Pumpkin Ravioli with Sage Browned Butter, Parmesan and Pecans is easy to make any day of the year!
Pumpkinned out yet? It’s that wonderful time of year when pumpkin abounds in baked goods and desserts to soups and lattes in kitchens everywhere.
With all this pumpkin creativity going on, you may at times find yourself with a little extra on hand—like when you purchase a small can of pumpkin puree which is typically 15 ounces, and the recipe you’re making calls for only 8 ounces (or 1 cup) which recently happened to me.
You could easily freeze the remainder and save it for another project, or you could turn it into this simple, elegant pasta dinner for two…..possibly three.
Canned pumpkin puree is a terrific convenience product. The label on the can I recently purchased states the contents to be pumpkin only with no added ingredients—not even salt. Canned pumpkin puree is different from canned pumpkin pie filling; pumpkin pie filling has spices added. Be sure to use plain, canned pumpkin for this dish or use your own homemade pumpkin puree.
Another beautiful, easy aspect of this dish is you don’t need to make your own fresh pasta for the ravioli; I use wonton wrappers. They are available in most grocery stores and are the perfect size for ravioli.
One very important thing to remember with assembling the ravioli: It’s extremely important you press as much air as possible out of the ravioli. This part can be time-consuming, but it’s very important! Just keep working the air pockets out from around the pumpkin filling.
This pumpkin and pasta goodness is topped with a sage-infused brown butter. Brown butter is simply butter that is cooked beyond the melting stage until it browns. Start with unsalted butter, place in a saucepan and bring it to a simmer over medium heat. Reduce the heat to low and let it cook a bit. It may appear nothing is happening, but actually water in the butter is being cooked off.
The butter will begin to change color to a light golden brown and you’ll begin to see browned bits forming at the bottom of the pan. These are milk solids, which you want to leave behind when drizzling the brown butter over your pasta.
While it’s always tempting to garnish a dish with fresh herbs, fresh sage is overpowering. I cook thinly sliced sage in the butter to infuse it with flavor until it’s just slightly crispy. I then use it as a garnish along with only a FEW slivers of fresh sage.
Nuts add a nice textural touch. Pinenuts and hazelnuts are traditionally used in the original Italian version, however, I like pecans for a Southern touch.
30 minPrep Time
5 minCook Time
35 minTotal Time
2 tablespoons olive oil
Scant 1 cup canned pumpkin puree (not pie filling)
1/3 cup grated Parmesan cheese plus more for topping
Pinch of cayenne pepper (optional)
Black pepper, to taste
24 wonton skins
1 large egg, beaten
1 stick unsalted butter
6 large sage leaves, thinly sliced plus a leaf thinly sliced
1/4 cup toasted pecans
Bring a saucepan of salted water to a boil. Add olive oil.
In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans.