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Easy Pumpkin Ravioli Recipe

Easy Pumpkin Ravioli Recipe

Cozy pumpkin and ricotta ravioli, folded in wonton wrappers and tossed in a quick sage brown butter sauce.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 12 oz wonton wrappers about 48 wrappers
  • 1 cup canned pumpkin puree
  • 0.75 cup whole-milk ricotta cheese
  • 0.5 cup finely grated Parmesan cheese
  • 1 tsp kosher salt for the filling
  • 0.25 tsp ground black pepper
  • 0.25 tsp ground nutmeg
  • 0.25 cup water for sealing wrappers
  • 6 tbsp unsalted butter
  • 1 tbsp chopped fresh sage
  • 1 tsp minced garlic
  • 1 tsp fresh lemon juice optional, for brightness
  • 0.25 cup grated Parmesan cheese for serving
  • 0.125 tsp crushed red pepper flakes optional
  • 1 tbsp kosher salt for boiling water

Instructions

Preparation Steps

  • Stir pumpkin, ricotta, Parmesan, 1 tsp salt, pepper, and nutmeg in a bowl until smooth.
  • Line a sheet pan with parchment. Set out wrappers and a small bowl of water.
  • Spoon a heaping 2 teaspoons filling onto half the wrappers.
  • Brush edges with water, top with another wrapper, press out air, and seal firmly.
  • Crimp edges with a fork and arrange ravioli on the prepared pan.
  • Bring a large pot of water to a boil and season with 1 tbsp kosher salt.
  • Melt butter in a skillet over medium heat until golden and nutty, 3–4 minutes.
  • Stir in sage and garlic; cook 30 seconds. Off heat, add lemon juice and red pepper.
  • Boil ravioli in batches until they float and edges turn tender, 3–4 minutes.
  • Transfer ravioli to the skillet and gently toss with the butter sauce.
  • Plate and shower with extra Parmesan. Serve immediately.

Notes

Variation: Use fresh pasta sheets instead of wonton wrappers; cut into 3-inch squares to form ravioli. For a sweet-savory twist, add a pinch of cinnamon and a sprinkle of crushed amaretti over the plated ravioli. To freeze, arrange uncooked ravioli on a parchment-lined sheet until firm, then store in a freezer bag up to 2 months; boil from frozen, adding 1–2 extra minutes.
This recipe is an original creation inspired by classic Easy Pumpkin Ravioli Recipe flavors. All ingredient ratios and instructions are independently developed.