Thanksgiving is right around the corner, and I couldn’t be more excited dust off this savory, seasonal recipe! Made with pure pumpkin, this homemade ravioli dish is best served by a fire with a buttery Chardonnay. Enjoy this fall-inspired meal and embrace every bit of being basic this holiday season.
Full disclosure, my particular recipe was influenced by many wonderful people in my life. The original recipe was given to me by my talented chef mother, Tammy Brawley. She is a fantastic chef, caterer and cooking instructor. Check out her business, The Green Kitchen, and be sure to follow her on Facebook and Instagram! I am so thankful for you, Momma Bear!
Secondly, I have to give credit to Kim Usry, farmer’s market manager extraordinaire. She provided me with the fresh sage – grown in her own backyard! Fresh ingredients make a HUGE difference, so thank you Kim!
Lastly, my father, Gary “G-Fray” Fralin, is to credit for the optional touch of lemon. It adds a nice zest to the dish and pairs nicely with the white wine. Thank you Daddio, and thanks for always reading my blog posts!
Pumpkin Ravioli with Sage Brown Butter
[for FOUR to SIX servings]
- 15-16 ounce can pure pumpkin
- ¼ cup ricotta cheese
- 1/3 cup grated Parmesan
- 2 T bacon bits (optional … but who skips bacon)
- 1 t fresh lime juice
- 1 egg yolk, white reserved
- 1 ½ t balsamic vinegar
- ½ t ground nutmeg
- Salt and pepper
- 24-48 wonton wrappers
- 1 stick unsalted butter
- Fresh sage, minced
- 1 t fresh lemon juice (optional)
- A dash of red pepper flakes (optional)
- Either by hand or in a food processor, mix together until smooth, the pumpkin, cheeses, bacon, lime juice, egg yolk, balsamic vinegar, nutmeg, salt and pepper.
- Line large baking sheet with plastic wrap. Place wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with reserved egg white. Place 1 tablespoon of the pumpkin filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Over medium heat, melt the butter and cook 2-3 minutes with the sage until it begins to brown. Turn off the heat, season with salt and reserve.
- Working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spooning sauce over ravioli to coat thoroughly. Transfer to serving plate and drizzle with sage brown butter on top.
- If desired, serve with grated Parmesan cheese, a squeeze of lemon and a dash of red pepper flakes.
- This is not exactly a quick recipe. Making homemade ravioli is tedious work!
- The original recipe actually calls for mascarpone, instead of ricotta. Stick with a soft cheese and you’ll do fine.
- Of course, I made a quick salad as well. I’m talking arugula, apples, sweet onion and walnuts with cider vinaigrette. Yummmmmyyyy…
- More importantly … the wine pairing! I went with the Cupcake Chardonnay. I wanted something buttery and bold, and this Cali chard nailed it. Its vanilla and caramel notes complement the pumpkin flavor well. It was simply decadent!