Pumpkin Ravioli with Brown Butter & Sage

By Friday, January 30, 2015

Okay so PLEASE don’t let the awful photos deter you! This recipe is AMAZING.

Pumpkin Ravioli with Sage & Brown Butter | thedomesticblonde.com

Long story short, the sage is missing. I forgot to add it before taking the photos. Colossal failure. Oh and it’s night time, so the picture was bound to suck.

Moving on…

I recently discovered this thing called crispy sage, and OMG I cannot stop. And brown butter. It’s all I want. Also, ravioli and pumpkin. Enough said.

Pumpkin Ravioli with Sage & Brown Butter | thedomesticblonde.com

Perhaps the only possible thing that would make this recipe even better would be goat cheese. Yup – in with the pumpkin, inside the ravioli. That’s what I’m talkin’ about.

Sooo secret-sharing time: I have never made homemade pasta! At least I don’t think I have. Does gnocchi count? I am not sure. Anyway, is it strange that I’m not all that interested? It seems like a lot of work. My cousin makes her own all the time, but what a pain.

Basically, I wanted to make my own ravioli, without all the work of actually making the pasta. And VOILA!!! Someone put me on to using wonton wrappers instead. And if you know me at all, you know I ALWAYS have wonton wrappers in the freezer. For, you know, emergency wonton times.

Anyway, I whipped these raviolis up and My Other Half was completely taken. I had to agree – they were totally amazing. Just don’t add any salt if you’re using salted butter. It’s just too much.

THEN I went to Charlotte, North Carolina to visit my BFF and made these again, and we loved them every bit as much. Now I want to make every fathomable type of ravioli using wonton wrappers because it’s just SO EASY!

Can you tell I’m excited about this recipe? Also, as of writing this, I’m all hopped up on caffeine. So that helps.

Pumpkin Ravioli with Brown Butter & Crispy Sage

Yield: 6 servings


  • 2 tbsps olive oil
  • 2 tsps minced garlic
  • 15 oz pumpkin puree
  • 1/4 tsp chili powder
  • 1/4 cup sliced almonds
  • 1/2 cup butter
  • 36 wonton wrappers
  • 1 egg, beaten
  • Pepper, to taste
  • Grated parmesan, to taste
  • 12 sage leaves


  1. Heat olive oil with the garlic in a frying pan. Add the pumpkin and chili powder. Cook until slightly thickened. In another pan, toast almonds until golden. Set aside. In that skillet, brown the butter (when the foam is golden brown, set aside). Drop in the sage leaves for a few seconds and then remove. Lay out half the wonton wrappers and scoop a tsp of pumpkin mixture into the centre. Beat the egg with a bit of water and the baste it around the edges of the wrappers. Place the remaining wrappers on top and press the edges together. Boil a pot of water and cook the ravioli three at a time. Serve cooked ravioli drizzled with brown butter, pepper, toasted almonds and crispy sage.
  2. Adapted from The Pioneer Woman
Pumpkin Ravioli with Sage & Brown Butter | thedomesticblonde.com


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