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Pumpkin Ravioli with Roasted Garlic Brown Butter

This little taste of autumn in an easy to make recipe is not only hearty but flavorful and addicting. You will love it!
Course Main Dish
Cuisine American
Keyword easy pasta dishes, easy pumpkin recipes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 463kcal

Ingredients

For the Pumpkin Ravioli’s:

  • cup pine nuts
  • 2 garlic cloves minced (lower this to 1 if you don’t love garlic as much as I do!)
  • 1 cup ricotta cheese
  • 1 cup pumpkin puree
  • cup Parmesan cheese grated
  • ½ teaspoons salt and pepper add more pepper to taste
  • 1 teaspoons nutmeg
  • 12 ounces wonton wrappers

For the Roasted Garlic Brown Butter:

  • 8 tablespoons unsalted butter
  • 4 garlic cloves
  • A sprig of Fresh parsley
  • A sprig of Fresh Oregano
  • A sprig of Fresh Basil
  • Parmesan Cheese

Instructions

  • Begin by toasting the pine nuts to bring out the lovely roasted flavor. Place them in a dry skillet over a medium low heat. Shake the skillet frequently to one, keep them from burning (they burn fast due to their natural oils) and two, to ensure a more even roasting/toasting. When the nuts are browned and fragrant remove from heat and allow them to cool on a piece of waxed paper. If you keep them in the skillet they will keep cooking even when off the heat and you run the risk of burning them.
  • Once the pine nuts are cool, put them in a food processor with the 2 garlic cloves and pulse a few times. Add the ricotta, the pumpkin, salt, pepper and nutmeg. Start with the measurements listed and then taste test after you have processed it. Add more of the salt, pepper or nutmeg if you’d like. I find that the measurements as they are listed are perfect, but you might like more or less of something. Process the entire mixture either in your food processor or use a stand mixer or a handheld mixer.
  • Next is the fun part. Begin by putting a large pot of water on the stove to boil. While it is heating to a boil, place 6-8 wonton wrappers on a clean surface, we do it on a baking sheet at the kitchen table. Brush each of the wonton wrappers with water.
  • Scoop about a tablespoon and a half (I use a mini ice cream scooper most of the time to be honest – a large kitchen spoon can work too – you’re just looking to get the filling in there and still be able to seal it at the end)
  • Once you have them all ready, place another won-ton on top of each of them. Seal the edges. Some people use sandwich sealers or a biscuit cutter, I just use my finger to work out the air bubbles and then press down on the edges and I always keep them the original square shape. I like them that way. Work gently, they tear easily. You can add water to the edges to ensure they stay closed.
  • Transfer them to a piece of parchment paper or waxed paper and move onto the next batch. I’m going to be honest. I have never cut this recipe down because we have such a nice size family, but I usually need more than 1 package of won-ton wrappers when I make this – I usually need about 1 and a quarter of another package … I also sometimes add more of all the ingredients so I can use up the entire second package and then freeze the rest. More on that in a minute. Continue until you’ve made all of your ravioli’s.
  • This next part is up to you, but I do it to make sure the ravioli don’t stick. I take a piece of parchment paper or waxed paper and brush it lightly with olive oil and set it right next to the stove.
  • Now bring about 6 of the pumpkin ravioli at a time to the pot, boil for about 2 minutes each batch and remove them with a slotted spoon (trying to get as much water off them as possible) and transfer them to the lightly oiled parchment paper. Continue until you have cooked all the ravioli you plan to eat at this meal. If you want to freeze some of them, look below for the directions for that. They do not get cooked before frozen.
  • Once you are ready to serve, it’s time to make the Roasted Garlic Brown Butter. In a pan on the stove over medium heat, melt the stick of butter. While that’s melting, put the garlic cloves and all the fresh herbs into your food processor.
  • Once the butter is starting to brown, add the garlic and herbs. Saute for about 2 minutes or until the garlic begins to brown. Remove from heat.
  • If the ravioli isn’t on serving plates yet, get it there. Pour the Roasted Garlic Brown Butter over each serving. Sprinkle with Parmesan Cheese and serve. If you’re so inclined, garnish each dish with a fresh sprig of parsley. You might want to make it a little bigger than my daughter did for this picture
  • A truly savory, decadent Fall treat!
  • (continue reading below for Freezing Tips)

Nutrition

Calories: 463kcal | Carbohydrates: 40g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 647mg | Potassium: 242mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7059IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 3mg