Roasted Pumpkin Ravioli With Browned Sage Butter

Name: Roasted Pumpkin Ravioli With Browned Sage Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons unsalted butter (1 stick plus 1 tbsp.); 1 small pumpkin, cut in half and deseeded; 1 yellow onion, peeled and halved; kosher salt and freshly cracked black pepper; 1/2 cup pine nuts, toasted and divided; wonton wrapper; 1 egg, lightly beaten; 1/4 cup all-purpose flour; 2 roma tomatoes, small dice; 1 tablespoon fresh sage leaf, sliced; 1 half lemon

Servings: persons

9 tablespoons unsalted butter (1 stick plus 1 tbsp.)
1 small pumpkin, cut in half and deseeded
1 yellow onion, peeled and halved
kosher salt and freshly cracked black pepper
1/2 cup pine nuts, toasted and divided
wonton wrapper
1 egg, lightly beaten
1/4 cup all-purpose flour
2 roma tomatoes, small dice
1 tablespoon fresh sage leaf, sliced
1 half lemon

1
Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
2
Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
3
Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
4
In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
5
Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 tablespoons unsalted butter (1 stick plus 1 tbsp.), 1 small pumpkin, cut in half and deseeded, 1 yellow onion, peeled and halved, kosher salt and freshly cracked black pepper, and more.

Yes, Roasted Pumpkin Ravioli With Browned Sage Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!