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Cozy Pumpkin Ravioli with Brown Butter & Sage

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Homemade pumpkin ravioli with a creamy, lightly spiced filling, pan-fried in nutty brown butter and topped with crispy sage leaves. A cozy fall dish that’s quick and easy thanks to wonton wrappers.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60g) ricotta cheese (full-fat)
  • 1 large egg yolk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 package (12 ounces/340g) wonton wrappers (square)
  • 1 large egg, beaten (for sealing)
  • 1/2 cup (113g) unsalted butter
  • 12–15 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Make the filling: In a medium bowl, combine pumpkin puree, grated Parmesan, ricotta, egg yolk, nutmeg, salt, pepper, and cayenne (if using). Stir until well combined. Taste and adjust seasoning. Set aside.
  2. Set up your workstation: Lay a few wonton wrappers on a clean, dry surface. Keep the rest covered with a damp paper towel. Place a small bowl of beaten egg and a parchment-lined baking sheet nearby.
  3. Fill the ravioli: Place about 1 heaping teaspoon of filling in the center of each wonton wrapper. Do not overfill.
  4. Seal the ravioli: Dip your finger or a pastry brush in the beaten egg and lightly moisten the edges of the wrapper. Place another wrapper on top, pressing firmly around the filling to push out air bubbles. Press edges to seal. Place each finished ravioli on the parchment-lined baking sheet.
  5. Boil the ravioli: Bring a large pot of salted water to a boil. Working in batches (6-8 ravioli at a time), gently drop ravioli into boiling water. Cook for 2-3 minutes, or until they float and look slightly translucent. Use a slotted spoon to transfer to a plate or baking sheet.
  6. Make the brown butter: While ravioli boil, melt butter in a large skillet over medium heat. Add sage leaves. Cook, swirling occasionally, until butter turns golden-brown and smells nutty (about 4-5 minutes). Remove from heat.
  7. Finish the ravioli: Add boiled ravioli to the skillet with brown butter. Gently toss to coat. For crispiness, let them sit in the pan for a minute on each side over medium heat.
  8. Serve immediately: Transfer ravioli to plates or a platter. Spoon remaining brown butter and sage leaves over the top. Sprinkle with extra Parmesan and flaky salt if desired.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Fresh sage is essential for the best flavor. Watch brown butter closely as it can burn quickly. For a crispier texture, pan-fry ravioli after boiling. Leftover ravioli can be stored in the refrigerator for up to 3 days; reheat by pan-frying. Uncooked ravioli can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin ravioli, brown butter sage, fall pasta, homemade ravioli, wonton wrapper ravioli, vegetarian pasta

Find it online: https://daintydine.com/cozy-pumpkin-ravioli-with-brown-butter-and-sage/