Nothing says Fall, like pumpkin. Why not treat yourself to some savory Pumpkin Ravioli, drizzled with browned butter. Yummy! Remember to Like, Comment & Share.
Pumpkin Ravioli – Delicious Fall Flavor!
Fall brings a nip of chill to the air, the splendor of colorful foliage, and the ever popular flavor of the season – Pumpkin Spice! While this spice blend can be found in countless items, it takes on a distinctively different note in this recipe for Pumpkin Ravioli.
I have always been a big fan of squash of all kind, including pumpkin. But when it’s served in a main course or side dish, I prefer savory flavors vs. sweet. No brown sugar/marshmallow squash for this girl! That’s why this recipe, which seasons the pumpkin filling with garlic & chili powder, caught my eye. It also uses wonton wrappers as the pasta for the ravioli, which makes the dish much easier to prepare.
What really makes this dish sublime, are the flavors which embellish the ravioli. The browned butter, with it’s nutty taste, is simply delicious. It may sound exotic, but is very easy to make. In addition to the drizzle of browned butter, the ravioli are topped with toasted pine nuts, thinly sliced sage leaves and Parmesan. I actually forgot to add the Parmesan and thought the dish was perfect as prepared. I did add Parmesan as an optional topping if you would like to include it however.
Another “foodie option” you can try, is to make fried sage leaves, vs. using the thinly sliced fresh sage. I had planned to go this route, but was busy making the Brussels sprout side dish, so I decided to skip it. Fried sage leave are delicious though, so give them a try if you have the time. If you go with the fresh sage, remember that a little bit goes a long way (because sage is a strong herb.)
If you are interested in another a dish which embraces Fall flavors, give the Shaved Brussels Sprouts with Bacon a try. I had been mulling over the idea of sauteing shaved Brussels Sprouts (which can be found in the produce aisle of larger grocery stores) in bacon drippings and adding a splash of vinegar and crumbled bacon. All I had to do was search the internet for that combination and voila – multiple recipe options! I omitted the almonds from this recipe because I was already using pine nuts for the ravioli. But I would include them if making this as a side dish for another main course. Very tasty!
2 tbsp. butter
2 cloves minced garlic
1 can (15 oz.) pumpkin puree
1/4 tsp. kosher salt (or more, to taste)
1/4 tsp. chili powder (or more, to taste)
36 wonton wrappers
1 egg, beaten with 1 tbsp. water
Melt 2 tbsp. butter over medium heat. Add the garlic and cook for a couple of minutes to release the flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for a few minutes, stirring constantly. Taste and decide whether to add more salt and/or chili powder. Remove from heat and let cool slightly.
To assemble the ravioli: start by lining a 13 x 9 baking sheet with plastic wrap. Lay out 3 wrappers on a work surface and place 1 1/2 tsp. of filling into the center and spread into a small circle the size of a quarter. Using your finger, smear the beaten egg/water mixture onto the surface of the wrapper surrounding the filling. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Be sure the ravioli is sealed well from the edge of the filling to the outer edge of the wrapper. As an optional step (which I did) trim the raviolis about 1/2" with a pizza cutter. This reduces the excess wrapper (be sure to leave enough space around the filling to ensure the ravioli remains sealed.) Repeat with rest of the wrappers, putting out 3 at a time. Place raviolis on lined baking sheet and cover with another sheet of plastic wrap to keep fresh. You can prepare the raviolis up to 60 minutes prior to boiling them. Store at room temp.
In a small skillet brown the butter by melting it over medium high heat, then letting it cook and bubble for a few additional minutes until the foam is golden brown. Remove from heat and set aside.
Bring a pot of water to boil. 3 at a time, drop the ravioli into the water and cook for 2 minutes. Remove with a slotted spoon, draining well and place on a large plate or platter in a single layer. Cover with loose foil to keep warm. Continue to cook raviolis in batches of 3.
To serve, spoon a little browned butter onto each diner plate and smear it around. Place 3 raviolis on each plate and spoon a little more browned butter on top. Sprinkle with toasted pine nuts, a few grinds of black pepper and a few thin slices of sage. If desired, top with Parmesan. Enjoy!
Make ahead option
You can optionally freeze the uncooked raviolis in a single layer on a baking sheet and the store them frozen in a zip lock bag for future use. When boiling, cook for 4-5 minutes. Hint - test 1 ravioli to determine cooking time, based on your preference.
Adapted from The Pioneer Women Pumpkin Ravioli recipe