Pumpkin Ravioli with Sage Browned Butter, Parmesan and Pecans uses wonton wrappers and canned pumpkin for a lovely and easy fall-inspired dinner!
It’s that wonderful time of year! 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 can of pumpkin puree which is typically 15 ounces but the recipe you’re making calls for only 8 ounces (or 1 cup). This recently happened to me so I created this delicious Pumpkin Ravioli with Sage Browned Butter, Parmesan and Pecans!
You could easily freeze the remainder and save it for another project, too. Or, you could turn it into this simple, elegant pasta dinner for 2-3 people.
Difference between pumpkin puree and pumpkin pie filling:
Canned pumpkin puree is different than canned pumpkin pie filling:
- 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.
- Pumpkin pie filling has spices added. Be sure to use plain, canned pumpkin for this dish or use your own homemade pumpkin puree.
Tips for making Pumpkin Ravioli with Sage Browned Butter, Parmesan and Pecans:
- 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.
Tips for making brown butter:
Brown butter is simply butter that is cooked beyond the melting stage until it browns.
- Start with a stick of unsalted butter.
- Place it 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 for a touch of color.
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.
More easy pasta recipes:
- Penne with Creamy Cashew and Spinach Pesto Sauce
- Creamy One Pot Chicken and Orzo “Risotto” with Bacon
- Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach
- Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone
- Shrimp, Scallop and Artichoke Lasagna
- Gnocchi with Spinach and Avocado Goat Cheese Sauce
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- 2 tablespoons olive oil
- Scant 1 cup canned pumpkin puree (not pie filling)
- ⅓ 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
- ¼ cup toasted pecans
- In a small bowl, combine canned pumpkin puree, ⅓ cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste. Set aside.
- 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.
- Bring a saucepan of salted water to a boil. Add olive oil.
- 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 as they cook quickly).
- 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.
Amount Per Serving: Calories: 1249Total Fat: 87gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 335mgSodium: 2106mgCarbohydrates: 79gFiber: 8gSugar: 7gProtein: 38g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.