I have another fabulous dish to share with you ~ Pumpkin Ravioli with Sage Brown Butter. (Check out my Blini with Salmon and Dill.) With this delicious recipe, you have 2 options: serve it as an appetizer or as an entrée. Personally, I like it as an appetizer because it’s another small, one or two~bite morsel that’s pretty and packed with flavor. And just because it’s past Thanksgiving, don’t think your guests won’t love these pumpkin ravioli.
Along with decorating the house, shopping for gifts and other end of year festivities, I love parties. Whether welcoming friends to our home or going to their homes, getting together with the people you love is a treasured activity. I love reading recipes and thinking about combinations of appetizers that will make a delicious spread. Pumpkin Ravioli with Sage Brown Butter is one of those recipes that fits a fall or holiday theme. Also, at the bottom of the post I have a PRINTABLE ~ Appetizers 101 Guideline.
Pumpkin Ravioli with Sage Brown Butter
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If you’ve been reading Bluesky at Home for awhile, you know that I have some die~hard guidelines for party food, especially appetizers:
- it has to be pretty
- it has to taste great
- it has to be just 1 or 2 bites
- it has to be made mostly ahead of serving time
Pumpkin Ravioli with Sage Brown Butter checks off all those boxes as you will see. So let me show you how to make it.
Making the Ravioli
Did you think I was going to show you how to make ravioli from scratch? Not a chance, although that is a fun cooking experience. We’re all too busy this time of year not to use easy peasy ingredients that make our entertaining lives less stressful. I discovered years ago that egg roll wrappers make great ravioli. They are available in your local grocery store in the produce section. Usually, I have found them in both round and square shapes, about 3 inches square or round.
Recently, I couldn’t find either round or square wonton wrappers of that size. But my grocery store had 6~inch square ones with 21 sheets to a package. As it turned out, that was a great option.
Using a 2~inch cookie cutter, I made circles, getting about 6 circles from each 6~inch square. I have both smooth and fluted edge cookie cutters and I chose the ruffled one for the ravioli, but either will be fine. These cookie cutters are so useful for a variety of kitchen tasks, such cutting out brownies and risotto.
You will need 2 circles for each ravioli so how many you cut out depends on how many servings you need.
TIP: after you have cut out all your ravioli circles, cover with a dish towel so they do not dry out.
Making the Ravioli Filling
This step is super easy. Just combine all the filling ingredients in a medium bowl and refrigerate until ready to use. You will probably have leftover filling. Cover tightly and it will keep in the fridge for a few days.
Assembling the Ravioli
Place 1 sheet of parchment paper on a sheet pan. You will need:
- the bowl of pumpkin filling
- the ravioli rounds
- a small bowl of water
- cutting board or flat surface
- 2 small spoons
Lay several wonton circles on the sheet pan. If you want, you can lightly dust the parchment paper with flour. Fill about 1/2 teaspoon of filling on 1 spoon. Use the back of the other spoon to scrape off the filling onto the center of 1 wonton circle. Don’t overfill the ravioli round. Repeat with several more.
Dip your index finger into the water and run it around the outer edge of 1 ravioli round. Place another ravioli round on top of the first one.
NOTE: water acts like glue, sealing the 2 ravioli rounds together.
Press the top ravioli round down to adhere to the 1 on the bottom.
Pick up the ravioli and press all around the edge of it, making sure that no filling seeps out and that all edges are securely pressed together. This also prsses out any air bubbles.
MAKE AHEAD NOTE: at this point you can freeze the filled ravioli. Place the ravioli on a parchment~lined sheet pan and place in the freezer for several hours. When they are completely frozen, place the ravioli in a freezer zip~lock bag.
Cooking the Ravioli
In a shallow sauce pan or skillet, bring water to a boil. Add a good teaspoon of kosher salt. Place about 3 ~ 4 ravioli in the pan, using a slotted spoon or spatula to keep them separated. When they rise to the surface ~ which only takes a minute or 2, cook for another minute. Using the slotted spoon, remove to a parchment~lined sheet pan. Repeat until all the ravioli are cooked. Cover with foil and place in the warm oven while you make the sauce.
NOTE: if you are cooking the ravioli from frozen, just cook them a minute or so longer; again they will float when done.
Making the Sage Brown Butter Sauce
In a skillet, melt the unsalted butter and cook over low heat until the butter has started to foam and brown slightly. Don’t let the butter burn!
TIP: if your heat is as low as it will go and the butter is getting really brown, removed your skillet from the stovetop for a minute or 2 until the heat is reduced.
Add the sage leaves to the skillet and stir for about 30 seconds until they start to crisp up. Then add the ravioli, about 3 or 4 at a time, using your spatula to push the brown butter onto the ravioli. Cook for about 1 minute to heat through. Repeat until all your ravioli are rewarmed in the sauce.
TIP: if you are making a large number of ravioli, have the oven set at 250˚F. Place the sheet pan with the ravioli in the oven to stay hot.
Serving the Pumpkin Ravioli with Sage Brown Butter
When ready to serve, place the ravioli on a serving platter. Spoon over the sauce and garnish with the sage leaves. You can make a whole platter of ravioli and let your guests serve themselves or place 2 or 3 on individual small serving plates. They are rich so 3 is the max number per serving as part of an appetizer party. If you are going to serve them as a main course, then 5 ~ 6 is more than enough, assuming you have a first course and dessert.
Pretty, isn’t it? The bit of sweetness of the pumpkin filling pairs so well with the savory brown butter infused with the scent of sage. It’s a match made in appetizer heaven.Print
Pumpkin Ravioli with Sage Brown Butter Appetizer
Delicious as an appetizer or entré, these ravioli are rich in flavor and wonderful for a party.
- Category: Appetizer
- Method: Stovetop
- 1 package egg roll wrappers, either rounds, 3~inch or 6~inch squares
- For the Pumpkin Filling:
1 15~ounce can pumpkin purée
2 teaspoons chipped fresh thyme
2 teaspoons chipped fresh sage
1/2 cup grated Fontina cheese
1/2 cup mascarpone cheese
4 tablespoons brown sugar
freshly ground black pepper
- For the Sage Brown Butter:
2 sticks unsalted butter
32 medium sage leaves
- If the egg roll wraps are frozen, thaw in fridge or on countertop. If necessary, cut egg roll wraps into 2~inch rounds with a cookie cutter.
- Preheat the oven to 250˚F. Fill a shallow straight~sided pan with water and bring to a boil.
- TO MAKE THE PUMPKIN FILLING: In a large bowl, combine the pumpkin purée with the other filling ingredients and mix thoroughly. Salt and pepper to taste. (NOTE: This step can be made ahead. Cover filling and place in fridge until ready to make ravioli.
- Line a sheet pan with parchment paper and lightly dust with flour.
- On the countertop or cutting board, place 8 ravioli rounds. Spoon 1/2 teaspoon of filling on each one. Using your finger, dampen the edge of the round with cold water. Place a second ravioli round on top, pressing down to completely seal the ravioli and remove any air bubbles. Place on the prepared sheet pan and cover with a dry dish towel.
- Continue with the remaining ravioli round and filling until you have made as many as you need.
- When the water is boiling, add kosher salt and stir. Place 3 or 4 ravioli in the skillet and cook until they rise to the surface of the water. Cook for 1 or 2 more minutes. Remove with a slotted spoon or skimmer to the sheet pan. Drizzle with a bit of olive oil. Cover with foil. Continue cooking all the ravioli in the same manner.
- Place the ravioli in the warm oven.
- TO MAKE THE SAGE BROWN BUTTER SAUCE: melt the butter in a heavy skillet over medium heat.
- Add the sage leaves and cook until the butter turns light brown and begins to foam, 2 to 3 minutes. Shake and stir the sage leaves so that they cook evenly. The leaves should be crisp. Season with a pinch of salt to taste.
- Remove the ravioli from the oven and place about 6 to 8 in the Sage Brown Butter sauce. Spoon the sauce over the ravioli. Remove the ravioli to a warm serving platter. Continue until all the ravioli have been placed in the sauce.
- TO SERVE: scatter the crispy sage leaves around the ravioli on the serving platter. Have a serving spoon for guests to spoon their own ravioli on to individual plates.
As an appetizer, allow about 3 ravioli per person; for an entrée, allow 6 ~ 8.
You will have filling left over; cover tightly and refrigerate for up to 3 days. I like to make as many ravioli as I can to use up the filling and freeze the ravioli for future use.
Another easy, fast, delicious, make~ahead appetizer for holiday entertaining. Now through next week, I’ll be adding party food recipes, both sweet and savory. For future reference, here is a PRINTABLE ~ Appetizer 101 Guidelines.
Friday is also the last day to sign up for December’s Giveaway. Click on the image below to enter.
Have a great weekend. Tomorrow on my newsletter, I’m sharing another wonderful holiday cocktail ~ you can’t have too many of those.
Link Parties I’ve visited this week (December 8 ~ December 14):