Take-out Tuesday, Pumpkin Ravioli with Brown Butter & Sage
I got a little lazy over Laborless Labor Day weekend, so I am sharing a re-post of one of my favorite autumn recipes for today’s Take-out Tuesday, Pumpkin Ravioli
This ravioli is made with wonton wrappers… it’s easy peasy and makes wonderful pasta pillows
I actually used eggroll wrappers and 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 a towel. You can refrigerate these until later if preferred
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
Drizzle the brown butter sauce over the warm ravioli and garnish with fried sage leaves
You can serve one as an appetizer or several along with a salad for a meal
PUMPKIN RAVIOLI with BROWN BUTTER & SAGE
Ingredients
- 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
Instructions
- 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.
Notes
Celebrate Fall with Pumpkin Everything!
for a tutorial on making the fabric pumpkins click here
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Oh yummmmm!
That sounds and looks amazing! I love pumpkin anything and will have to try these! I’m admiring your pretty chevron pumpkins too! 🙂 ~Rhonda
wow egg roll wraps, I have to try this. yummm
Bring on the season of Pumpkin Palooza! I had a labor-less weekend too… well, after the fire wood got stacked anyway:@)
This ravioli looks amazing…I have never thought to use won-ton wrappers as the ravioli “pockets” great idea!….
I remember these Jenna and thought they looked wonderful! I’m ready for all things pumpkin, I just wish Mother Nature would cooperate 🙂
Yum, sounds like a fine restaurant!
Jenna, I love pumpkin so this sounds delicious! I am going to,give it a try! Thanks!
It’s so easy Pam, and looks so impressive, hope you love it! >
Yum! This sounds delicious! Perfect for a Fall evening. Thanks for linking up at #HomeMattersParty and we hope to see you again soon.