Pumpkin isn’t just for Pies! Pumpkin Ravioli with Sage Browned Butter.. care to join me! 😜
Updated: Feb 20
1 can pumpkin purée (not pie filling)
2 tbsp. Olive oil
1/8 tsp. nutmeg pinch of cayenne pepper
1 large egg beaten
1 stick unsalted butter
1/4 cup toasted pecans
1/2 cup grated Parmesan cheese
24 wonton skins
4-5 sage leaves
Ingredients for brown butter sauce
4 oz. butter
2 tbsp balsamic vinegar
1 tbsp brown sugar
In small bowl combine the canned pumpkin purée, 1/3 cup of the Parmesan cheese, nutmeg, cayenne pepper, salt and pepper. Set aside.
Heat oven to 350 degree F. and toast pecans for 7-8 mins until slightly browned. Allow them to cool and then finely chop them. Set aside.
Place the wonton skins on flat surface and fill each with approx.1 tbsp. of the pumpkin mixture placing in center of wonton.
Brush around outside of wonton skins with beaten egg.
Place another wonton skin over top and gently stretch to remove air. Make sure edges are even and pressed down. Repeat for all.
Place butter in pan over med heat. After butter melts reduce to heat to low and continue simmering adding in sage leaves and continue for approx. 2 more minutes until it turns light golden brown. Remove sage leaves with slotted spoon and drain on paper towel. Remove pan from heat and whisk in balsamic vinegar and brown sugar.
Place 4 raviolis at a time in boiling water. Cook 2 minutes or until they begin to float. Repeat with remaining raviolis.
Serve ravioli on plate drizzled with the browned butter and top with the sage leaves, remaining Parmesan cheese and the toasted pecans.