Pumpkin Ravioli with Sage Brown Butter
Homemade ravioli doesn’t always require a pasta maker. Wonton wrappers are a quick and easy stand-in for pasta dough and taste great when filled with pureed pumpkin, brown butter, and sage.
Make This Recipe
Ingredients
2 sage sprigs, divided
1/2 cup butter
3 tablespoons extra-virgin olive oil, divided
1 1/4 cups canned pumpkin
3 ounces Parmigiano- Reggiano cheese, grated (about 3/4 cup)
2 tablespoons fresh lemon juice (from 1 lemon)
1/2 teaspoon kosher salt
1 (10-oz.) pkg. wonton wrappers (48 wrappers)
1 large Eggland’s Best egg, lightly beaten
Preparation
- Finely chop leaves from 1 sage sprig to equal about 1 tablespoon. Combine chopped sage and butter in a medium skillet over medium. Cook, swirling occasionally until butter is lightly browned and fragrant, 4 to 5 minutes. Remove half of the butter-sage mixture from skillet; combine with 2 tablespoons of the oil in a small bowl, and set aside. Remove skillet from heat, and add pumpkin, Parmigiano-Reggiano, lemon juice, and salt to skillet, stirring to combine.
- Place 8 wonton wrappers on a cutting board. Brush outside edges with some of the beaten egg. Place 1 rounded tablespoon of pumpkin filling in the center of each wrapper, leaving a 1/2- inch border around the edge. Place a second wrapper on top, pressing the edges together to seal. Press gently on filling to spread evenly. Move ravioli to a tray, and cover with plastic wrap. Repeat procedure with remaining wrappers, beaten egg, and pumpkin mixture.
- Remove leaves from remaining sage sprig. Heat remaining 1 tablespoon oil in a small skillet over medium-high. Add sage leaves to skillet; cook until crispy, 2 to 3 seconds. Remove from skillet, and set aside.
- Bring a large pot of salted water to a boil over high. Add half of the ravioli to pot, adding 1 at a time. Cook until ravioli are tender, 1 to 2 minutes. Remove from water with a slotted spoon, and drain excess water. Transfer cooked ravioli to a plate. Repeat procedure with remaining ravioli. Divide cooked ravioli evenly among 4 plates, and drizzle with reserved sage brown butter- and-oil mixture. Garnish servings with crispy sage leaves.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 628 |
| Fat | 42.2 g |
| Saturated Fat | 20.9 g |
| Cholesterol | 128 mg |
| Sodium | 1007 mg |
| Carbohydrates | 47.4 g |
| Dietary Fiber | 3.5 g |
| Protein | 18.1 g |