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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Servings:
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.