Pumpkin Wonton Ravioli with Brown Butter and Sage Sauce

Pumpkin Wonton Ravioli with Brown Butter and Sage Sauce
Servings: 4 Prep 35 mins Total Time 50 mins


  • 1 cup canned pumpkin puree
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Salt and freshly ground black pepper, to taste
  • 32 wonton wrappers
  • 4 tablespoons unsalted butter
  • 8 fresh sage leaves
  • 1/2 lemon, juiced (1 1/2 Tbs.)

Make It

1. In a small bowl, combine pumpkin puree, 1/4 cup Parmesan, salt, and pepper.

2. Lay 8 of the wonton wrappers on a clean work surface, and spoon 1 Tbs. filling into the center of each wrapper.

3. Use your finger to moisten the edges of each wrapper with water and lay a second wrapper over the filling; use a fork to crimp the edges and seal. Repeat with the remaining filling and wrappers. Cook ravioli in a large saucepan of salted simmering water, working in batches if necessary, about 5 minutes per batch. Drain and set aside.

4. Meanwhile, melt the butter in a large skillet. Cook over medium heat until the butter begins to brown, 3 to 4 minutes. Remove from the heat and add the sage leaves and lemon juice. Place 4 ravioli in each plate and drizzle with the butter-sage sauce and sprinkle with the remaining cup Parmesan cheese.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 353, Fat, total (g): 15, chol. (mg): 45, sat. fat (g): 9, carb. (g): 44, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): 1, fiber (g): 3, sugar (g): 2, pro. (g): 10, vit. A (IU): 10075, vit. C (mg): 6, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 66, Cobalamin (Vit. B12) (µg): , sodium (mg): 697, Potassium (mg): 213, calcium (mg): 137, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.