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pumpkin ravioli with brown butter sage sauce

(2 ratings)
Professorchef avatar
Blue Ribbon Recipe by
Malinda Coletta
@Professorchef
North Providence, RI

This is delish!

Blue Ribbon Recipe

A savory way to enjoy pumpkin in the fall that's not pumpkin spice. These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful, this is a fine dining meal with the best of fall flavors.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 55 Min
cook time 5 Min
method Stove Top

Ingredients For pumpkin ravioli with brown butter sage sauce

  • 1 1/2 c
    pumpkin, canned or cooked
  • 1/2 c
    ricotta cheese
  • 1/4 tsp
    nutmeg
  • 1/2 Tbsp
    salt
  • 1 pkg
    wonton wrappers
  • 12
    fresh sage leaves
  • 6 Tbsp
    butter
  • 1/2 c
    Parmesan cheese
  • 2 lg
    eggs

How To Make pumpkin ravioli with brown butter sage sauce

  • Pumpkin, ricotta, nutmeg, salt, and egg in a bowl.
    1
    Mix pumpkin, ricotta, nutmeg, salt, and one egg.
  • Egg and water in a small bowl.
    2
    Beat the remaining egg and add a bit of water to make an egg wash.
  • Wonton wrappers laid out with other ingredients.
    3
    Set up an assembly line. Lay out 6 wonton skins.
  • A spoonful of pumpkin filling on the corner of the wonton wrapper.
    4
    Add the pumpkin mix on one 1/2 of the skin.
  • Brushing the wrapper with an egg wash.
    5
    Brush the edge with the egg wash.
  • Folding the wrapper and sealing shut.
    6
    Fold the wonton skin over and press to seal while pushing the air out of the ravioli.
  • Ravioli on a baking sheet to chill.
    7
    OPTIONAL: Place the ravioli on a cookie sheet and freeze before cooking.
  • Adding salt to a pot of boiling water.
    8
    Bring a pot of water to a rolling boil and add salt to the water.
  • Slowly melt butter in a saucepan.
    9
    In a skillet, over medium heat, begin to SLOWLY melt the butter.
  • Adding ravioli to the boiling water.
    10
    Add ravioli to the boiling water. When they float to the top they are done, about 3-4 minutes.
  • Adding sage leaves to browned butter.
    11
    As the butter begins to turn brown, add the sage leaves.
  • Cooked ravioli added to the browned butter.
    12
    Drain the pasta and add to the skillet.
  • Sprinkling Parmesan cheese over the ravioli.
    13
    Mix well. Add half of the Parmesan cheese. Plate and garnish with more cheese and sage leaves.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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