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!
Servings 24 ravioli
Calories 79kcal
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 to top
Instructions
To make filling:
- Mix pumpkin, egg, ricotta cheese, parmesan, and salt and pepper in a bowl
Assembly
- 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
