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Pumpkin Ravioli Recipe And Butter Sage Sauce
Delicious Pumpkin Ravioli Recipe. Made a luscious pumpkin ricotta filling and served with a sage brown butter sauce. Top it off with parmesan cheese. Yum!
Course
Appetizer
Cuisine
Italian
Keyword
homemade pasta, quick dinners, ravioli
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
24
ravioli
Calories
79
kcal
Author
Tiffany Bendayan
Ingredients
For Filling
15
oz
Pumpkin Puree (canned)
not pumpkin pie filling
1/2
Cup
Ricotta Cheese
1
Egg
2
tablespoon
Parmesan Cheese, shaved
optional
Salt & Pepper
Pasta
48
Wonton Wrappers
Water
For Sauce
4
Tablespoons
Butter
1
Tablespoon
Sage
chopped
Salt & Pepper
Shredded Parmesan cheese for topping
US Customary
-
Metric
Instructions
To make filling:
Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
Assemble
:
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
To Make The Sauce
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
Nutrition Facts
Pumpkin Ravioli Recipe And Butter Sage Sauce
Amount Per Serving
Calories
79
Calories from Fat 27
% Daily Value*
Fat
3g
5%
Saturated Fat 1g
6%
Cholesterol
16mg
5%
Sodium
116mg
5%
Potassium
56mg
2%
Carbohydrates
10g
3%
Protein
2g
4%
Vitamin A
2855IU
57%
Vitamin C
0.7mg
1%
Calcium
30mg
3%
Iron
0.8mg
4%
* Percent Daily Values are based on a 2000 calorie diet.