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pumpkin ravioli with sage butter sauce

(2 ratings)
gennybb avatar
Recipe by
Genny Bortner
@gennybb
louisville, KY

My sister sent me this recipe a couple of years ago and it is a big hit for people who love anything pumpkin.

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For pumpkin ravioli with sage butter sauce

  • 1 c
    pumpkin, canned or cooked
  • 1/2 c
    drained ricotta cheese or fresh
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    allspice, ground
  • 1 Tbsp
    grated parmesan cheese
  • 50
    wonton wrappers
  • 1/4 c
    unsalted butter
  • 1/4 c
    fresh sage leaves (chopped for hte filling)
  • 4 to 5
    fresh sage leaves (for the butter sauce)
  • parmesan cheese (fresh)

How To Make pumpkin ravioli with sage butter sauce

  • 1
    Combine, the pumpkin, ricotta, chopped sage and spices together in a medium size bowl. Once completely mixed, cover bowl with foil and place in the refrigerator for 1 to 2 hours. Lay out the wonton wrappers and add about a tablespoon of the pumpkin mix in the middle of the wrapper. Cross fold corner to corner and press the edges with a fork, then baste lightly around the outside with water. Drop all 50 wrappers in a pot of lightly salted boiling water for 2 to 3 minutes. Sage Butter Sauce, in a sauce pan, melt the butter and add the fresh sage. Once it has completely melted, simmer for a few more minutes to release the flavor of the sage. Drain the wontons, then place in a serving bowl. Pour the butter sauce and a few whole sage leaves. Top with freshly grated Parmesan cheese and serve.
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