In my pumpkin series, I have another fabulous dish to share with you ~ Pumpkin Ravioli with Sage Brown Butter. (If you missed last week’s pumpkin recipe, it was a Creamy Southwestern Pumpkin Soup.) 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 saucepan 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 warmed 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.
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, click on the icon below for the PRINTABLE ~ Appetizer 101 Guidelines.
Link Parties I’ve visited last week (October 22nd ~ 28th):
Anything Goes Pink Saturday Best Friday Features Celebrate Your Story Creative Muster Dishing it and Digging It Feathered Nest Friday Happiness is Homemade Inspire Me Tuesday Keep in Touch Make it Pretty Monday Oh My Heartsie Girl Pretty Pintastic Party Sunday at Home Tasty Tuesdays The Creative Circle To Grandma’s House We Go Totally Terrific Tuesday Vintage Charm Party Wonderful Wednesday
Thanks to Over the Moon Link Party for naming My Halloween Decorations with Witches and Scarecrows post as one of Most Clicks last week.