A pumpkin ravioli pasta dish with sage-infused brown butter and topped with Parmesan cheese. Serve as an appetizer or pair it with a side salad for a meal any day of the week.
What can I say, last week I was sitting on the beach and swimming in the ocean soaking up the last few days of summer and this week everywhere I look it’s pumpkins and fall festivals galore. How quick the seasons change. No offense to summer, but I am so glad that autumn has finally arrived because it’s my most favorite season of the year. I love everything about it:
- The vivid hues of red, orange and yellow leaves
- Crisp cool mornings and chilly evenings
- The scent of bonfires burning in the air
- Cozy sweaters
- Pumpkin picking
- Corn mazes
I could go on and on.
But let’s not forget the FOOD people! Fall, IMO, is the best food season… caramel apple pie, candied apples, warm soups, turkey dinners and of course pumpkin spice everything! It’s just such a magical time of year.
So to welcome the transition of this lovely fall season, I decided to celebrate with some pumpkin ravioli. Now before you think that sounds a bit complicated, they are not hard to make at all. A can of pumpkin purée and some store bought pasta sheets and the job’s half way done.
Before we get started, here are a few things to keep in mind when making these ravioli.
When buying canned pumpkin, make sure it’s just plain pumpkin purée, and not pumpkin pie filling. That stuff is pre-sweetened and flavored with spices like cinnamon, clove, allspice and ginger. So read the label to make sure you’re buying the right kind of canned pumpkin.
About the pasta sheets, for convenience sake you can use fresh lasagna sheets, wonton wrappers or even egg roll wrappers, which is what I used for this recipe. Use whatever is available at your grocery store.
One other thing to remember, when assembling the ravioli, make sure to seal the edges real good. Otherwise, you’ll end up with exploding ravioli as they cook in the boiling water. For a little help with reinforcement, simply press down along the edges using the tines of a fork to seal them together. Not only does it help seal the edges, it adds a little decorative touch too.
And of course this pasta dish wouldn’t be complete without a drizzle of sage-infused brown butter. Simply bring some unsalted butter to a simmer over medium heat, then reduce the heat to low, toss in a few sage leaves and let it cook a bit until the butter changes color to a light golden brown. You’ll see some brown bits at the bottom of that pan, but leave that behind when drizzling over the ravioli.
When all is said and done, top the pasta with a sprinkle of Parmesan cheese and garnish with a little bit of the cooked sage. To add a little texture, top with a few pine nuts, optional of course. Serve as an appetizer or pair it with a side salad and dinner is served.
Pumpking Ravioli with Sage-Infused Brown Butter
Yield 24 Ravioli
3/4 cup canned pumpkin purée
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus a little for topping
1/8 teaspoon ground nutmeg
1/4 teaspoon ground pepper
1 egg, beaten
6 tablespoon unsalted butter
5-6 sage leaves thinly sliced
12 egg roll wrappers
pine nuts (optional)
1. In a small bowl, combine canned pumpkin purée, ricotta cheese, Parmesan cheese, nutmeg, ground black pepper and some salt to taste.
2. Using one eggroll wrapper, spoon approximately a tablespoon sized dollop of the pumpkin mixture near each corner, about ½ inch from edge and evenly spaced apart from the other dollops. Brush all exposed areas of the wrapper with the egg wash.
3. Carefully place another wrapper on top of the pumpkin filled wrapper. Carefully press down around the spoonfuls of filling, removing any air pockets, to seal into 4 mounds.
4. With a sharp paring knife, crimping wheel or pizza cutter, cut between the mounds to separate into 4 ravioli. Repeat with the rest of the filling until all of the ravioli are assembled.
5. Bring a large pot of salted water to boil.
6. While waiting for the water to boil prepare the sage-infused brown butter. Place the butter in a saucepan over medium heat. Once the butter has melted and begins simmering, reduce the heat to low. Add the sage leaves and continue to let the butter simmer for 1-2 minutes until it turns a light golden brown, but watch it so that it doesn’t get overly browned. Remove from heat and set aside.
Courses Appetizer, Dinner