Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

I have been seeing some interesting raviolis lately and I though that I would use some of my leftover pumpkin puree in a ravioli. I searched around a bit and I found a few pumpkin ravioli recipes. Some used ricotta cheese and others used parmesan cheese. I had some cream cheese in the fridge and decided to go with that. I wanted the pumpkin to be center stage so I went with a light cumin seasoning. I have yet to try making my own pasta and I do not have any pasta making tools so I though I would just go with wonton wrappers. I recently tried and liked sage fried in butter and I though I would go with a browned butter and sage sauce. When sage is fried in butter it gets nice and crispy and it is full of flavour. Overall this was a pretty quick and tasty meal. I really need to get around to trying to make my own pasta from scratch.

Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

  • 1 cup pumpkin puree
  • 2 ounces cream cheese (room temperature)
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • wonton wrappers (gluten free for gluten free)
  • 2 tablespoon butter
  • a few sage leaves
  1. Mix the pumpkin, cream cheese, cumin, salt and pepper.
  2. Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
  3. Boil the ravioli for 2-3 minutes to cook.
  4. Melt the butter in a pan with the sage.
  5. Cook the butter until it browns and remove from heat immediately.
  6. Toss the ravioli and sauce and serve.


Elle said...

Kevin, That looks so delicious...and very seasonal with the pumpkin filling. The wontons seem to work very well and who can resist sage fried in butter. Mmmmm.

Lydia Hamre said...

Oh my, this looks delectable. I'll have to try this.

Peter M said...

Wanton wrappers seem to be perfectly good as a short cut for making ravioli.

Your ravioli looks restaurant worthy!

Dani Spies said...

Man oh man...you are a recipe making machine!! Yet another a great looking recipe...I'm adding this to my "gotta try it" list.

Deborah said...

I have been seeing a lot of things made with sage lately, and they all look so good!! I think I will have to plant sage next year!

Cynthia said...

This is soooooo good, Kevin.

katiez said...

Pumpkin and sage - right up there with tomatoes and basil! Just meant to be together!
Great looking ravioli. My pumpkin is cooking down as I write this - 1/4 of it, anyway!

Pam said...

Kevin, gorgeous and amazing as usual.

Brilynn said...

That sounds delicious!

And I certainly encourage you to try making your own pasta, I'm actually planning on making some for dinner tomorrow!

Holler said...

That looks great Kevin!

I just got a pasta machine, but haven't tried it out yet. I think I might kickstart it with this filling!

lorraine@italianfoodies said...

Kevin - this is my favourite way to eat ravioli. So simple with sage and butter but so tasty!! I've never had pumpkin ravioli, looks good!!:)

Nora B. said...

ohh, yummm! This looks so delicious. sage and butter sauce is a terrific accompaniment for the ravioli.

s.j.simon said...

did you know how cheese was invented? It wasnt necessity, it was an accident, read this

the Kitchen Duo said...

I made this dish the other night and it was wonderful! I wouldn't change a thing! I will make this for years to come!

Anonymous said...

This recipe looks delicious and I can't wait to try it. Every recipe of yours that I make, turns out great. I happen to have wonton wrappers in the fridge so it looks like I'll be making this real soon. I also got into sage this summer and now I put it on all my pasta recipes. Thanks for another great recipe. Mothercrone

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