Pumpkin Ravioli with Sage Butter Sauce

Genny Bortner Recipe

By Genny Bortner gennybb

Prep Time:
Cook Time:

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


1 c
pumpkin, canned or cooked
1/2 c
drained ricotta cheese or fresh
1/2 tsp
1/2 tsp
allspice, ground
1 Tbsp
grated parmesan cheese
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)

Directions Step-By-Step

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.

About this Recipe

Regional Styles: Italian, French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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Genny Bortner gennybb
May 21, 2013
So happy everyone likes. Thanks for the update on the wrappers Suzan. I agree, the Pot sticker's are much more durable.
Suzan Baroni sebaroni
Oct 30, 2012
These were delicious. One suggestion: Use the wrappers for pot stickers (the ones I use from the Oriental market are called Gyoza. The noodle is a little thicker and holds up better when cooking. I cook them for about 5 minutes, unfrozen.
LindaCarol Ertle SugarsMama
Oct 23, 2010
Oh. My. GOODNESS!!!! These are SO good. I even had help 'stuffing' the wrappers!! This recipe is going to be one of our "Keep in the front of the 'box'" recipe's!! It's good enough for company!!!
joeyjoan K chachi
Sep 30, 2010
yummmmmmmmmmmmmmy I have so many pumkins this year was wondering what I would do with them.
J. Baldwin Hunnee
Sep 5, 2010
Have mercy! *fanning self*