This Pumpkin Ravioli Recipe is an easy and savory recipe, which is made with wonton wrappers and a rich brown butter sauce. It’s a restaurant-quality dish, ready in about 1 hour and 5 minutes.
Jump to RecipePumpkin Ravioli Recipe Ingredients
FOR THE FILLING:
- 2 Tbsp. salted butter
- 2 cloves garlic, finely chopped
- 1 (15 oz.) can pumpkin puree
- 1/4 tsp. kosher salt
- 1/4 tsp. chili powder, plus more to taste
FOR THE RAVIOLI & SAUCE:
- 1/4 cup pine nuts
- 1/2 cup salted butter
- 36 whole wonton wrappers
- 1 egg
- Black pepper, to taste
- Fresh parmesan cheese, optional
- Thinly sliced fresh sage leaves
How To Make Pumpkin Ravioli
- Make the pumpkin filling: Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped garlic and cook for 1-2 minutes until fragrant. Stir in the pumpkin puree, salt, and chili powder. Cook for 4-5 minutes, stirring, until the puree has thickened slightly. Remove from heat and let it cool.
- Toast the pine nuts: In a small, dry skillet over medium-low heat, toast the pine nuts, tossing them occasionally, until they are golden and fragrant, about 6-8 minutes. Immediately remove them from the pan onto a plate to stop the cooking.
- Brown the butter: In the same small skillet, melt the 1/2 cup of butter over medium-high heat. Continue to cook, swirling the pan, as it bubbles and foams. After 4-6 minutes, the foam will subside, and you will see golden-brown milk solids at the bottom and smell a nutty aroma. Immediately pour the brown butter into a heatproof bowl.
- Assemble the ravioli: Lay out 18 wonton wrappers on a work surface. Place 1 tablespoon of the cooled pumpkin filling in the center of each. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Using your finger or a pastry brush, apply the egg wash to the entire surface of a wrapper around the filling. Place a second wonton wrapper on top, aligning the edges.
- Seal the ravioli: Carefully press the edges of the two wrappers together, pushing out any air pockets from around the filling as you go. Repeat for all ravioli. (Tip: Keep the unused wrappers covered with a damp cloth to prevent them from drying out.)
- Cook the ravioli: Bring a large pot of salted water to a rolling boil. Gently drop 3-4 ravioli at a time into the water and cook for about 2 minutes, or until they float to the surface. Use a slotted spoon or spider spatula to remove them from the water.
- Plate and serve: To serve, spoon a little of the brown butter onto each plate. Arrange 3-4 cooked ravioli on top. Drizzle with more brown butter, then sprinkle with the toasted pine nuts, freshly cracked black pepper, shaved Parmesan cheese, and fresh sage leaves. Serve immediately.
Recipe Tips
- Why use wonton wrappers? They are the perfect shortcut to homemade ravioli without the fuss of making fresh pasta dough. They are thin, cook quickly, and have a wonderfully delicate texture.
- How to prevent ravioli from bursting: The most important step is to press out all the air from around the filling before sealing the edges. Trapped air expands when heated and can cause the ravioli to pop open while boiling.
- How to properly brown butter: Pay close attention! Brown butter can go from perfectly nutty to burnt in a matter of seconds. As soon as you see the milk solids at the bottom of the pan turn a toasted brown and smell a nutty aroma, remove it from the heat.
- Can I make these ahead of time? Yes. You can assemble the uncooked ravioli and place them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer them to a freezer bag for up to 1 month. Cook directly from frozen, adding about 1-2 minutes to the boiling time.
What To Serve With Pumpkin Ravioli
This dish is rich and flavorful, so simple accompaniments work best.
- A crisp arugula or spinach salad with a lemon vinaigrette
- Roasted asparagus or broccolini
- A glass of a light-bodied white wine like Pinot Grigio or Sauvignon Blanc
- Simple crusty bread to enjoy with any leftover brown butter
How To Store Pumpkin Ravioli
Refrigerate: This dish is best enjoyed fresh. Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days, but the texture may not be as good. Freeze: It’s best to freeze the ravioli before cooking. See the “Recipe Tips” section for instructions.
Pumpkin Ravioli Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 28g
- Protein: 9g
- Fat: 22g
- Saturated Fat: 11g
- Sodium: 450mg
- Fiber: 3g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. If you have a pasta maker, you can use fresh pasta sheets. Cut them into your desired shape, fill, and seal with egg wash just as you would with the wontons.
If the pumpkin puree you’re using is particularly watery, you can cook it for a few extra minutes in the initial step to allow more moisture to evaporate. The ideal filling should be a thick, scoopable paste.
If you don’t have pine nuts, toasted chopped walnuts or pecans would also be delicious and provide a similar crunchy texture.
Try More Recipes:
Pumpkin Ravioli Recipe
Course: DinnerCuisine: Italan-American FusionDifficulty: Easy6
servings42
minutes25
minutes350
kcalSavory and elegant pumpkin ravioli made easy with wonton wrappers, served in a nutty brown butter sauce with toasted pine nuts and fresh sage.
Ingredients
Filling: 2 Tbsp butter, 2 cloves garlic, 1 can pumpkin puree, salt, chili powder.
Ravioli/Sauce: 1/4 cup pine nuts, 1/2 cup salted butter, 36 wonton wrappers, 1 egg, pepper, Parmesan, fresh sage.
Directions
- Make the filling: Sauté garlic in butter, then add pumpkin, salt, and chili powder. Cook until thickened and cool.
- Toast pine nuts in a dry skillet until golden. Brown the 1/2 cup of butter in the same skillet until nutty; set aside.
- Assemble ravioli: Place 1 Tbsp filling on 18 wonton wrappers. Brush with egg wash, top with another wrapper, and press to seal, removing air pockets.
- Boil ravioli in batches for about 2 minutes each, until they float.
- Serve immediately, drizzled with the brown butter and garnished with toasted pine nuts, Parmesan, and fresh sage.
Notes
- Using wonton wrappers is a fantastic time-saving shortcut for homemade ravioli.
- Be sure to press all air out when sealing the ravioli to prevent them from bursting during cooking.
- Watch the butter carefully when browning; it can burn quickly. Remove from heat as soon as it smells nutty and turns golden brown.
- Assemble ravioli in small batches, keeping the other wrappers covered so they don’t dry out.
