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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

Instructions

To make filling:

  1. Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
  2. Assemble:
  3. Work with 4-6 ravoli at a time. Cover the rest with a damp towel so they don't dry out
  4. Grab one wonton sheet, add a small mound of filling in the center (about one teaspoon)
  5. With your fingers, wet the edges of the ravioli using water. Cover with another wonton sheet and seal it tightly.
  6. 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
  7. Cook ravioli in a big simmering pot of water for around 3-4 minutes until they float and completely cooked

To Make The Sauce

  1. 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
  2. Toss the ravioli in the sauce and coat them on both sides. Sprinkle parmesan cheese on top

  3. 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 3g5%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 116mg5%
Potassium 56mg2%
Carbohydrates 10g3%
Protein 2g4%
Vitamin A 2855IU57%
Vitamin C 0.7mg1%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.