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pumpkin ravioli on white place

Pumpkin Ravioli with Sage Brown Butter Sauce

Carol
The bit of sweetness in the pumpkin filling pairs with the savory brown butter infused with the scent of sage and garlic. Perfect for fall and holiday serving.
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 24 ravioli

Equipment

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 ½ 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.
Keyword pumpkin appetizer, pumpkin main dish, pumpkin ravioli
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