| Prep: 45 mins | Cook: 25 mins – 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 368 | 20g | 10g | 40g |
| sugars | fibre | protein | salt |
| 2g | 3g | 12g | 0.4g |
Hello darlings, today I’m sharing one of my treasured recipes – Pumpkin Ravioli with Sage Butter Sauce. A perfect treat for the changing seasons, these ravioli are rich, creamy and will warm you right up on a crisp fall day. They balance between the tradition of Southern cooking, reminiscent of my Charleston roots, and an unexpected hint of Italian passion that makes them an authentic crossover culinary delight. 
Remembering the Sweetness of Autumn
The pumpkin flavor, familiar to our Thanksgiving pies, provides the star ingredient in this dish, lending a healthy dose of fiber, vitamin A, and beta-carotene. Paired perfectly with the sharpness of Parmesan, pumpkin shines forth with a rich and hearty depth that truly makes this dish shine.
Additionally, pureed pumpkin is a versatile ingredient that often features in both sweet and savory dishes in Southern cuisine – such as pumpkin pies and stews – which makes these ravioli a familiar yet exciting new addition to your meal routine.
Accents of Italian Tradition
What sets our Pumpkin Ravioli with Sage Butter Sauce apart, is the delicate balance it strikes with its Sage Butter Sauce. An elegant nod to Italian cuisine, it enhances our pumpkin ravioli with hints of garlic and sage – the glorious herb adored for its unique flavor and packed with health benefits such as loaded antioxidants and anti-inflammatory properties.
Be warned though, it’s truly hard to stop at just one ravioli. Even as a seasoned food writer, I find myself craving for more!
With our wonton wrappers acting as the ideal substitute for traditional pasta dough, it’s a fuss-free and straightforward recipe that is sure to put a smile on your face.
Perfect as a Standalone or a Complement
This dish is splendid on its own, but it shines even brighter when paired with a crisp, green salad or a hearty soup – perfect for a chilly fall evening. For a traditional Italian experience, this pasta pairs beautifully with dishes like Ribollita, a rustic Tuscan soup, or a simple Insalata Mista.
So there you have it, darlings – a chilly evening, a cozy blanket, a good movie, and our scrumptious Pumpkin Ravioli with Sage Butter Sauce – sounds like the recipe for a perfect fall night in my book! Happy cooking!
What You’ll Need
- 2 cups of canned pumpkin puree
- 1/4 cup of freshly grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground pepper
- 2 large cloves of garlic, finely minced
- 48 wonton wrappers
- 1 large egg, lightly beaten
- 1/2 cup of unsalted butter
- 2 tablespoons of chopped fresh sage
- 1/2 cup of toasted hazelnuts, roughly chopped
- Additional grated Parmesan, for serving
Method
Step One
Combine the canned pumpkin puree, freshly grated Parmesan cheese, salt, freshly ground pepper, and finely minced garlic in a bowl.
Step Two
Lay out the wonton wrappers on a clean surface. Scoop one teaspoon of the pumpkin mixture onto the center of each wonton wrapper. Brush the edges of the wrappers with the lightly beaten egg.
Step Three
Fold the wonton wrappers over the pumpkin filling to form a triangle, making sure to seal the edges tightly. Repeat this process with the remaining wonton wrappers and pumpkin filling.
Step Four
Bring a large pot of salted water to a boil. Add the ravioli to the boiling water and cook for 3-4 minutes, until they float to the top. Drain the ravioli and set them aside.
Step Five
To make the sage butter sauce, melt the unsalted butter in a large pan over medium heat. Add the chopped fresh sage and cook until the butter starts to brown. Remove from heat.
Step Six
Add the cooked ravioli to the pan with the sage butter sauce, tossing gently to coat. Sprinkle in the roughly chopped toasted hazelnuts.
Step Seven
Serve the Pumpkin Ravioli with Sage Butter Sauce warm, topped with additional grated Parmesan.
