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Quick Pumpkin Ravioli with Brown Butter Sage
70% authentic · Italian-American
A simplified version using store-bought wonton wrappers for speed, filled with a creamy pumpkin mixture and tossed in a quick brown butter sage sauce.
Ingredients
- Pumpkin puree1 cup
- Cream cheese4 oz
- Brown sugar1 tablespoon
- Cinnamon, ground0.5 teaspoon
- Saltpinch
- Wonton wrappers20-24
- Unsalted butter4 tablespoons
- Fresh sage leaves8-10 leaves
- Waterfor sealing
Steps
- 1
Prepare the filling: In a bowl, mix pumpkin puree, cream cheese, brown sugar, cinnamon, and a pinch of salt until well combined and smooth.
- 2
Assemble the ravioli: Lay out a wonton wrapper. Place about 1 teaspoon of pumpkin filling in the center. Lightly brush the edges of the wrapper with water. Fold the wrapper in half to create a semi-circle or triangle, pressing firmly to seal the edges and remove air. You can also fold them into a square shape if preferred.
- 3
Repeat with the remaining wrappers and filling.
- 4
Cook the ravioli: Bring a pot of lightly salted water to a boil. Carefully add the ravioli and cook for 2-3 minutes, or until they float and the wrappers are tender.
- 5
Make the brown butter sage sauce: While ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, and sage leaves are crisp. Be careful not to burn.
- 6
Combine and serve: Drain the cooked ravioli and add them to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately.
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