Pumpkin Ravioli With Browned Butter, Sage andWalnuts
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 people
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Calories
452 kcal
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Course
Main Course
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Cuisine
Vegetarian
Pumpkin Ravioli With Browned Butter, Sage andWalnuts
Description
This recipe for Pumpkin Ravioli uses wonton wrappers as fresh pasta to encase a creamy mixture of pumpkin, ricotta, Parmesan, egg, garlic, and spices including nutmeg and white pepper. The filling blends sweet and savory notes, with a smooth consistency achieved by pulsing ingredients in a food processor. The ravioli are formed by sandwiching the filling between wrappers and sealed with water, then cooked just until they turn opaque, preserving a tender yet firm bite.
The brown butter sauce is browned carefully with fresh sage leaves, imparting an herby, nutty aroma, then finished with lemon juice to brighten the flavor. Toasted walnuts add a crunchy contrast and deepen the nuttiness. This dish balances soft, creamy filling, delicate pasta, and a rich, aromatic sauce.
Ravioli can be made ahead and kept covered chilled to prevent drying. Cooking in small batches and avoiding crowding ensures even, gentle cooking. Serve warm for a refined starter or main course, optionally topped with extra grated Parmesan.
Ingredients
- 1/2 cup pumpkin canned or cooked, drained if necessary
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan Cheese finely grated, or romano cheese
- 1 egg
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 package wonton wrappers round or square
- 8 Tablespoons butter unsalted
- 1 teaspoon lemon juice fresh
- 10-12 sage fresh leaves
- 1/4 cup walnuts chopped and toasted (optional)
- Parmesan Cheese additional, grated
Instructions
- In the bowl of a food processor, combine first 8 ingredients, pumpkin through nutmeg, and pulse 4 or 5 times, scrapping down sides until blended.
- Using 2 won ton wrappers, place one scant tablespoon of pumpkin mixture in the center of one, brush the edges with water and place second wrapper on top, pressing all around to seal. Place ravioli on a cookie sheet. Cover with a slightly damp tea towel to prevent drying out.
- In a large skillet, melt butter over over medium heat. Add sage leaves. Butter will become fragrant and begin to turn golden brown. Watch it carefully, as it can quickly burn. When it begins to darken, remove pan from the heat and stir in lemon juice to stop butter from cooking.
- Bring a large pot of salted water to a boil, reduce to a simmer and carefully drop ravioli, 3 to 4 at a time in. Ravioli cook quickly since the "pasta" is fresh, and will turn opaque when done, about 3 minutes.
- Remove ravioli from water with a slotted spoon and place on a serving platter, cover with foil until all ravioli are cooked. Top with warm browned butter and walnuts if desired. Serve with additional grated parmesan cheese.
Notes
- Use either round or square wonton wrappers depending on availability.
- Keep formed ravioli moist by covering with a lightly dampened tea towel while assembling.
- Wontons can be made ahead; cover with plastic wrap and refrigerate until ready to cook.
- Cook ravioli in small batches to avoid sticking or overcrowding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 452kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 88mg | 29% |
| Sodium | 716mg | 30% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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