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

Cook Time 15

Total Time 30

Servings ravioli

Calories 79kcal

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 to top

US Customary - Metric

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

Nutrition