Pumpkin Ravioli Recipe Made Simple With Wonton Wrappers

Homemade pumpkin ravioli is a delicious, creative way to use up leftover pumpkin pie. I love it with a brown butter sauce and sage. Easy to make with help from Wonton wrappers in place home homemade pasta sheets.

If you are a fan of pumpkin you are going to want to try my recipes for Easy Pumpkin Hummus and Sriracha Roasted Pumpkin Seeds. Pumpkin ravioli is great to go along your juicy roasted Thanksgiving turkey or you might want to try a sous vide turkey breast this year!  And don’t forget to use any leftover turkey to make my amazing Thanksgiving poutine.

Pumpkin Ravioli With Brown Butter Sauce And Sage

In my house the one pie that everyone brings and no one eats is pumpkin pie. I don’t have anything against pumpkin pie. Truly, I don’t. But what I love is using the leftover pumpkin pie in this delicious pumpkin ravioli recipe. Plus if you pour brown butter and sage on any pasta, you are going to be fighting me for seconds.

What do you need to make pumpkin ravioli?

• wonton wrappers
• leftover pumpkin pie filling
• water
• sage
• butter

How to make pumpkin ravioli with wonton wrappers

Instead of making fresh pasta (although you are welcome to) I take a little help from store bought wonton wrappers to make pumpkin raviolis.

1. Slice wonton wrappers in half, lengthwise.
2. Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli.
3. Place the pumpkin pie filling centered on the upper half of the wonton wrapper.
4. To seal the ravioli, run a small boarder of water around the edge of the ravioli.
5. Fold the wonton wrapper over the pumpkin pie filling. Be sure to remove all the air, or as much as possible, from around the filling as you seal the ravioli. If you have a large air pocket you have a higher chance of the ravioli bursting open as they cook.

How to cook pumpkin ravioli:

1. Drop the ravioli into a pot of boiling water for 2 minutes.
2. While you are waiting for the water to come to a boil, start your brown butter sauce.

How to make Brown Butter Sauce

1. In a saute pan, heat 4 tablespoons of butter on medium heat and allow to the milk solids in the butter to toast.
2. You have now made a brown butter sauce. It is that easy!

If you would like to add one more layer of flavor to your sauce, add a few leaves of fresh, sliced sage leaves.

How to serve pumpkin ravioli

1. Toss the cooked ravioli with the brown butter sauce
2. add a few leaves of torn sage for another layer of flavor
3. salt and pepper to taste

Garnish with sliced, fresh sage.

Continue to Content

Yield: 16 ravioli

Pumpkin Ravioli With Brown Butter Sauce And Sage

Print

A delicious, creative way to use up leftover pumpkin pie is to make homemade pumpkin ravioli. I love it with a brown butter sauce and sage. Easy to do and take help from Wonton wrappers in place home homemade pasta sheets.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 cup Pumpkin pie filling
• 16 wonton wrappers
• Water
• 1/4 cup butter
• 1/4 cup sage

Instructions

1. Slice wonton wrappers in half, length wise.
2. Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli.
3. Place the pumpkin pie filling centered on the upper half of the wonton wrapper.
4. To seal the ravioli, run a small boarder of water around the edge of the ravioli.
5. Fold the wonton wrapper over the pumpkin pie filling. Be sure to remove all the air, or as much as possible, from around the filling as you seal the raviolis. If you have a large air pocket you have a higher chance of the ravioli busting open as they cook.
6. Drop them into a pot of boiling water for 2 minutes. While you are waiting for the water to come to a boil, start your brown butter sauce.

How to make Brown Butter Sauce

1. In a saute pan, heat 4 tablespoons of butter on medium heat and allow to the milk solids in the butter to toast.
2. You have now made a brown butter sauce. It is that easy!
3. If you would like to add one more layer of flavor to your sauce, add a few leaves of fresh, sliced sage leaves.

Nutrition Information:

Yield:

2

Serving Size:

8
Amount Per Serving:Calories: 543Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 835mgCarbohydrates: 75gFiber: 14gSugar: 0gProtein: 8g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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This post originally published Nov 10, 2016.

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.