Description

Craving a cozy, fall-inspired dish that feels gourmet but is simple to make? Pumpkin Wonton Ravioli combines creamy pumpkin filling with crispy wonton wrappers, topped with browned butter, sage, and toasted pine nuts for an elegant meal

Ingredients

Scale

Pumpkin Wonton Ravioli uses vibrant, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

1 stick unsalted butter (8 tablespoons): For sautéing and browned butter sauce.
2 cloves garlic, minced: Adds savory depth to the filling.
1 15-ounce can pumpkin puree: Creamy, autumnal base for the filling.
Kosher salt: Seasons to taste.
¼ teaspoon chili powder: Adds subtle warmth to the filling.
¼ cup pine nuts: Provides crunchy, nutty topping.
1 large egg: Creates egg wash for sealing ravioli.
48 wonton wrappers: Forms the ravioli shells.
1 ½ cups shaved parmesan cheese: Adds sharp, salty flavor.
6 sage leaves, rolled and very thinly sliced: Brings earthy, aromatic garnish.
Freshly ground pepper: Adds a touch of spice.

Why These Ingredients Matter

Wonton Wrappers: A time-saving alternative to homemade pasta dough, creating tender ravioli.
Pumpkin Puree: Provides a creamy, seasonal filling with subtle sweetness.
Browned Butter and Sage: Add rich, nutty, and aromatic notes to elevate the dish.
Pine Nuts and Parmesan: Offer texture and sharp, savory contrast.

Substitutions and Variations

Butter: Swap with olive oil or vegan butter for dairy-free (note flavor change for browned butter).
Garlic: Use ½ teaspoon garlic powder.
Pumpkin Puree: Replace with butternut squash puree or sweet potato puree.
Chili Powder: Swap with smoked paprika or a pinch of cayenne.
Pine Nuts: Substitute with toasted almonds, walnuts, or pepitas.
Egg: Omit egg wash and use water to seal wrappers (less secure seal).
Wonton Wrappers: Use fresh pasta sheets cut into squares if preferred.
Parmesan: Swap with pecorino, Romano, or nutritional yeast for vegan.
Sage: Replace with fresh thyme, rosemary, or basil.
Gluten-Free: Use gluten-free wonton wrappers or pasta sheets; confirm pumpkin puree is gluten-free.
Flavor Variations:
- Spicy Pumpkin Ravioli: Add ¼ teaspoon red pepper flakes to the filling.
- Cheesy Pumpkin Ravioli: Mix ¼ cup ricotta into the pumpkin filling.
- Vegetarian Ravioli: Naturally vegetarian; enhance with ½ cup sautéed mushrooms in the filling.
- Sweet-Savory Ravioli: Add 1 teaspoon brown sugar to the filling.
- Herb-Infused Butter: Add 1 teaspoon chopped rosemary to the browned butter.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 stick butter, 2 cloves garlic, 15-ounce can pumpkin puree, kosher salt, ¼ teaspoon chili powder, ¼ cup pine nuts, 1 egg, 48 wonton wrappers, 1 ½ cups shaved parmesan, 6 sage leaves, pepper.
Mince garlic; roll and thinly slice sage; shave parmesan; beat egg with 1 tablespoon cold water for egg wash.

Tip: Prep ingredients in advance for smooth assembly; keep wonton wrappers covered to prevent drying.

Step 2: Make Pumpkin Filling

Melt 2 tablespoons butter in a large skillet over medium heat.
Add 2 minced garlic cloves; cook for 2 minutes, stirring, without browning.
Add 15-ounce can pumpkin puree, ½ teaspoon salt, and ¼ teaspoon chili powder.
Cook, stirring occasionally, until warmed and excess liquid reduces, about 3-4 minutes.
Remove from heat; let cool slightly.

Tip: Stir frequently to prevent sticking; cool filling to make it easier to handle.

Step 3: Toast Pine Nuts

In a small skillet over medium-low heat, toast ¼ cup pine nuts, tossing occasionally, until golden, about 3-4 minutes.
Remove to a plate and set aside.

Tip: Watch pine nuts closely to avoid burning; they toast quickly.

Step 4: Make Browned Butter

In the same small skillet, melt remaining 6 tablespoons butter over medium-high heat.
Cook until butter bubbles and foam turns golden brown, about 1-2 minutes.
Remove from heat immediately and set aside.

Tip: Swirl pan while browning; remove from heat as soon as foam is golden to avoid burning.

Step 5: Assemble Ravioli

Bring a large pot of salted water to a boil.
Lay out 6-8 wonton wrappers at a time on a clean surface.
Spoon 2 teaspoons pumpkin filling into the center of each wrapper.
Dip a finger in the egg wash (1 egg beaten with 1 tablespoon water); “paint” around the filling on each wrapper.
Place a second wrapper on top, aligning edges; press gently to seal, pushing out air bubbles.
Trim edges with a knife or square cutter for neatness; set aside and repeat with remaining wrappers.

Tip: Work in small batches to prevent wrappers from drying; press firmly to seal and avoid leaks during boiling.