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Easy Pumpkin Ravioli with Brown Butter and Sage: Best Fall Dinner

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This easy pumpkin ravioli with brown butter and sage is a quick and delicious fall dinner that comes together in under 30 minutes using wonton wrappers. Perfect for weeknights or impressing guests, it features a creamy pumpkin filling and a nutty brown butter sauce.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60g) ricotta cheese
  • 1 large egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 package (about 50–60) wonton wrappers
  • 1 large egg, beaten
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 15–20 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Make the filling: In a medium bowl, combine pumpkin puree, Parmesan, ricotta, egg yolk, nutmeg, salt, pepper, and cayenne (if using). Stir until smooth and creamy. Set aside.
  2. Set up ravioli station: Lay out wonton wrappers, cover with a damp paper towel. Have beaten egg and pastry brush ready. Line a baking sheet with parchment paper and dust with flour.
  3. Assemble ravioli: Place a wonton wrapper on work surface. Brush edges with beaten egg. Place 1 heaping teaspoon of filling in center. Top with another wrapper, press around filling to remove air, and seal edges firmly. Place on prepared baking sheet. Repeat with remaining wrappers and filling (makes about 25-30 ravioli).
  4. Cook ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes until they float and look translucent. Remove with slotted spoon. Reserve 1/2 cup pasta water.
  5. Make brown butter sauce: In a large skillet over medium heat, melt butter. Add sage leaves. Swirl pan as butter foams. Cook 2-3 minutes until butter turns golden amber and smells nutty. Remove from heat immediately.
  6. Combine and serve: Add cooked ravioli to skillet with brown butter and sage. Gently toss to coat, adding a splash of reserved pasta water if needed. Season with salt and pepper. Serve immediately topped with extra Parmesan and crispy sage leaves.

Notes

Don’t overfill ravioli to prevent bursting. Seal edges well. Watch brown butter carefully to avoid burning. Use a gentle boil, not rolling boil. Work in batches when cooking. Save pasta water to help sauce cling. Keep assembled ravioli covered with damp paper towel if not cooking immediately.

Nutrition

Keywords: pumpkin ravioli, brown butter sage, easy fall dinner, wonton wrapper ravioli, quick pasta

Find it online: https://breezybake.com/easy-pumpkin-ravioli-with-brown-butter-and-sage-best-fall-dinner/