There are so many things that I love about this pumpkin ravioli. In partnership with Our Family®, I’ve created this delicious recipe that is perfect for any time of the year! This one brings the heat with some cayenne pepper in the filling, this is not "pumpkin pie spice" ravioli.

The pumpkin in this recipe comes from a can, so stock up when it is readily available at your local store. This recipe is one you’ll want to make over and over again. Another thing I love is this is easy enough to prepare any night of the week by taking a quick shortcut with wonton wraps.

You might be surprised to know that many canned pumpkin products are hiding another ingredient inside: squash! Check your labels before you purchase canned pumpkin puree! Many brands add different types of winter squash to the pumpkin. Look for brands like Our Family® that advertise 100% pumpkin!

It seems like pumpkin spice "everything" season starts earlier and earlier every year. I love pumpkin pie spice, but don't let the hype of those warm, spicy pumpkin flavors that are everywhere this time of the year confuse you. This filling does not contain any of the flavors that you've come to expect when you see pumpkin as the main ingredient in a recipe. This ravioli brings the heat with the addition of cayenne pepper and the richness that comes from combining, ricotta, gorgonzola, parmesan, and mozzarella cheese together.

If you've never baked or cooked with brown butter, you are missing out! This simple sauce is the perfect way to introduce yourself to the process of browning butter. It has a deep, rich, more intense flavor than regular butter and tastes nutty or toasty, and can be both a little sweet and a little earthy. Plus it is quick to make, just don’t take your eyes off the pan. Brown butter can become burnt butter quickly. That is not going to taste good!

Brown butter sauce pairs perfectly with pumpkin, squash, or mushrooms. We love it mixed with a high-quality fettuccini or pappardelle topped with parmesan cheese for a quick and easy lunch or late-night snack!

Pairing brown butter and sage is classic and pulls together the pumpkin and rich cheese filling.

This recipe truly is easy enough to get on the table on a weeknight! By the time your pot of water is boiling, you could have mixed together the filling ingredients, and assembled the ravioli with the wonton wrap shortcut. If you have more time, this recipe is easily adaptable to use with any fresh pasta recipe of your choice.

Pumpkin, Pasta, Ravioli, Brown butter, Sage

Dinner

Yield: 24 Ravioli

Author: Teresa Fiocchi

Pumpkin Ravioli with Brown Butter & Sage

All the flavors of fall wrapped up in a ravioli! These are easy enough to prepare any night of the week by taking a quick shortcut with wonton wraps.

Ingredients

48 Wonton wraps (from a 12 oz package)
1 cup Our Family® canned pure pumpkin
1/2 cup ounces Ricotta cheese
1/2 cup ounces Gorgonzola cheese, crumbled
1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/4 teaspoon cayenne pepper (adjust to your tastes)
1/2 teaspoon salt
1/4 teaspoon pepper

Brown Butter Sage Sauce

8 tablespoon Our Family® butter
10-12 leaves Sage, julienned (depends on size)
1/4 cup Our Family® Macadamia nuts, chopped
Extra Parmesan cheese for serving

Instructions

Pumpkin Ravioli

In a large bowl, combine pumpkin, egg, ricotta, gorgonzola, mozzarella, parmesan, cayenne, salt, and pepper. Set aside.
Working in small batches, lay wraps out on a flat surface. Scoop 1 tablespoon of filling into the center of each wrap. Brush the edges with water. Place a second wrap on top of the filling. Press down the edges, sealing the ravioli as well as pressing out as much air as possible from the centers. Repeat until you have used all the wraps or filling.
In a large pot over high heat, bring 5 quarts of water to a rapid boil. Add salt. When the water returns to a rapid boil, gently drop in half of the ravioli.
Ravioli will float to the top when done. Using a slotted spoon, gently remove them from the water into a shallow bowl. Keep ravioli covered while you cook the remaining ravioli.

Brown Butter and Sage Sauce

Meanwhile, in a frying pan over medium-high heat, toast macadamia nuts. Remove from pan and set aside.
In the same pan melt the butter. Cook until golden in color, this should take 2-3 minutes. Watch it carefully to prevent it from burning.
Add sage leaves gently stir to prevent burning. The goal is for the butter to absorb the sage flavor. Remove from heat and cover until ravioli is done.
Gently add in Ravioli and baste with butter sauce. Top with chopped Macadamia nuts and extra Parmesan cheese.