Indulge in rich, comforting flavors with this homemade pumpkin ravioli recipe. Though it can be enjoyed any time of year, this dish encapsulates the warmth of the autumn season, combining delicate pillows of pasta stuffed with a velvety pumpkin and cheese filling.
The star of the show is the brown butter sauce, which adds a nutty, caramelized depth to every bite, complementing the sweet notes of the pumpkin. Topped with chopped walnuts and Parmesan cheese, this recipe is both impressive and surprisingly simple to make.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the pumpkin ravioli:
- 1 package of square wonton wrappers (usually about 12–16 wrappers)
- 1 cup canned pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the brown butter sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup chopped walnuts
- Grated Parmesan cheese, for garnish
Instructions
- In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, grated Parmesan cheese, ground nutmeg, salt, and pepper. Mix until you have a smooth, well-incorporated filling.
- Lay out your wonton wrappers on a clean, flat surface. Place a small spoonful (about 1-2 teaspoons) of the pumpkin filling in the center of each wrapper.
- Moisten the edges of the wrappers with a little water, then fold them in half diagonally to create a triangle. Press the edges to seal, ensuring there are no air pockets.
- If desired, use a fork to crimp the edges of each ravioli for a decorative touch.
- Bring a pot of water to a boil and cook the ravioli for 2-3 minutes, or until they float to the surface. Drain them gently.
- In a large skillet, melt the unsalted butter over medium heat. Allow it to cook until it turns a rich, golden brown color, typically 3-4 minutes. Be sure to watch it closely as it can go from browned to burnt quickly.
- Add the drained ravioli to the skillet with the brown butter sauce. Gently toss them to coat evenly.
- Serve the pumpkin ravioli hot, garnished with the chopped walnuts and a generous sprinkling of grated Parmesan cheese.
Notes
Be careful not to overfill the ravioli, as this can lead to them bursting while cooking. For extra crunch, lightly toast the chopped walnuts in a dry skillet for a couple of minutes before adding them to the dish. A simple side salad with a balsamic vinaigrette pairs wonderfully with this dish, offering a fresh contrast to the rich flavors. Enjoy your meal!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 490mg
- Fat: 28g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
