Pumpkin Ravioli

Pumpkin Ravioli by

Julie May


Shopping List


  • 1 package of Wonton Wrappers (in Produce)


  • 1/2 small can of pumpkin (NOT pumpkin pie mix)
  • 4 oz light cream cheese
  • Salt and pepper
  • 6 leaves of fresh sage, chopped small
  • 1/4 cup fresh grated Parmigiano Reggiano

Brown butter sauce with crispy sage leaves

  • Half stick of butter
  • Fresh sage leaves
  • Chopped walnuts, lightly toasted
  • Optional - Parmigiano Reggiano for topping



Set oven to 375 & toast walnuts for 8 min.


  1. In a mixing bowl, combine the following:
  2. 1/2 small can of pumpkin (NOT pumpkin pie mix)
  3. 4 oz light cream cheese
  4. Salt and pepper
  5. 6 leaves of fresh sage, chopped small
  6. 1/4 cup fresh grated Parmigiano reggiano


  1. Place one Wonton Wrapper flat on a cutting board
  2. Place 1 tbsp of filling in the center of the wrapper
  3. Dip your finger in water and wet the edges of the wrapper that will be placed on top
  4. Press the top wrapper down on the bottom wrapper,covering the filling; press down around the edges (make sure that you remove all the air bubbles)
  5. Use paring knife, biscuit cutter, or crimping wheel to cut around the edges (this is mostly for a pretty presentation, you can cook the wrappers without cutting off the edges)
  6. Repeat this process for as many ravioli as you care to make
  7. Place the ravioli in boiling water, stirring gently periodically so that they don’t stick together
  8. When the ravioli float to the surface (2-3 minutes), carefully remove with a slotted spoon

Brown Butter Sauce with Crispy Sage Leaves

  1. Place a half stick of butter in a sauté pan over medium-high heat and allow it to melt in place
  2. Once the butter is melted, carefully swirl it around
  3. Add the sage leaves reducing the heat to medium; cook for 1-2 minutes, turning halfway through (remove the sage leaves and drain on a paper towel)
  4. Pour Brown Butter Sauce over ravioli, place sage leaves and walnuts on top - serve immediately