Pumpkin Ravioli in Sage Butter

barbara lentz


These are a little time consuming but taste great. A nice change from the usual meal. All three ways of cooking these are equally good but the boiling method reminds me of traditional ravioli. it's just tricky to pull off. Just make sure the water is boiling hard and you only do a few at a time lowering them slowly so they don't fall apart. The baking or deep frying is good also but gives them a more crunchy texture. When I deep fry them I like to dip them in the sage butter when eating. When I bake them I brush with the sage butter then throw the parmesan on top then into the oven. enjoy

☆☆☆☆☆ 0 votes
4 Hr
5 Min
Stove Top


1 c
cooked or canned pumpkin
3/4 c
drained ricotta cheese
1/4 c
cream cheese with garlic and chives
1 tsp
ground all spice
2 Tbsp
grated parmesan cheese
1/4 c
fresh sage minced
wonton wrappers
1/4 c
fresh sage leaves
freshly grated parmesan cheese for sprinkling


1Mix first six ingredients together and refrigerate for 2 hours.
2Take one wonton wrapper and lay on work space. Dip fingers in water and rub around edge of wrapper. Add about a tablespoon of pumpkin mixture in center add another wonton wrapper on top and seal edges with a fork. Set each wonton on parchment paper lined baking sheet. When all wontons are complete refrigerate for another hour.
3Meanwhile melt butter on stove and add the sage leaves and let steep for the hour.
4You can cook these in three different ways. Bake in oven at 350 degrees brushing with sage butter until browned. Deep fry in 350 degree hot oil until browned and drizzle with sage butter or bring a large pot of salted water to a hard boil and gently lower ravioli in a few at a time until they float to the surface. Remove with slotted spoon. Serve with sage butter drizzled over and top with fresh grated parmesan.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American