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Pumpkin Ravioli With Garlic Brown Butter

Pumpkin ravioli with garlic brown butter is a stuffed-wonton version with tender, float-to-done ravioli and a nutty browned butter sauce. Each golden bite gets tossed in crisp sage, thin-sliced garlic, toasted pine nuts, and finished with shaved parmesan.
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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 before mixing.
  • 0.5 cup ricotta
  • 0.25 cup parmesan
  • 0.25 tsp nutmeg
  • 0.25 tsp cinnamon
  • 0.125 tsp salt and white pepper
  • 32 wonton wrappers Use for the quick homemade version.
For garlic brown butter
  • 0.5 cup unsalted butter
  • 4 garlic cloves Sliced thin.
  • 12 fresh sage leaves
  • 2 tbsp toasted pine nuts
  • 0.25 cup parmesan for serving For generous serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the pumpkin filling and ravioli
  1. Stir pumpkin puree, ricotta, parmesan, nutmeg, and cinnamon in a bowl until smooth and evenly combined. Keep the filling thick so it seals cleanly.
  2. Place 1 teaspoon of filling on each wonton wrapper, then moisten the edges with water and fold to seal. Press firmly to form a pillow shape with no gaps.
Cook and brown the sauce
  1. Bring a large pot of well-salted boiling water to a steady boil, then cook ravioli for 3-4 minutes until they float. Scoop them out and drain right away.
  2. Melt butter in a large skillet over medium heat until it turns golden and nutty, swirling frequently. Once it foams, add garlic and sage and fry for 1-2 minutes until the sage is crispy.
Toss and serve
  1. Toss the drained ravioli in the brown butter so they get glossy coverage. Move quickly to keep the wrappers from softening.
  2. Scatter toasted pine nuts over the top and serve immediately with generous parmesan. Garnish while the butter is still fragrant and the sage stays crisp.

Notes

Pro tip: blot the pumpkin puree well before mixing so the filling stays thick and the ravioli don’t burst in boiling water. Refrigerate leftover cooked ravioli in an airtight container for up to 2 days; reheat gently in a skillet with a spoon of butter so the wrappers stay tender. Freezing isn’t recommended because the wonton wrappers can turn soft after thawing.