Pumpkin Ravioli Recipe And Butter Sage Sauce
User Reviews
5
Pumpkin Ravioli Recipe And Butter Sage Sauce
Description
The pumpkin filling combines pumpkin puree with ricotta, egg, Parmesan, salt, and pepper, creating a creamy, slightly sweet filling. Individual ravioli are formed by placing small mounds of filling on wonton wrappers, sealing with water, and cutting into circles before cooking in simmering water until they float and are fully cooked.
The accompanying butter sage sauce melts butter with chopped sage over medium-low heat, browning the butter slightly to enhance its nutty aroma without burning it. Salt and pepper season the sauce, which is then tossed with the warm ravioli and sprinkled with Parmesan cheese.
This dish presents a gentle balance of creamy pumpkin filling with aromatic herbs and buttery richness. It is best served immediately to preserve the tender texture and warm flavors.
Ingredients
For Filling
- 15 oz pumpkin puree not pumpkin pie filling, canned
- 1/2 Cup ricotta cheese
- 1 egg
- 2 tablespoon Parmesan Cheese optional, shaved
- salt
- black pepper
Pasta
- 48 wonton wrappers
- water
For Sauce
- 4 Tablespoons butter
- 1 Tablespoon sage chopped
- salt
- black pepper
- Parmesan Cheese to top, shredded
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 Information
Show DetailsNutrition Facts
Serving: 24ravioli
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1ravioli | |
| Calories | 79kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 116mg | 5% |
| Potassium | 56mg | 1% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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