I am making a liar out of myself.
I’m always telling you I’m not a huge fan of pasta, and I don’t lurrrrve pumpkin, right? And then, I post a recipe titled “Pumpkin Ravioli with Sage.”
So what gives?
A pumpkin and pasta convert, I am not! I intended to make butternut squash ravioli, and then realized that I had not actually come home with the butternut squash that I swear was in my grocery cart. I decided to improvise. I crossed my fingers that its understudy, pumpkin, would serve as a worthy substitute!
Bless your orange heart, pumpkin. You saved the day.
Pumpkin Ravioli with Sage
Yields about 24 ravioli
Ingredients
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1 C canned pumpkin
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1/3 C grated parmesan cheese
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salt
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pepper
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24 wonton wrappers
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3 C chicken or vegetable broth
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5 fresh sage leaves, chopped, plus more for garnish
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1/4 C shaved parmesan cheese, for garnish
Directions
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Combine pumpkin, grated parmesan, some salt, and pepper.
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Spoon mixture into center of each wonton wrapper, filling it just enough so that you can seal the edges without the filling seeping out.
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Moisten edges of wrappers with water and form a triangle, pinching the edges.
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At this point, you can freeze them in a single layer on a baking sheet, or cook. (I chose to make mine ahead, by freezing them on a baking sheet, and when they were hard, moving them to a large plastic Ziploc bag for use later).
- When ready to use, heat 3 C of chicken or vegetable broth in a saucepan over heat and bring to a boil. Add chopped sage and raviolis.
- When raviolis are soft, remove from pan. Garnish with additional sage and shaved parmesan cheese.
I wanted to keep this recipe fresh and light, so I opted to bathe the ravioli in chicken broth and sage instead of the more traditional brown butter sauce. Using the wonton wrappers cuts calories, but it also makes for a thinner pasta, which I love you! The filling of the ravioli was simple, and delivered both sweet and savory flavor profiles. The pumpkin and the salty parmesan cheese balanced each other out nicely. Earthy, aromatic sage turned this dish into the perfect autumn meal. (I am a sucker for that fuzzy herb! It infuses every dish with a certain level of “coziness.”)
Quick, easy, and healthy, this is a great way to squeeze that last bit of fall into your life!
Make this.
You’ll love it.
Would I lie to you?
I would love this! Saving this recipe to make soon:-)
I love that you can just use wonton wrappers for this. Making the pasta at home really makes this process tedious. Good call!!
I’m with Emily, really like that you used wonton wrappers. I’ve made home made ravioli before making my own pastsa, takes soooo long. This recipe is much easier!
Looks so wonderful! Won ton wrappers are the best. I am so in love with sage too!
yum yum yum! looks so tasty! I love sage.
I love the flavors in this and using wonton wrappers is genius…
This looks so delicious and reminds me of the pumpkin ravioli at a restaurant I love. I have never tried my hand at homemade pasta, but this looks easy. I never thought of using wonton wrappers. Great idea!
Wow, I love the bright orange filling bursting with color!
I’ve never had squash-filled ravioli but have seen many a recipe for them. I’m really curious to try them! Sounds like a delicious dish.
Really wonderful recipe here! I love all of the colors and the sage with the pumpkin is a perfect combo.
Theses are so elegant! Gorgeous plate – love how the colors work.
It looks so good! I usually make pumpkin gnocchi with sage, what a wonderful idea the Ravioli!
Have a great weekend!
I guess forgettingyour squash was a blessing in disguise?
This ravioli is so beautiful and looks so delicious. Such a great job!
Awesome idea using wonton wrappers!
The wonton wrappers are so much easier than making fresh pasta as well!
I feel like you. I told everyone I don’t love pumpkin last week and have at least 3 more pumpkin recipes scheduled to post…. Le sigh! Either way, I am not sure I would win handsome over with this one but I would certainly try a bite!
Although you may not have turned completely, I’m definitely glad you made and shared this recipe!
@Elyse @The Cultural Dish,
@Kita, Seriously… I don’t love it but I can handle it… and sometimes I surprise myself!
@Jen at The Three Little Piglets, SO easy!
@Beth Michelle, Thanks, Beth!
@Lindsay @ biking before bed, Exactly!
I am absolutely OBSESSED with anything pumpkin right now and these ravioli look amazing. I love the use of the wonton wrapper – I seriously have to try that. So much easier than making and cutting your own pasta dough. Beautiful photos and awesome blog!
@Britne @ Shabbott’s Habits, Why thank you for your kinds words!