Fall has officially arrived surrounding me with thoughts of fall fashion, pumpkin everything, and the hope of some cooler weather arriving to Texas in the near future. I love this time of year. The colors, the food, the energy from everyone else's excitement for the season, and this year the anticipation of our baby boy's arrival! Speaking of, we are officially one week and six days out from his due date! Crazy town! My cravings have been carb heavy lately or anything pumpkin related so I combined my two obsessions and created this delicious and easy brown butter and sage pumpkin ravioli with walnuts!
This meal is decadent, everything you love about a fall cozy meal, and is just absolutely delicious! I have literally been putting pumpkin in anything and everything lately from sweet to savory dishes. It really has a great flavor that can go either direction super easy! Did you know pumpkin is really good for you too containing beta-carotene, iron, fiber, and calcium? Not saying if you put in cupcakes that you can consider them healthy cupcakes, but at least you can know you are getting some nutrients right?
It's as good of an excuse as any to whip up all of your favorite pumpkin recipes! Tis the season after all. This ravioli dish is going to be your new favorite and is made super easy with wonton wrappers instead of having to roll out your own pasta by hand! The brown butter and sage flavor combinations pair perfectly with the pumpkin. I sprinkled walnuts in during the last minutes to add some great texture with the creamy ravioli! Yummy guys!
This dish is kid friendly and your whole family will love it guaranteed!
- 28 Wonton Wrappers (This should be one pack)
- 1 Cup of Pumpkin Puree (you can roast your own pumpkin or use canned, just make sure its the puree and not pie filling)
- 1/2 Cup of Ricotta Cheese
- 1/2 Cup of Parmesan Cheese
- 1/2 Cup of Salted Butter
- 2 Tbsp. Chopped Sage
- 1/4 Cup of Chopped Walnuts
- Salt and Pepper
- Cut out circles from wonton wrappers using a small biscuit cutter or cookie cutter to make round ravioli shapes, but you can keep them in squares as well! Completely up to you.
- Mix together pumpkin puree, ricotta cheese, and parmesan cheese until well combined. Season with salt and pepper and mix again.
- Place 24 of the wonton wrappers out on a baking sheet.
- Dollop about 1/2-1 tsp of the pumpkin mixture onto each sheet, careful not to fill too full or the mixture will come out of the sides.
- Brush a light amount of water around the edges of each ravioli before adding the top layer of the other wonton wrappers.
- Press edges together with fingers or use a fork.
- Place ravioli on a parchment lined baking sheet.
- In the meantime, bring a large pot of water to a boil. Salt the water heavily.
- Place ravioli into the boiling water a few at a time without crowding the pot (the ravioli will stick together if you put too many in at the same time).
- Cook for two minutes or until ravioli float. Remove and place back on the parchment paper.
- Continue this process until all ravioli are cooked.
- In a large skillet, melt your butter on medium heat until it has browned. Keep stirring until it has reached a caramel color to prevent burning. This will take about 10 minutes.
- Add your chopped sage and walnuts to the butter and cook for two minutes until you smell the nutty aroma and sage permeating your kitchen!
- Toss ravioli gently in the brown butter sauce and serve immediately.
This recipe is so yummy guys. I'm not claiming that it is healthy, but it sure is delicious. With it's rich flavor you can splurge because you won't eat a huge portion, it's very filling! I can't think of a better way to celebrate the season! Can you?