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Cozy Brown Butter Pumpkin Ravioli: Best Fall Dinner

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This cozy brown butter pumpkin ravioli is the perfect fall dinner, featuring a silky pumpkin filling and a nutty brown butter sage sauce. Made with wonton wrappers for a quick and easy shortcut, it’s a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup ricotta cheese, whole milk preferred
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 package (12 oz) wonton wrappers (square ones)
  • 1 egg, beaten (for sealing)
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 clove garlic, thinly sliced (optional)
  • 1/4 cup toasted walnuts or pecans, roughly chopped
  • Salt and red pepper flakes to taste
  • Extra Parmesan for serving

Instructions

  1. Make the filling: In a medium bowl, combine pumpkin puree, ricotta, Parmesan, egg yolk, salt, pepper, nutmeg, cinnamon, and cayenne. Mix until smooth. Taste and adjust seasoning if needed. Set aside.
  2. Set up your ravioli station: Lay out a few wonton wrappers on a clean surface. Keep the rest covered with a damp paper towel. Have your beaten egg and a pastry brush (or your finger) ready.
  3. Fill the ravioli: Place about 1 heaping teaspoon of filling in the center of each wonton wrapper. Brush the edges with beaten egg. Place another wrapper on top and press firmly around the filling to seal, pushing out any air bubbles. Use a fork to crimp the edges if desired. Place finished ravioli on a parchment-lined baking sheet. Repeat until all filling is used (about 24-28 ravioli).
  4. Boil the ravioli: Bring a large pot of generously salted water to a boil. Add the ravioli in batches (6-8 at a time) and cook for 2-3 minutes, until they float to the top. Use a slotted spoon to transfer them directly to the sauce pan. Reserve about 1/2 cup of pasta water before draining.
  5. Make the brown butter sauce: While the ravioli boil, melt the butter in a large skillet over medium heat. Add the sage leaves. Swirl the pan occasionally until the butter turns golden and then amber, and smells nutty. Add the garlic slices and cook for 30 seconds. Remove from heat.
  6. Combine and serve: Add the cooked ravioli to the skillet with the brown butter sauce. Gently toss to coat. If the sauce seems thick, add a splash of the reserved pasta water. Sprinkle with toasted walnuts, extra Parmesan, and a pinch of red pepper flakes. Serve immediately.

Notes

For the pumpkin, Libby’s is consistently thicker. If your pumpkin puree looks watery, let it drain in a fine-mesh sieve for 10 minutes. Keep wonton wrappers covered with a damp paper towel to prevent drying. Brown butter can go from perfect to burnt in seconds—watch it carefully. If one ravioli bursts, just fish it out and eat it yourself. Leftovers can be stored in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or broth. Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag; cook directly from frozen, adding an extra minute to the boiling time.

Nutrition

Keywords: pumpkin ravioli, brown butter sage sauce, fall dinner, wonton wrapper ravioli, easy ravioli recipe

Find it online: https://flurpchef.com/cozy-brown-butter-pumpkin-ravioli-best-fall-dinner/