Have you ever wanted to make beautiful, delicate, and impressive homemade ravioli, but felt completely intimidated by the thought of making fresh pasta dough from scratch? This incredible, from-scratch Pumpkin Wonton Ravioli is your new secret weapon! This brilliant recipe uses a simple, store-bought shortcut—wonton wrappers—to create the most elegant, delicious, and surprisingly easy fall pasta dish you’ve ever made.
This isn’t just a recipe; it’s a guide to your new favorite dinner party appetizer or special weeknight meal. We’ll show you how to create a rich and savory pumpkin filling and a classic, nutty brown butter and sage sauce. The magic of using wonton wrappers means you can have stunning, homemade-tasting ravioli on the table in under 30 minutes. Get ready to absolutely wow your family and friends.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Homemade Ravioli Hack
What makes this Pumpkin Ravioli recipe so spectacularly delicious is its clever combination of sophisticated, seasonal flavors and a brilliant, time-saving shortcut. The “pasta” is a simple, store-bought wonton wrapper, which has a wonderfully thin and silky texture that perfectly mimics fresh pasta. The filling is a savory, not sweet, pumpkin purée, seasoned with a hint of chili and garlic. The entire dish is brought together with one of Italy’s most classic and elegant sauces: burro e salvia, a simple but profoundly delicious sauce of nutty browned butter and crispy, fragrant sage leaves.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 (as an appetizer) |
The Essential Ingredients for This Elegant Dish
This recipe uses a handful of simple, high-impact ingredients to create its signature savory and nutty flavor.
- The “Ravioli” (The Secret Shortcut!):
- Wonton Wrappers: This is the game-changing secret ingredient! You can find square wonton wrappers in the refrigerated produce section of most major grocery stores. Their thin, silky, egg-and-flour-based dough makes them the perfect, foolproof substitute for fresh pasta sheets.
- The Savory Pumpkin Filling:
- Pure Pumpkin Purée: It is crucial to use 100% pure pumpkin purée, not sweet pumpkin pie filling. This is a savory dish, and the purée provides a wonderful, earthy, and subtly sweet base.
- Cooking Down the Filling: The recipe cleverly has you cook the pumpkin with garlic and spices first. This important step removes excess water from the purée, which concentrates its flavor and is the secret to a filling that won’t make your delicate ravioli burst.
- The Brown Butter and Sage Sauce (Burro e Salvia): This is a classic, simple, yet unbelievably flavorful Italian sauce.
- Unsalted Butter: The star of the sauce. We will cook the butter until the milk solids toast and turn a nutty brown, creating a sauce known as beurre noisette that has an incredible, deep, and toasty flavor.
- Fresh Sage Leaves: It is crucial to use fresh sage leaves. As they fry gently in the butter, they become wonderfully crispy and infuse the butter with their fragrant, earthy aroma.
- The Toppings: A generous sprinkle of salty, sharp shaved Parmesan cheese and crunchy, toasted pine nuts provides the perfect final layer of flavor and texture.
Step-by-Step to Perfect Pumpkin Wonton Ravioli
This elegant dish comes together in just a few simple stages.
Step 1: The Savory Pumpkin Filling & Brown Butter Sauce
Step 1: In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the 2 cloves of minced garlic and cook for a couple of minutes until fragrant, being careful not to let it brown.
Step 2: Add the 1 cup of pumpkin purée, 1/2 teaspoon of kosher salt, and the 1/4 teaspoon of chili powder. Cook this filling, stirring occasionally, for a few minutes to warm it through and cook off some of the excess liquid. Remove it from the heat and let it cool slightly.
Step 3: While the filling is cooling, toast your 1/4 cup of pine nuts in a small, dry skillet over medium-low heat, tossing them occasionally, until they are golden and fragrant. Remove them to a plate.
Step 4 (The Brown Butter): In the same small skillet, melt the remaining 6 tablespoons of butter over medium-high heat. Let it cook and bubble up for an additional minute or two, swirling the pan, until the foam subsides and the milk solids at the bottom of the pan have turned a beautiful golden brown and the butter has a nutty aroma. Immediately take the pan off the heat to prevent it from burning.
Step 5: In a small bowl, beat the 1 large egg with 1 tablespoon of cold water to create an egg wash.
Part 2: Assembling and Cooking Your Wonton Ravioli
Step 1: Bring a large pot of salted water to a boil.
Step 2: Lay out a few of your 48 wonton wrappers on a clean work surface. Spoon about 2 teaspoons of the prepared pumpkin mixture into the middle of each one.
Step 3: One at a time, dab your finger into the egg wash and “paint” a border on the wonton wrapper, all around the pumpkin filling.
Step 4: Lay a second wonton wrapper on top of the first one. Match up the edges and gently press the two wrappers together, pressing out any air bubbles as you go. Use your fingers to seal the edges firmly. For a neat, professional look, you can use a knife or a square pastry cutter to trim the edges. Set the finished ravioli aside on a lightly floured surface while you work on the rest.
Step 5: Drop a few of the ravioli at a time into the pot of boiling water. They will cook very quickly! Boil them for just 1 1/2 to 2 minutes. They are done when they are tender and float to the surface.
Step 6: Use a slotted spoon to carefully remove the cooked ravioli from the water and place them on a large platter or on individual serving plates.
To serve, spoon a little bit of the warm brown butter over the top of the ravioli. Then, sprinkle them generously with the Parmesan shavings, the crispy fried sage leaves (you can make these in the brown butter!), the toasted pine nuts, and a little bit of fresh ground black pepper.
The Easiest Homemade Pumpkin Ravioli (with Wonton Wrappers!)
A semi-homemade recipe for a sophisticated pumpkin ravioli that uses wonton wrappers as a quick and easy substitute for fresh pasta dough. The filling is a simple, savory mixture of cooked pumpkin puree, garlic, and chili powder. Two wonton wrappers are sealed around the filling with an egg wash to create each ravioli. After being briefly boiled, the ravioli are served topped with a rich brown butter sauce, shaved Parmesan cheese, toasted pine nuts, and fresh sage.
Ingredients
- 1 stick (8 tablespoons) 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
- Make the Filling and Brown Butter: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for a couple of minutes until fragrant, but not browned. Add the pumpkin, 1/2 teaspoon of salt, and the chili powder. Cook for a few minutes, stirring, to warm through. Remove from heat and let cool slightly.
- Toast the pine nuts in a small, dry skillet over medium-low heat until golden. Set aside.
- In the same small skillet, melt the remaining 6 tablespoons of butter over medium-high heat. Continue to cook, swirling the pan, until the foam turns golden brown and it smells nutty. Immediately remove from the heat.
- Assemble the Ravioli: Beat the egg with 1 tablespoon of cold water to make an egg wash.
- Lay out a few wonton wrappers. Spoon about 2 teaspoons of the pumpkin mixture in the middle of each. Brush the egg wash around the pumpkin on the wrapper.
- Place a second wonton wrapper on top of each one. Press the wrappers together, gently pressing out any air bubbles as you seal the edges. Trim the edges with a knife or square cutter. Repeat with the remaining wrappers and filling.
- Cook and Serve: Bring a large pot of salted water to a boil. Drop a few ravioli at a time into the boiling water and cook for 1 1/2 to 2 minutes.
- Remove the cooked ravioli with a slotted spoon and place on serving plates.
- Spoon a little of the browned butter over the ravioli, then sprinkle with the shaved parmesan, sliced sage, toasted pine nuts, and a little pepper.
Notes
- Using wonton wrappers is a clever and convenient shortcut that mimics fresh pasta dough for the ravioli.
- The sauce is a simple but elegant brown butter (beurre noisette), which adds a rich, nutty flavor to the dish. Watch it carefully as it can go from brown to burnt very quickly.
- It is important to cook the ravioli in batches to prevent them from sticking together and to maintain the water’s boil.
Storage and Make-Ahead Tips
These delicate ravioli are at their absolute best when they are served fresh, right after they have been made.
- Make-Ahead: For a super-fast and impressive meal, you can prepare all the components ahead of time. The pumpkin filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also fully assemble the uncooked ravioli a day in advance. Simply lay them in a single layer on a parchment-lined baking sheet, cover them tightly with plastic wrap, and store them in the refrigerator.
- Freezing Uncooked Ravioli: For longer storage, you can freeze the raw, assembled ravioli. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, you can transfer the frozen ravioli to a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. You can cook them directly from frozen, adding just a minute or two to the boiling time.
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Creative Recipe Variations
- Use a Different Fall Filling: If you’re not a fan of pumpkin, this recipe is also absolutely fantastic when made with a purée of roasted butternut squash or sweet potato. A classic ricotta and spinach filling would also be delicious with the brown butter sauce.
- Add a Savory Protein Garnish: To make this a heartier dish, it is incredible when finished with a sprinkle of crispy, crumbled pancetta or prosciutto.
- Make a Different Shape: Don’t feel like you have to make a square ravioli! You can use a round cookie cutter to make beautiful, circular ravioli (mezzelune), or you can simply fold a single wonton wrapper over the filling to create a triangle or a half-moon shape.
Enjoy Your New Favorite “Fancy” Shortcut!
You’ve just created a truly special dish that is a perfect harmony of sophisticated, restaurant-quality flavor and cozy, comforting textures. This Pumpkin Wonton Ravioli is a testament to the power of a few smart shortcuts to create a meal that is both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite for special occasions.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to getting a good, tight seal on my wonton ravioli so they don’t fall apart?
There are two main secrets! First, be sure to use the egg wash as your “glue.” It is much more effective than just using water. Second, and most importantly, as you are pressing the two wrappers together, be sure to gently press out all of the air bubbles from around the filling before you seal the final edge. Trapped air is the number one cause of ravioli bursting open as they boil.
Q2: What is “brown butter,” and how do I make it without burning it?
Brown butter (beurre noisette) is a classic French technique of simply cooking butter until the milk solids toast and turn a nutty brown color. The secret is to use a light-colored skillet so you can see the color changing, and to swirl the pan over a medium heat. The butter will melt, then it will foam up, and then, as the foam subsides, you will begin to see little, brown specks forming on the bottom of the pan and it will smell incredibly nutty and fragrant. At that point, it is ready!
Q3: Can I make these ravioli ahead of time and freeze them?
Yes, this is an absolutely perfect make-ahead and freezer-friendly meal! The best method is to assemble the uncooked ravioli and freeze them in a single layer on a parchment-lined baking sheet. Once they are frozen solid, you can transfer them to a freezer bag. You can boil them directly from frozen for a super-fast, impressive meal.
Q4: Where do I find wonton wrappers in the grocery store?
You can typically find square wonton wrappers in the refrigerated section of your grocery store, usually near the tofu and other refrigerated plant-based products, or in the fresh produce section.
Q5: Can I use a different kind of nut for the topping?
Of course! While the buttery flavor of pine nuts is fantastic here, this dish would also be absolutely delicious with a sprinkle of toasted, chopped walnuts or hazelnuts.