Pumpkin Ravioli with Butter and Sage Sauce

(from castro15’s recipe box)

Categories: Pasta


  • 3/4 cup fresh ricotta
  • 2/3 cup filling from leftover pumpkin pie
  • 2/3 cup grated Parmesan
  • 2 large eggs
  • 48 square wonton wrappers
  • 1 stick butter
  • 8 fresh sage leaves


  1. In a bowl, mix ricotta, pie filling, 1/3 cup Parmesan, 1 egg and 1 tsp salt. Divide filling among 24 wonton wrappers. Beat remaining egg; brush on edges of wrappers. Top with remaining wrappers; press edges to seal ravioli. Bring pot of water to boil; salt water. Working in 2 batches, cook ravioli for 2 minutes. Drain ravioli; transfer to large bowl. In large skillet, melt butter over medium heat. Add sage. Cook until butter browns and sage is crispy, about 4 minutes. Pour over ravioli; season with pepper. Sprinkle with remaining 1/3 cup Parmesan.

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