Pumpkin Ravioli with Sage Brown Butter

4.61 from 41 votes

Pumpkin Ravioli with Sage Brown Butter

Pumpkin Ravioli uses purchased wonton wrappers and canned pumpkin for ease, creating a lovely and easy fall-inspired dinner for two! This pumpkin and pasta goodness is topped with a lovely, nutty sage-infused brown butter.

Prep Time30

Cook Time5

Total Time35

Course: Pizza and Pasta

Cuisine: Italian

Diet: Vegetarian

Servings: -3

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Scant 1 cup (7 ounces) canned pumpkin puree not pie filling
1/3 cup finely grated Parmesan, Romano, or Asiago cheese plus more for topping
Pinch cayenne pepper optional
Salt and black pepper to taste
All-purpose flour
24 wonton skins
1 large egg beaten
2 tablespoons olive oil
1 stick unsalted butter
6 large sage leaves (or 8-10 medium)thinly sliced plus a leaf or two thinly sliced
1/4 cup toasted coarsely chopped pecans

Instructions

In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan (or Romano or Asiago) cheese, cayenne if using, and salt and black pepper to taste. Set aside.
Place 12 wonton skins on a flat, non-stick surface lightly dusted with all-purpose flour. 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 or skillet over medium heat. When the butter has melted and begins to simmer, reduce the heat to low and let it continue simmering until it starts to turn a light golden brown.
Add the sage leaves and cook for 1-2 minutes, being careful the butter does not get overly browned or burned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel. (Try not to take too much butter with the leaves.)
Working in batches, place 4 ravioli in the boiling water. Cook for 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top as they will 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 (or Romano or Asiago) cheese and pecans. Serve immediately.

Notes

SUBSTITUTIONS:

You can also use Romano or Asiago cheese.
Other nut options are walnuts, hazelnuts, pinenuts, or macadamia nuts.

TIPS:

Ensuring each pumpkin ravioli is free of excess air is crucial. This step prevents the ravioli from bursting during cooking.
While garnishing a dish with fresh herbs is always tempting, fresh sage is overpowering. For this pumpkin ravioli recipe, I cook sage leaves in the butter until they're just crispy to infuse it with flavor. I add only a few slivers of fresh sage for a touch of color.

MAKE AHEAD:

After filling the pumpkin ravioli, transfer them to a fresh parchment paper-lined sheet pan lightly dusted with all-purpose flour. (Be sure to get them away from any egg residue after brushing and sealing the ravioli because they can stick.)
Place another piece of parchment over the ravioli, then securely enclose the ravioli in plastic wrap and refrigerate.
The butter sauce for the pumpkin ravioli can also be made 24 hours in advance and gently reheated in short bursts in the microwave or in a small saucepan.
Place the sage leaves in an airtight container and store at room temperature.

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