Pumpkin Wonton Ravioli W Sage Butter Cream
Elevate your fall dining experience with this stunning Pumpkin Wonton Ravioli with Sage Butter Cream. This elegant dish combines the creamy sweetness of spiced pumpkin and ricotta filling with the convenience of delicate wonton wrappers for a quick homemade ravioli. Tossed in a luxurious sage-infused brown butter cream sauce, each bite bursts with comforting autumn flavors enhanced by the warm aromas of nutmeg and freshly grated Parmesan. Perfect for an indulgent dinner or a show-stopping appetizer, this recipe comes together in just 40 minutes and serves four. Whether you're hosting a festive gathering or savoring a quiet night in, this seasonal delight strikes the perfect balance of simplicity and sophistication.
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Recipe Information
Ingredients
- 24 pieces Wonton wrappers
- 1 cup Pumpkin puree
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Fresh sage leaves, chopped
- 1 large Egg
- 2 tablespoons Water
- 1 teaspoon Olive oil
Instructions
In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix well until smooth. This will be the filling for the ravioli.
In a small bowl, whisk together the egg and water to create an egg wash.
Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the pumpkin filling in the center of each wonton wrapper.
Brush the edges of each wonton wrapper lightly with the egg wash. Fold the wrappers diagonally to form a triangle, pressing the edges firmly to seal. Be sure to remove any air bubbles around the filling.
Bring a large pot of salted water to a gentle boil. Add a teaspoon of olive oil to prevent the ravioli from sticking together.
Carefully drop the ravioli into the boiling water in small batches. Cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside on a plate.
In a large skillet, melt the butter over medium heat. Add the chopped sage leaves and cook until the butter begins to brown and the sage becomes crisp, about 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for another 2 minutes, stirring constantly, until the sauce thickens slightly.
Gently add the cooked ravioli to the skillet, tossing them in the sage butter cream sauce to coat evenly.
Serve the Pumpkin Wonton Ravioli warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.9 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 937 mg | 72% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
