Pumpkin Wonton Ravioli with Crispy Sage and Brown Butter
Wonton wrappers are the ultimate weeknight shortcut for homemade ravioli, letting you skip the pasta machine entirely. We cook down canned pumpkin with shallots, nutmeg, and a pinch of cayenne to concentrate its earthy sweetness, then finish the dish with a nutty brown butter sauce and whole crispy fried sage leaves for a restaurant-quality garnish.
- Total Time50 minutes
- Yield24 ravioli (serves 4) 1x
Ingredients
Scale
Filling & Ravioli
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1 large clove garlic, minced
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon kosher salt, plus more for boiling the pasta
- 1 large egg
- 48 square wonton wrappers
- Cornstarch, as needed for dusting
Brown Butter Sauce & Garnish
- 1/3 cup pine nuts
- 5 tablespoons unsalted butter
- 12 to 15 fresh sage leaves
- 1/2 cup shaved Parmesan cheese
- Freshly ground black pepper
Instructions
- Toast the pine nuts: Place a large skillet over medium-low heat. Add the pine nuts and toast, tossing frequently, until fragrant and golden brown, about 3 to 4 minutes. Transfer to a small plate and wipe out the skillet.
- Cook the filling: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic, nutmeg, and cayenne, cooking for 30 seconds until fragrant. Fold in the pumpkin puree and 1/2 teaspoon of kosher salt. Cook, stirring frequently, for 5 to 7 minutes. (This crucial step evaporates excess moisture and intensifies the squash flavor.) Remove from heat and let cool slightly.
- Brown the butter and crisp the sage: While the filling cools, melt the remaining 5 tablespoons of butter in a small saucepan or skillet over medium heat. Once bubbling, drop in the fresh sage leaves. Fry for about 1 minute until the leaves are crisp. Immediately use a fork to carefully transfer the crispy sage to a paper towel. Continue cooking the butter for another 1 to 2 minutes, swirling the pan frequently, until it develops a nutty aroma and golden-brown flecks. Remove from the heat and leave the brown butter in the pan.
- Assemble the ravioli: In a small bowl, beat the egg with 1 tablespoon of cold water to create an egg wash. Lay 8 wonton wrappers on a clean work surface (keep the remaining wrappers covered with a damp paper towel so they don’t dry out). Place 2 level teaspoons of the cooled pumpkin filling in the center of each wrapper. Dip a finger into the egg wash and lightly trace the outer edges of the wrapper. Place a second wrapper on top, gently pressing the air out around the filling before sealing the edges. Crimp the edges tightly with the tines of a fork. Repeat with the remaining wrappers and filling.
- Boil the ravioli: Bring a large pot of generously salted water to a gentle boil (a rolling boil can tear the delicate wrappers). Drop the ravioli in batches of 6 to 8. Cook for 1 1/2 to 2 minutes, or until the wrappers are translucent and tender. Remove gently with a slotted spoon or spider and divide among serving plates.
- Serve: Re-warm the brown butter for a few seconds if it has cooled, then spoon it generously over the plated ravioli. Top with the toasted pine nuts, shaved Parmesan, crispy sage leaves, and a few grinds of black pepper.
Notes
- Why it works: Wonton wrappers are thinner and carry more moisture than traditional pasta dough. By cooking the pumpkin puree on the stove first, you drive off excess water that would otherwise make the filling runny and cause the ravioli to fall apart while boiling.
- Sealing tip: Pressing out the air bubbles before you seal the edges is vital. Trapped air expands in boiling water and can cause the ravioli to burst open.
- Make-ahead: You can assemble the ravioli up to 2 hours in advance. Place them in a single layer on a parchment-lined baking sheet dusted lightly with cornstarch (to prevent sticking) and cover loosely with plastic wrap in the refrigerator until ready to boil.
Nutrition (per serving — estimates)
Calories: 460 | Total Carbs: 34g (Fiber: 3g, Sugar: 3g) | Fat: 30g (Saturated: 15g) | Protein: 13g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 460
- Sugar: 3g
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 13g