5.0 from 147 votes
Pumpkin Ravioli With Browned Butter, Sage andWalnuts
Easy pumpkin ravioli filled with ricotta and parmesan in a browned butter and sage sauce. Serves 4 as an entree, or 6 as an appetizer or starter. This recipe makes about 24 ravioli, using a 14 ounce package of won ton wrappers.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 people
Calories: 452 kcal
Course:
Main Course
Cuisine:
Vegetarian
Ingredients
- 1/2 cup pumpkin canned or cooked, drained if necessary.
- 1/2 cup ricotta cheese
- 1/4 cup parmesan or romano cheese finely grated
- 1 egg
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 package won ton wrappers (round or square)
- 8 Tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 10-12 fresh sage leaves
- 1/4 cup walnuts chopped and toasted (optional)
- additional grated Parmesan cheese
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.
Cup of Yum
Notes
- You can use either round or square wonton wrappers.
- Keep wrapper moist, by covering with a lightly dampened tea towel.
- Wontons can be made ahead of time. Cover with plastic wrap and keep chilled until ready to boil.
- Avoid crowding the wontons when cooking.
Nutrition Information
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
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1467IU
(29%)
Vitamin C
1mg
(1%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 452
% 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.