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Friday, October 31, 2008

Pumpkin Ravioli with Browned Butter Sage Sauce

I cheat and use wonton wrappers to make ravioli. But perhaps after seeing these results, you'll find that acceptable?

Pumpkin Ravioli 1

Yummy pumpkin filling.

Pumpkin Ravioli 2

Pumpkin Ravioli with Browned Butter Sage Sauce

You'll need:
Baked and mashed pumpkin
As many wonton wrappers as you'd like
2 tblsp butter
A few sprigs of sage

Look at the glorious orange color of the baked and mashed pumpkin. Yum! If you made my baked pumpkin recipe, then it's already seasoned with butter and brown sugar.

Pumpkin Ravioli 3

Prep area includes wonton wrappers (Try to pick the thinnest wontons you can find so the color shows through.), mashed pumpkin, a bowl of water with a brush, and a cutting board or plate to place the wonton wrappers.

Pumpkin Ravioli 4

Brush around the edges of each wonton with water to moisten it for easier sealing.

Pumpkin Ravioli 5

Add about 1 to 2 tblsp mashed pumpkin in the center of each wonton. Hmm. Do you like this photo with the focus on one wonton?

Pumpkin Ravioli 6

Or this photo, which makes it look like a little army of pumpkin raviolis?

Pumpkin Ravioli 7

Place another wonton wrapper on top and press around the center first to remove air pockets. Press edges to make sure the raviolis are sealed.

Pumpkin Ravioli 8

Boil in lightly salted water until the raviolis float to the surface. Drain and set aside.

Pumpkin Ravioli 9

While you're waiting for the water to boil, you can get started on the sage butter sauce. Melt 2 tblsp of butter in a pan.

Pumpkin Ravioli 10

When the butter is mostly melted, toss in a few sprigs of sage leaves. I'd add a lot more, but by the time I got around to making this recipe, the sage leaves were starting to go bad. I only managed to salvage a few leaves. More sage is better I say!

Pumpkin Ravioli 11

The butter should start browning.

Pumpkin Ravioli 12

Add in the pumpkin ravioli to absorb the browned butter sage sauce.

Pumpkin Ravioli 13

Four ravioli should be more than plenty for one person.

Pumpkin Ravioli 14

Garnish with some fried sage leaves if you wish.

Pumpkin Ravioli 15

Doesn't the pumpkin filling look almost like an egg yolk?

Pumpkin Ravioli 16


My other pumpkin dishes:
Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter
Chicken Pot Pie with Pumpkin and Cilantro Biscuits
Ginataang Kalabasa at Sitaw (Filipino Pumpkin and Long Beans in Coconut Milk)
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Pumpkin Curry and Toasted Pumpkin Seeds
Pumpkin Penne

1 year ago today, Okra and Tomatoes.


  1. They are great! Making homemade pasta is not really that time consuming as people tend to think. And the result is much better than the store bought ones.

  2. These look terrific, WC! I haven't tried making pasta and don't really see it in my near future, so I might give your shortcut a go :-)

  3. so cute!! ^0^ yes they look like sunny eggs ... adorable!

  4. I've these made with butternut squash - I bet pumpkin is delicious in them. Good idea!

  5. Marija,
    I still have to work up on making my own pasta dough. Seems so intimidating.

    This is one shortcut I've used before. :)

    "Sunny" keeps going back and forth between us. :)

    You know, I don't taste much difference between pumpkin and butternut squash. So I can't see why not.

  6. I swear I'm going to make this this year!

  7. Beagle Howl,
    It's a great dish to make in the fall.


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