| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 stick unsalted butter
- 2 cloves garlic, minced
- 1 15-ounce can pumpkin puree
- Kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup pine nuts
- 1 large egg
- 48 wonton wrappers
- 1 1/2 cups shaved parmesan cheese
- 6 sage leaves, rolled and very thinly sliced
- Freshly ground pepper
Instructions
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don’t brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
- Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
- Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it’s ready. Finally, beat the egg with 1 tablespoon cold water. Now you’re ready for Operation Ravioli.
- Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1661 |
| Total Fat | 51 g |
| Saturated Fat | 26 g |
| Carbohydrates | 237 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 62 g |
| Cholesterol | 180 mg |
| Sodium | 2996 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1661 |
| Total Fat | 51 g |
| Saturated Fat | 26 g |
| Carbohydrates | 237 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 62 g |
| Cholesterol | 180 mg |
| Sodium | 2996 mg |
Reviews
These are GREAT. This will be the third Halloween I’ll be making them with my family.
Excellent! Was a huge hit. I did add some mushrooms because I wanted to texture.
hi I am julia and I am 8 years old. we used pumpkin seed insted of pine nuts and it was amazing. thanks again REE DRUMOND!
Did I miss something? Tried to boil won ton wrappers but they fell apart. Ended up frying them.
These were fantastic, a little time consuming but worth it I made a few changes to the recipe, I added the following to the pumpkin purée: ground cumin, curry seasoning, and red cayanne pepper – all to taste. I also added mild italian sausage on top, very tasty. My family gave this a 5 stars!
I agree with all of the comments made in the review by Carlyn Malenfant. I made half the recipe for myself with plenty left over for a meal or 2. Also, if you don’t want to spend the money on pine nuts, there is no reason why you couldn’t use walnuts (or pecans.) I also think you could use a touch more chili powder. SO easy and SO delicious!
I made this last night and it was delicious! I cut the recipe in half since I was only cooking for two, and the filling made enough for 10 ravioli. I did make a few alterations to the recipe. While the butter was cooking, I removed the milk solids that rose to the top so that it was a clarified butter. Also, I added the sage into the brown butter toward the end of cooking while it was still hot instead of just using it as a garnish. This infused the sage flavor into the sauce and fried the sage so that it was crunchy (giving it a nice texture difference in the dish). I would recommend tossing the ravioli in the butter or before plating. I did not do this and just drizzled it on as the recipe recommended, and the ravioli stuck together so bad that they tore apart when you tried to separate them. Overall though, the recipe was very good and I will definitely make it again!!