Pumpkin Ravioli

This pumpkin ravioli with brown butter sauce is a great way to elevate canned pumpkin. Wonton wrappers make the perfect envelope for the lightly flavored filling. Nutty brown butter and crispy sage add richness to this classic fall pasta dish.

Pumpkin Ravioli
Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:
40 mins
Total Time:
40 mins
Nutrition Profile:


  • 3 tablespoons extra-virgin olive oil, divided

  • 12 large fresh sage leaves plus 1 tablespoon chopped, divided

  • 1 cup unseasoned pumpkin puree

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon coarsely ground pepper, divided, plus more for garnish

  • ¼ teaspoon plus 1 pinch salt, divided

  • 1 large egg

  • 1 tablespoon water

  • 20 (3 1/2-inch square) wonton wrappers

  • 3 medium yellow onion, chopped

  • 5 tablespoons unsalted butter

  • 3 medium cloves garlic, minced

  • 4 tablespoons chopped hazelnuts, toasted


  1. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add whole sage leaves in a single layer and cook, undisturbed, until bright green and crispy, 30 to 40 seconds. Remove with tongs or a slotted spoon to a paper-towel-lined plate. Set aside.

  2. Add pumpkin, nutmeg and 1/4 teaspoon each pepper and salt to the pan; cook over medium-low heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes.

  3. Meanwhile, whisk egg and water together in a small bowl. Lay wonton wrappers on a clean work surface or cutting board. Place about 1 rounded teaspoon pumpkin filling in the center of each wrapper. Brush egg wash on the edges of the wrapper with your finger or a pastry brush. Fold 1 corner over the filling to meet the opposite corner, pressing the edges together and making sure to press out pockets of air. Cover the ravioli with a damp kitchen towel or paper towel and set aside.

  4. Bring a large saucepan of water to a boil over high heat.

  5. Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low and add butter. Cook, stirring and swirling the pan often, until the solids at the bottom of the pan begin to toast, the foam subsides and the onion is golden, 6 to 10 minutes. Add garlic, chopped sage and the remaining 1/4 teaspoon pepper and pinch of salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and cover to keep warm.

  6. Working in batches, add 5 ravioli to the boiling water; cook, undisturbed, until they float to the top, about 2 minutes. Remove with a slotted spoon and divide among 4 bowls. When all the ravioli are cooked, spoon warm brown butter sauce over each serving and sprinkle with hazelnuts and the reserved sage leaves. Garnish with additional pepper, if desired.

Nutrition Facts (per serving)

431 Calories
31g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 5 ravioli, 2 Tbsp. sauce, 1 Tbsp. hazelnuts & 3 sage leaves
Calories 431
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 7g 14%
Total Fat 31g 40%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Vitamin A 10057IU 201%
Vitamin C 6mg 7%
Vitamin D 5IU 1%
Vitamin E 3mg 22%
Folate 78mcg 20%
Vitamin K 13mcg 11%
Sodium 463mg 20%
Calcium 74mg 6%
Iron 3mg 17%
Magnesium 42mg 10%
Potassium 281mg 6%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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