Bluesky at Home » Recipes » Pumpkin Ravioli with Sage Brown Butter Appetizer

Pumpkin Ravioli with Sage Brown Butter Appetizer

Pumpkin flavor doesn’t only have to be in desserts. I have a fabulous dish to share with you ~ Pumpkin Ravioli with Sage Brown Butter.

With this delicious recipe, you have two 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.

You could serve this delicious Pumpkin Ravioli with Sage Brown Butter before Thanksgiving, as an appetizer on Thanksgiving, or for a Christmas party. 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.

Here are two other recipes with pumpkin flavor that you will like:

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.

This post contains affiliate links to products that I use and love. If you should purchase anything through this site I may receive some compensation, but you don’t pay a penny more.

If you’ve been reading Bluesky at Home for a while, 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. One of the other criteria I like to stick with is ~ no utensils. Well, this recipe gets a pass. For cocktail parties where a fork is required, I just use a salad fork.

How to Make the Pumpkin 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 egg roll wrappers with 21 sheets to a package. As it turned out, that was a great option.

Pumpkin Ravioli
Pumpkin Ravioli

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.

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 as cutting out brownies and risotto.

Pumpkin Ravioli

You will need 2 circles for each pumpkin ravioli so how many you cut out depends on how many servings you need.

Pumpkin Ravioli

TIP: After you have cut out all your ravioli circles, cover them with a slightly damp dishtowel so they do not dry out.

The Pumpkin 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.

How to Assemble 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 one spoon.

TIP: Use the back of the other spoon to scrape off the filling onto the center of one wonton circle. Don’t overfill the ravioli round. You don’t want the filling to seep out into the sage brown butter sauce. Repeat with several more.

Pumpkin Ravioli

Dip your index finger into the water and run it around the outer edge of one ravioli round. Place another ravioli round on top of the first one.

NOTE: Water acts like glue, sealing the 2 ravioli rounds together.

Pumpkin Ravioli

Press the top ravioli round down to adhere to the one on the bottom.

Pumpkin Ravioli

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 presses out any air bubbles.

Pumpkin Ravioli

MAKE AHEAD NOTE: At this point, you can freeze the filled ravioli. Place the ravioli on a parchment~lined sheet pan and place it in the freezer for several hours. When they are completely frozen, place the ravioli in a freezer zip~lock bag.

Freezing ahead is my favorite way to prepare the ravioli. Then you can take out however many you need. Anything you can do ahead for a party is a good thing.

Pumpkin Ravioli

How to Cook the Ravioli

In a shallow saucepan or skillet, bring water to a boil. Add a large pinch 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 two, cook for 1 more minute.

Using the slotted spoon, remove the ravioli to a parchment~lined sheet pan. Repeat until all the ravioli are cooked. Cover with foil and place in a warm (200˚F.) 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.

Pumpkin Ravioli

How to Make 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, remove your skillet from the stovetop for a minute or two until the heat is reduced.

Add one finely chopped garlic clove and 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 warmed in the sauce.

Pumpkin Ravioli

TIP: If you are making a large number of ravioli, have the oven set at 200˚F. Place the sheet pan with the ravioli in the oven to stay hot.

S erving the Pumpkin Ravioli

When ready to serve the pumpkin ravioli, place the ravioli on a serving platter. Spoon the sauce over the ravioli 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.

Pumpkin Ravioli

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 pumpkin heaven.

Here is the complete recipe.

PUMPKIN RAVIOLI WITH SAGE BUTTER RECIPE

Pumpkin Ravioli
Print Recipe
5 from 1 vote

Pumpkin Ravioli with Sage Brown Butter Sauce

The bit of sweetness of the pumpkin filling pairs with the savory brown butter infused with the scent of sage and garlic. Perfect for fall and holiday serving.
Prep Time15 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: pumpkin appetizer, pumpkin main dish, pumpkin ravioli
Servings: 24 ravioli
Author: Carol

Equipment

  • half sheet pans
  • parchment paper
  • 2~inch cookie cutters, either smooth or fluted
  • small bowl for water
  • mixing bowl
  • mixing spoon
  • ¼ measuring teaspoon
  • shallow saucpan or skillet

Ingredients

Ravioli

  • 1 package wonton or egg roll wrappers
  • 1 small bowl water

Pumpkin Ravioli Filling

  • 1 cup canned pumpkin puree
  • ¼ teaspoon ground nutmeg
  • kosher salt to taste
  • ground black pepper to taste

Sage Brown Butter Sauce

  • 4 tablespoons unsalted butter
  • 1 garlic clove finely chopped
  • 8 sage leaves washed and patted dry
  • kosher salt to taste
  • ground black pepper to taste

Instructions

Preparing Ravioli

  • Using a 2~inch cookie cutter, make circles in the wonton/egg wrappers.
  • Place the cutout ravioli on a parchment~lined half sheet.
  • Cover the ravioli with a slightly damp dishtowel.

Make the Ravioli Filling

  • In a medium mixing bowl, thoroughly combine all the filling ingredients.
  • Cover tightly and refrigerate until ready to assemble the ravioli.

Assembling the Ravioli

  • Place 1 sheet of parchment paper on a sheet pan.
  • Lay several wonton circles on the sheet pan.  If you want, you can lightly dust the parchment paper with flour.
  • Place 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 ravioli.
  • 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.
  • Press the top ravioli round down to adhere to the one 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 presses out any air bubbles.
  • As you finish assembling the ravioli, place ravioli on the parchment~lined half sheet. Cover with a slightly damp dishtowel or freeze if using later.
  • Cooking the Ravioli
  • In a shallow saucepan or skillet, bring water to a boil. Add a large pinch 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 two, cook for another minute.
  • Using the slotted spoon, remove the ravioli to a parchment~lined sheet pan. Repeat until all the ravioli are cooked. Cover with foil and place in a warm (200˚F.) oven while you make the sauce.

Making the Sage Brown Butter Sauce

  • In a shallow 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!
  • Add the finely chopped garlic clove and the sage leaves to the skillet. 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 warmed in the sauce.
  • Lightly season the salt with kosher salt and pepper.
  • If you are making a large number of ravioli, have the oven set at 200˚F. Place the sheet pan with the ravioli in the oven to stay hot.

Serving the Pumpkin Ravioli

  • When ready to serve, place the ravioli on a serving platter or individual plates. Spoon the sauce over the ravioli and garnish with the sage leaves.

Another easy, fast, delicious, make~ahead appetizer for holiday entertaining. This Pumpkin Ravioli with Sage Brown Butter is one appetizer that you should try.

For future reference, click on the icon below for the PRINTABLE ~ Appetizer 101 Guidelines.

Pumpkin Ravioli
Pumpkin Ravioli

This Pumpkin Ravioli with Sage Brown Butter is one appetizer that you should try. PIN it now so you have it for your upcoming entertaining or your family meals.

Pumpkin Ravioli
Pumpkin Ravioli

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6 Comments

  1. YUM! I love pumpkin ravioli, but have never made them myself. I always wait until they appear at Trader Joe’s in the fall… a very special treat. Thanks for the recipe.

  2. 5 stars
    I pinned your recipe. I am in the process of planning a friends and famly gathering the first weekend in December and this will make a great appetizer. Thanks for linking up and sharing the recipe. #HomeMattersParty

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