Recipe Box, Pumpkin Ravioli with Brown Butter & Sage

These impressive little pillows of pasta are actually very easy to make! Some pumpkin, won ton wrappers, Parmesan and cream cheese, a little sage & butter, and you will look like Julia Child….okay, maybe you don’t want to LOOK like Julia Child,  but you would like to cook like her sometimes right? 

You can see how transparent they become after cooking, so pretty! Let’s get started making some more…

I used eggroll wrappers that I had in the freezer that were leftover from Southwestern Egg Rolls a while back, and I cut them in half.

They dry out quickly, so only work with a few at a time and keep the rest covered with a damp towel.

Beat the egg, and then combine with pumpkin pie filling, cream cheese, Parmesan and seasonings

Place a heaping spoonful in the center of won ton wrapper or egg roll wrapper.  Instead of cutting these into squares I just left them in a long strip and that 4th side won’t need sealing

Dip the tip of your finger in water and wet the edges of the dough, then fold over or top with another square and press to seal edges

Place filled ravioli on a sheet of wax paper

top with another sheet of wax paper

and then a towel, just to keep the air out.  You can refrigerate at this point until later.

When you are ready to cook, bring a large pot of salted water to a boil and have a towel lined plate handy to drain the cooked pasta.

When the ravioli are done they will float to the top, about 3 minutes.  Remove carefully with a slotted spoon and drain and keep warm

The brown butter sauce is very simple, just melt the butter and add the sage leaves, stir often and watch carefully as it starts to brown.  Remove from heat before it burns

To serve, place the ravioli in a shallow bowl or  on a small plate and drizzle with brown butter sauce.

Another option is to top with with some vegetables and a little bacon for a complete and delicious one dish meal

We had this with asparagus, zucchini and bacon bits with a drizzle of light Alfredo sauce.


This recipe is on my Bucket List this month as a Side dish but I served it as a Main dish, adding some veggies and bacon for a one dish meal.


Course Appetizer, Main Course, Side Dish
Cuisine American, Italian


  • 1 cup pumpkin pie filling
  • 4 oz cream cheese
  • 1/4 cup finely grated Parmesan
  • 1 egg
  • 32 won ton wrappers or 16 egg roll wrappers cut in half
  • butter
  • toasted pumpkin seeds or pine nuts for garnish optional
  • shaved Parmesan
  • Lite Alfredo sauce [optional] or browned butter with sage sauce


  • Beat the egg and then combine the pumpkin pie filling with the cream cheese, Parmesan, and S&P.
  • Spoon 1 T filling into center of 1 wontons, brush the edges with water and top with another wonton, pressing edges to seal.
  • Place on a baking sheet lined with parchment or wax paper.
  • Boil salted water and cook the ravioli in batches, til they float, about 3 min. Remove with slotted spoon and put on a towel to drain. Keep warm in a large skillet with a little melted butter.
  • Brown butter in a skillet by melting butter, stirring and add sage for a minute once the butter begins to brown. Watch the butter carefully so that it doesn’t burn. Makes 16 ravioli, 4 main dish servings or 8 appetizer servings
  • Season and garnish with pumpkin seeds and shaved parmesan and a drizzle of brown butter sage sauce.


Optional: top with sauteed or roasted vegetables such as asparagus and or zucchini, chopped cooked bacon or proscuitto, a drizzle of Alfredo sauce.
Keyword pumpkin pasta, pumpkin ravioli, wonton ravioli

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4 Responses to “Recipe Box, Pumpkin Ravioli with Brown Butter & Sage”
  1. Funny, I just made butternut squash raviolis last night. I really like that you used cream cheese in the filling, and I love the toppings!

  2. Saw this on Food Friday – looks yummy!

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