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Pumpkin Ravioli with Brown Butter Sage

The first time I tried making pumpkin ravioli, I was so confident. I saw a picture online and thought, “how hard could it be?” I used way too much nutmeg and my filling was basically soup. I ended up with ravioli that burst open in the water, creating a cloudy orange swamp. My husband still calls it “The Great Pumpkin Disaster of 2018.” But I kept at it, and now it’s our favorite fall comfort food.

Recipe Card

Recipe Title	Pumpkin Ravioli with Brown Butter Sage
Servings	4
Prep Time	45 minutes
Cooking Time	15 minutes
Calories	Approx. 420

Ingredients

• 1 package (12 oz) wonton wrappers
• 1 cup canned pumpkin puree (not pie filling!)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (1 stick) unsalted butter
• 8-10 fresh sage leaves
• Extra Parmesan for serving

That “not pie filling” note is there because I made that mistake once. I was in a rush and grabbed the sweetened stuff. The resulting ravioli were… confusingly sweet. It was a real “oops” moment. And for the butter, I’ve learned unsalted is key because the Parmesan is plenty salty already.

Directions

1. Mix the pumpkin, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl until smooth.
2. Lay out a few wonton wrappers on a clean surface.
3. Place a teaspoon of filling in the center of each wrapper.
4. Brush the edges of the wrapper with a little water.
5. Place another wrapper on top and press the edges to seal, pushing out any air pockets.
6. Use a fork to crimp the edges firmly.
7. Bring a large pot of salted water to a gentle boil.
8. While water heats, melt butter in a skillet over medium heat.
9. Cook butter, swirling pan, until it foams and then turns a golden brown and smells nutty.
10. Add sage leaves and cook for about 30 seconds until crisp. Remove from heat.
11. Cook ravioli in batches in the boiling water for 2-3 minutes until they float.
12. Scoop ravioli out with a slotted spoon and add directly to the brown butter sauce.
13. Gently toss to coat and serve immediately with more Parmesan.

The sealing step is where I had my biggest fail. I didn’t press out the air, and when they hit the boiling water, they puffed up like little pillows and then exploded. It was a real ravioli massacre. Now I’m super careful to press from the filling outwards to get all the air out. It makes all the difference.

I love making this for a cozy Friday night in. It feels fancy but it’s really not that hard once you get the hang of it. The biggest mistake people make is rushing the brown butter. If you take it off the heat too soon, you miss that amazing nutty flavor. And if you leave it too long, well, you get black butter. I’ve done both!

This is also one of those easy dinners that looks impressive. I made it for my in-laws once and they thought I was some kind of gourmet chef. Little did they know I was using wonton wrappers because I’m too lazy to make pasta from scratch. It’s a great family favorite that feels special.

As for leftovers, they’re okay but not great. The ravioli can get a bit soggy if you reheat them. My advice is to just make it fresh. It comes together pretty fast once you get your assembly line going. I sometimes make a double batch of the filling and keep it in the fridge for a couple days to make a quick second round.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	38g	25g	14g

I know the butter and cheese make it a bit indulgent, but it’s a treat! I’ve tried to make it lighter by using less butter, but it just isn’t the same. The brown butter sauce is the star. If you’re worried about it, just serve it with a big green salad. That’s what I do to balance it out.

Ingredient Swaps

Ingredient	Substitution
Wonton Wrappers	Egg roll wrappers (cut smaller) or fresh pasta sheets
Ricotta	Mascarpone or goat cheese
Canned Pumpkin	Fresh roasted butternut squash puree
Sage	Fresh thyme or a pinch of dried sage

I’ve tried most of these swaps. The butternut squash is actually a fantastic and maybe even better swap, it’s a bit sweeter. Goat cheese gives a really nice tangy kick. But do not, I repeat, do not use dried sage in the butter sauce if you can help it. It just turns into little bitter flakes. Fresh is the way to go.

Tips

• Don’t overfill the ravioli! A teaspoon is plenty.
• Keep the unused wonton wrappers under a damp towel so they don’t dry out.
• Watch the brown butter like a hawk. It goes from perfect to burnt in seconds.
• Use a slotted spoon to transfer the ravioli from the water to the sauce.

That “don’t overfill” tip is my number one. I got greedy once and thought more filling would be better. I ended up with ravioli that wouldn’t seal properly and then fell apart in the water. It was a mess. Less is more here, I promise.

FAQ

Can I make these ahead of time?

You can assemble them an hour or two ahead and keep them on a floured baking sheet. I wouldn’t do it much longer than that or the wrappers can get soggy and stick. I tried freezing them once and the texture was just off when cooked.

My butter burned! What do I do?

Oh, I’ve been there. It’s the worst smell. Honestly, you just have to start over. There’s no saving burnt butter. Just wipe out the pan, take a deep breath, and try again on slightly lower heat.

Can I use dried herbs instead of fresh sage?

You can, but the flavor is totally different. Fresh sage gets crispy and fragrant in the butter. Dried sage just kind of sits there and can taste a bit dusty. If it’s all you have, use just a tiny pinch.

Why did my ravioli fall apart?

Probably one of two reasons. Either you didn’t seal the edges well enough (make sure you use that water and press hard with the fork) or your water was at a rolling boil. A gentle boil is better, it’s less rough on the delicate pasta.

That’s everything I know about making Pumpkin Ravioli with Brown Butter Sage! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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