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
ingredients
- 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
directions
- Mix the pumpkin, cream cheese, cumin, salt and pepper.
- 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.
- Boil the ravioli for 2-3 minutes to cook.
- Melt the butter in a pan with the sage.
- Cook the butter until it browns and remove from heat immediately.
- Toss the ravioli and sauce and serve.
Butternut Squash, Italian Sausage and Sage Pasta
Penne with Pumpkin and Sage Sauce
Caramelized Pumpkin and Gorgonzola Salad
Pumpkin Mac n Cheese with Amaretti Crust
Thai Green Curry Pork Dumplings in Coconut Sauce with Crispy Fried Shallots
Elle says
November 2, 2007 at 2:38 amKevin, 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 says
November 2, 2007 at 4:14 amOh my, this looks delectable. I’ll have to try this.
Peter M says
November 2, 2007 at 9:08 amWanton wrappers seem to be perfectly good as a short cut for making ravioli.
Your ravioli looks restaurant worthy!
Dani Spies says
November 2, 2007 at 3:27 pmMan 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 says
November 2, 2007 at 4:22 pmI 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 says
November 2, 2007 at 5:13 pmThis is soooooo good, Kevin.
katiez says
November 2, 2007 at 5:38 pmPumpkin 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 says
November 3, 2007 at 2:06 amKevin, gorgeous and amazing as usual.
Brilynn says
November 3, 2007 at 4:19 amThat sounds delicious!
And I certainly encourage you to try making your own pasta, I’m actually planning on making some for dinner tomorrow!
Holler says
November 3, 2007 at 1:29 pmThat 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 says
November 3, 2007 at 10:58 pmKevin – 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. says
November 4, 2007 at 1:40 amohh, yummm! This looks so delicious. sage and butter sauce is a terrific accompaniment for the ravioli.
s.j.simon says
November 7, 2007 at 1:15 amdid you know how cheese was invented? It wasnt necessity, it was an accident, read this
the Kitchen Duo says
January 29, 2010 at 6:02 pmI 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 says
September 30, 2013 at 5:01 amThis 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
Ana C says
October 26, 2018 at 12:14 amWhat do you recommend for substituting cumin? Thanks!
kevin says
October 27, 2018 at 9:35 amA pinch of nutmeg would be a nice alternative!