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Pumpkin Ravioli With Garlic Brown Butter

Pumpkin ravioli with garlic brown butter features pillowy wonton-wrapped ravioli filled with spiced pumpkin, then tossed until glossy in nutty brown butter. Finished with crispy sage leaves, toasted pine nuts, and shaved parmesan for a rich Italian-American main dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin filling (or use store-bought pumpkin ravioli):
  • 1 cup pumpkin puree Blotted dry
  • 0.5 cup ricotta
  • 0.25 cup parmesan
  • 0.25 tsp nutmeg
  • 0.25 tsp cinnamon
  • 0.5 tsp salt and white pepper To taste
32 wonton wrappers (for quick homemade version):
  • 32 wonton wrappers
For garlic brown butter:
  • 0.5 cup unsalted butter
  • 4 clove garlic Sliced thin
  • 12 fresh sage leaves
  • 2 tbsp toasted pine nuts
  • 0.25 cup parmesan For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make and fill the ravioli
  1. Combine pumpkin puree, ricotta, parmesan, nutmeg, cinnamon, and salt and white pepper until smooth. Spread filling onto a sheet pan in an even layer so it’s ready to portion.
  2. Place about 1 tsp filling on each wonton wrapper. Lightly moisten the edges, then fold and seal to form ravioli.
Boil and drain
  1. Bring a large pot of well-salted water to a rolling boil. Cook ravioli for 3-4 minutes until they float, then drain thoroughly.
Garlic brown butter and finish
  1. Melt unsalted butter in a large skillet over medium heat until golden and nutty. Add garlic and fresh sage leaves and fry for 1-2 minutes until the sage is crispy.
  2. Add drained ravioli to the brown butter and toss to coat. Scatter toasted pine nuts over the top and serve immediately with generous parmesan.

Notes

Pro tip: blot the pumpkin puree well so the filling stays thick and seals cleanly without leaking. Refrigerate assembled ravioli on a sheet pan (covered) up to 1 day before boiling; cooked ravioli keep 2 days chilled. Freezing is not recommended because wonton wrappers can soften after thawing. For a lighter option, use part-skim ricotta and reduce the parmesan slightly.