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., August 2022


Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin

Recipe Summary

40 mins
40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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. 

  • 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.  

  • 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.

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

  • 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.  

  • 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

5 ravioli, 2 Tbsp. sauce, 1 Tbsp. hazelnuts & 3 sage leaves
431 calories; protein 7g; carbohydrates 33g; dietary fiber 4g; sugars 4g; fat 31g; saturated fat 11g; mono fat 16g; poly fat 2g; trans fatty acid 1g; cholesterol 65mg; vitamin a iu 10057IU; vitamin b3 niacin 3mg; vitamin c 6mg; vitamin d iu 5IU; vitamin e iu 5IU; folate 78mg; vitamin k 13mg; sodium 463mg; calcium 74mg; iron 3mg; magnesium 42mg; phosphorus 104mg; potassium 281mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 4mg; selenium 14mcg.