Savory pumpkin filled ravioli with hints of garlic and chili powder, drizzled with sage-browned butter and topped with toasted pine nuts.
Prep Time45 minutesmins
Cook Time15 minutesmins
Course: Side Dish
Keyword: brown butter, pasta, pumkin, ravioli
Servings: 6
Author: Adapted from The Pioneer Women Pumpkin Ravioli recipe
Ingredients
Ravioli
2tbsp.butter
2clovesminced garlic
1can15 oz. pumpkin puree
1/4tsp.kosher saltor more, to taste
1/4tsp.chili powderor more, to taste
36wonton wrappers
1eggbeaten with 1 tbsp. water
Browned Butter & Garnishes
1/4c.toasted pine nuts
1stick butter
fresh sagethinly sliced
freshly ground black pepperto taste
Parmesan - shreddedgrated or shaved (optional)
Instructions
Making Ravioli
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.
Browned Butter
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.
Cooking Ravioli
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.
Serving Ravioli
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.