Delicious Pumpkin Ravioli Recipe. Made a luscious pumpkin ricotta filling and served with a sage brown butter sauce. The perfect 30-minute meal for the fall.
Pumpkin Ravioli Recipe With A Brown Butter Sage Sauce
There’s something magical when you try to recreate your favorite restaurant recipe and the result surpasses your expectations. If you need comfort food on a chilly night then this Pumpkin Ravioli Recipe will surely hit the spot.
It’s soft, sweet and savory at the time. Just like a warm hug. The best part? There’s no rolling or kneading involved – Have it on your table in 20 minutes or less! AND NO it’s not frozen ravioli. You actually make it using my little secrets.
The filling is made with Pumpkin Ricotta cheese which brings great flavor and texture. The sauce is made by cooking butter and sage until they brown up a bit.
Top it off with parmesan cheese and voila! So what’s my secret weapon to making these super fast? Wonton Wrappers. Found in the refrigerated section of your supermarket.
These wonton wrappers are great to use and don’t need kneading. Just stuff and top with another sheet. Water will serve as “glue” to stick both sheets. Add to boiling water and that’s it. I used a cookie cutter to make them look round just like a real ravioli but you can certainly skip this step if you like them square. Below
Add to boiling water and that’s it. I used a cookie cutter to make them look round just like a real ravioli but you can certainly skip this step if you like them square. Below are step by step photos of the whole process.
Once you make the first 4 ravioli, you will be making them faster than you know it. They actually cook for 3-4 minutes and then I add them directly to the sauce so they coat well on both sides.
If you have kids they could help you make them! Just form an assembly line with the wonton wrappers and filling. I always have a little bowl of water nearby so I can wet my fingers (shown on pic 1 top left).
Water makes the perfect glue when you stick a second wonton wrapper on top. If you prefer, don’t use the second layer and just fold it using the edges, you’ll get a little triangle shaped pasta.
- 15 oz Pumpkin Puree (canned) not pumpkin pie filling
- 1/2 Cup Ricotta Cheese
- 1 Egg
- 2 tablespoon Parmesan Cheese, shaved optional
- Salt & Pepper
- 48 Wonton Wrappers
- 4 Tablespoons Butter
- 1 Tablespoon Sage chopped
- Salt & Pepper
- Shredded Parmesan cheese for topping
Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
Work with 4-6 ravoli at a time. Cover the rest with a damp towel so they don't dry out
Grab one wonton sheet, add a small mound of filling in the center (about one teaspoon)
With your fingers, wet the edges of the ravioli using water. Cover with another wonton sheet and seal it tightly.
Use a round cookie cutter or the edge of a glass to cut out circles. Save the ravioli already made in a damp cloth to prevent them from drying
Cook ravioli in a big simmering pot of water for around 3-4 minutes until they float and completely cooked
In a big skillet melt the butter with the sage. Using medium-low heat let it brown the butter gently. Add salt and pepper. Don't let the butter burn
Toss the ravioli in the sauce and coat them on both sides. Sprinkle parmesan cheese on top
Serve them right away
CLICK HERE FOR MORE PUMPKIN RECIPES
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Are these able to be frozen? If so, do I cook first or freeze before cooking? Once frozen, can I cook from frozen or thaw overnight? Thank you!
Hi Megan! Yes, you can. Freeze them flat first uncooked in sheet pans or cookie sheets. When they are frozen just transfer them into a zip top bag.
Was going to make this tonight, but you didn’t specify which size pumpkin puree the can should be.
I used a 15 oz can Christina. Let me know how they come out!
I’m so excited to try these tonight! I love pumpkin ravioli but never seem to find it very often when I’m out. Do you know approximately how many raviolis you make with this recipe? I bought a huge pack of the wonton wrappers and was going to double the recipe if necessary to freeze the leftovers. Thank you so much!
Hi Caitlyn! This recipe makes about 24 big raviolis (give or take)
So good!! I made the dough myself instead of using wonton wrappers. I also added in a bit more parmesan to the ricotta/pumpkin mix. Perfect dish for Fall and packed full of flavor with the addition of sage. Thank you!
Thanks for your feedback, Laura! Glad you liked the recipe. I will definitely add more parmesan to the filling
Anna Macleod says
These turned out really well! I added some chopped walnuts to the topping which added a nice bit of crunch. I refrigerated them overnight on baking paper in a plastic container and while a did find they stuck to the paper a bit, when I put them paper and all into the boiling water, they slipped right off and I was able to pull the paper out fairly quickly. Can you freeze them uncooked and then cook from frozen? I feel this would make them easier to handle and I wouldn’t have to deal with them sticking to the paper. Thanks for the lovely recipe.
Thanks for your comment. Adding the chopped walnuts it’s a genius idea!
Yes, you may freeze them uncooked.
I have made these several time and they are delicious. Like another comment, I added chopped pecans, awesome. I have some roasted chestnuts to try next time.
yummy love the idea of pecans and chestnuts