Blog: Ashley’s Pumpkin Raviolis with Sage Browned Butter Sauce

Featured in “BoxMac 120: Pumpkin Raviolis with Sage Browned Butter Sauce”

1 package (50 sheets) wonton wrappers
1 egg, whisked
2/3 cup pumpkin puree
1/3 cup ricotta cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper or red pepper flakes
1/4 cup shredded/powdered Parmesan, plus more for garnish
1.5 sticks butter (3/4 cup)
1 tsp sage (ideally, use fresh, about 3 leaves)
salt and pepper

-In a large saucepan, bring heavily salted water to a boil.

-While you wait for the water to boil, prepare the filling: mix together the pumpkin, ricotta, Parmesan, garlic, onion, and cayenne, with a bit of salt and pepper. Taste, and adjust as needed.

-On a clean work space, lay out half of the wonton wrappers. Place about a tablespoon of filling in each one, leaving space around the edge.

-Use a brush or your finger to lightly coat the edges of the wonton wrapper with the egg mixture. Place a second wonton wrapper on top of the filling, and use a fork to press them together.

-Prepare the sauce: Over high heat, melt the butter. Continue to cook until the butter browns–it will get frothy, then quickly start to develop brown specks. Whisk vigorously and once the butter is light brown in color and smells nutty, take it off the heat. Add sage, salt, and pepper. If using fresh sage, make sure you add it while the butter is still hot, and remove before serving.

-Gently place 2-3 of the filled raviolis at a time into the boiling water. Be careful they don’t stick to the bottom or each other! Once they float to the surface, remove and immediately plate with a spoonful of butter, plus extra parm, salt, pepper, and a parsley garnish.

-Any uncooked raviolis can be frozen for later use. If you need to save cooked raviolis, be sure to toss them with a bit of olive oil before packing them up, or they will stick to each other as they cool and become a sticky mess.

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