Take-out Tuesday, Pumpkin Ravioli with Brown Butter & Sage

the Painted Apron

9 years ago

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

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Keyword pumpkin pasta, pumpkin ravioli, wonton ravioli

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.