medium skillet over medium heat until just starting to simmer whisk in Parmesan and salt then reduce heat to low stir until melted into a smooth thickened sauce

Cook the Ravioli:

Bring a large pot of salted water to just below a boil so the ravioli do not fall apart gently drop in ghosts a few at a time and cook until they float and turn translucent about two to three minutes remove with a slotted spoon

Assemble and Serve:

Spread a layer of the warm sauce over a platter arrange cooked ravioli on top layer with more sauce sprinkle with extra Parmesan and parsley serve right away

Save

Store any leftover uncooked ravioli in the freezer in an airtight container for up to two weeks always layer parchment between so they do not stick together. Cooked ravioli should be eaten fresh as they do not reheat as well keep any leftover sauce in a jar for drizzling over veggies or pasta for up to three days

Ingredient Substitutions

No pear No problem try a small amount of finely chopped apple for a different fruit touch. You can also swap in mascarpone in place of ricotta to make the filling even richer or use a gluten free dumpling wrapper for allergies.

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Serving Suggestions

Serve these little ghosts on a platter with extra Parmesan and a sprinkle of parsley put out a bowl of roasted pumpkin soup and some crusty bread for a festive fall dinner. For a party appetizer make mini versions using a teaspoon of filling.

Make it a Halloween Tradition

Kids delight in helping gather the wrappers into ghost shapes set up an assembly line and let smaller hands brush on the egg wash or pinch the little purses. These ravioli are bound to be part of your holiday memories year after year.

Common Recipe Questions

→ What kind of pear works best?

Any ripe, firm pear will do, such as Bartlett or Anjou. Make sure it's finely chopped for the filling.

→ Can I use a different cheese besides Parmesan?

Yes, Pecorino Romano or Grana Padano can be used for a slightly different flavor profile.

→ How do I prevent the purses from opening while cooking?

Press the wonton edges firmly and ensure the egg wash seals them tightly to hold their shape.

→ Can the sauce be made ahead?

The cream sauce is best prepared just before serving, but you can grate cheese and prep ingredients in advance.

→ What's the best way to store leftovers?

Freeze assembled purses before simmering. After cooking, enjoy immediately for the best texture.

→ What can I do with extra wonton wrappers?

Try ahi tuna nachos or other quick snacks by frying or baking the wrappers with seasonings.