This homemade pumpkin ravioli recipe is a delicious, and 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 dough.
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Pumpkin ravioli is great to go along with 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.
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.
🥫 Ingredients needed:
- wonton wrappers
- leftover pumpkin pie filling
- water
- sage
- butter
Scroll down to the recipe at the bottom for quantities.
🔄 Substitutions
- Pumpkin pie filling - substitute canned pumpkin or pumpkin puree for the ravioli filling. It will be more savory as it does not have the spices and sugar that pie filling has.
- Garnishes - Add toasted pine nuts and grated parmesan cheese. Toast pine nuts just like you would toast pecans.
- Wonton wrappers- use your favorite fresh pasta sheets or ravioli dough
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 ravioli.
- Slice wonton wrappers in half, lengthwise.
- Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli.
- Place the pumpkin pie filling centered on the upper half of the wonton wrapper.
- To seal the ravioli, run a small border of water around the edge of the ravioli.
- 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.
- Drop the ravioli 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 Browned Butter Sauce
- In a skillet over medium heat, heat 4 tablespoons of butter allow to the milk solids in the butter to toast.
- 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.
Serve
- Toss the cooked ravioli with the brown butter sauce
- add a few leaves of torn sage for another layer of flavor
- salt and pepper to taste
Garnish with sliced, fresh sage leaves.
Pumpkin Ravioli With Brown Butter Sauce And Sage
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Ingredients
- 1 cup Pumpkin pie filling
- 16 wonton wrappers
- Water
- ¼ cup butter
- ¼ cup sage
Instructions
- Slice wonton wrappers in half, length wise.
- Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli.
- Place the pumpkin pie filling centered on the upper half of the wonton wrapper.
- To seal the ravioli, run a small boarder of water around the edge of the ravioli.
- 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.
- 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
- In a saute pan, heat 4 tablespoons of butter on medium heat and allow to the milk solids in the butter to toast.
- 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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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This post originally published Nov 10, 2016.
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