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Pumpkin Ravioli With Garlic Brown Butter

Pumpkin ravioli with garlic brown butter features golden pillow-shaped ravioli filled with a pumpkin-ricotta mixture, then tossed until glossy in nutty brown butter. Finished with crispy sage leaves, toasted pine nuts, and a generous parmesan shower for a restaurant-style texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin filling (or use store-bought pumpkin ravioli)
  • 1 cup pumpkin puree Blot dry before mixing so the filling sets without leaking.
  • 0.5 cup ricotta
  • 0.25 cup parmesan
  • 0.25 tsp nutmeg
  • 0.25 tsp cinnamon
  • salt Add to taste.
  • white pepper Add to taste.
  • 32 wonton wrappers Use for the quick homemade version.
Garlic brown butter
  • 0.5 cup unsalted butter
  • 4 garlic Slice thin.
  • 12 fresh sage leaves
  • 2 tbsp toasted pine nuts
  • parmesan For serving.

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Make pumpkin ravioli
  1. Mix the pumpkin filling by combining pumpkin puree, ricotta, parmesan, nutmeg, cinnamon, salt, and white pepper until smooth and cohesive.
  2. Place about 1 teaspoon filling in the center of each wonton wrapper (keep wrappers covered so they don’t dry out).
  3. Moisten the edges of each wrapper and press to seal, forming a tight, pillow-shaped ravioli.
  4. Arrange filled ravioli on a sheet pan in a single layer as you work to prevent sticking.
Cook ravioli
  1. Bring a pot of well-salted water to a rolling boil, then add ravioli and cook 3-4 minutes until they float.
  2. Drain the ravioli and immediately transfer them to a warm plate or bowl so they don’t overcook.
Brown butter and finish
  1. Melt unsalted butter in a large skillet over medium heat until it turns golden and smells nutty.
  2. Add sliced garlic and fry 1-2 minutes until fragrant and lightly golden.
  3. Add sage leaves and fry until crisp, then remove from the heat to keep them from burning.
  4. Toss the drained ravioli in the brown butter until coated and glossy.
  5. Scatter toasted pine nuts over the ravioli and serve with generous parmesan.

Notes

For best sealing, keep wonton wrappers slightly moist at the edges only—if they’re wet overall, they may burst while boiling. Refrigerate cooked ravioli in an airtight container up to 2 days; reheat gently in a skillet with a splash of water or a little extra butter. Freezing: yes—freeze uncooked sealed ravioli on a sheet pan until solid, then bag; cook straight from frozen with an extra 1-2 minutes. Dietary swap: substitute lactose-free ricotta and lactose-free parmesan for a similar texture without lactose.