Try this savory pumpkin ravioli recipe to transform a favorite Thanksgiving staple into an elevated dish that will have family and friends going back for second helpings!
2 tablespoons olive oil
1 cup canned pumpkin puree (not pie filling)
⅓ cup fresh-grated Parmesan cheese plus more for topping
Pinch of cayenne pepper
Salt, to taste
Black pepper, to taste
24 wonton skins
1 large egg, beaten
1 stick unsalted butter
6 large sage leaves, thinly sliced
¼ cup toasted pecans
1. In a small bowl, combine the canned pumpkin puree, Parmesan cheese and cayenne pepper. Salt and black pepper to taste. Set aside.
2. Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing one tablespoon in the center of each wonton skin.
3. Brush around the outside of the filling with the beaten egg. Carefully place another wonton skin over the filling and gently stretch it to make the edges come together neatly. Press the edges together with a fork or crimping tool.
4. Bring a saucepan of salted water to a boil. Add the olive oil.
5. Place four ravioli at a time in the boiling water. Cook for two minutes or until they begin to float slightly. Remove with a slotted spoon and drain in a colander.
6. For the sauce: Melt the butter in a saucepan over medium heat. Simmer, reduce heat to low and continue cooking the butter until it is a light golden brown. Add sage leaves and cook for 1-2 minutes. Do not over brown. Remove pan from heat and set aside. Remove the sage leaves with a slotted spoon and drain them on a paper towel.
7. Plate the ravioli and drizzle them with the browned butter sauce. Top with sage leaves, Parmesan cheese and toasted pecans.
Share this warm and satisfying pumpkin ravioli recipe at your Thanksgiving feast or prepare a batch that you can have all to yourself at multiple meals. Enjoy!