Pumpkin Ravioli with Brown Butter Sage Sauce

Malinda Coletta


This is delish! The photo looks funny as the cheese melted and it looks weird!


★★★★★ 1 vote

55 Min
5 Min


  • 1 1/2 c
    pumpkin, canned or cooked
  • 1/2 c
    ricotta cheese
  • 1/4 tsp
  • 1/2 Tbsp
  • 1 pkg
    wonton wrappers
  • 12
    fresh sage leaves
  • 6 Tbsp
  • 1/2 c
    parmesan cheese
  • 2

How to Make Pumpkin Ravioli with Brown Butter Sage Sauce


  1. Mix pumpkin, ricotta nutmeg, salt and one egg.
  2. Beat remaining egg add a bit of water to make an egg wash. Set up an assembly line. Lay out 6 wonton skins, add the pumpkin mix on one 1/2 of the skin. brush the edge with the egg wash, fold the wonton skin over and press to seal while pushing the air out of the ravioli. (OPTIONAL place the raviolis on a cookie sheet and freeze before cooking)
  3. Bring a pot of water to a rolling boil add salt to the water. In a skillit over medium heat begin to SLOWLY melt the butter. Add the ravioli to the boiling water when they float to the top they are done. As the butter begins to turn brown add the sage leaves. Drain the pasta and add to he skillet, mix well add 1/2 the parmesan cheese - plate and garnish with more cheese and sage leaves.

Printable Recipe Card

About Pumpkin Ravioli with Brown Butter Sage Sauce

Course/Dish: Pasta
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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