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Cozy Pumpkin Ravioli: Best Brown Butter & Walnut Recipe

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Savory pumpkin ravioli with a nutty brown butter and walnut sauce. This cozy fall dish is surprisingly easy to make with wonton wrappers and is packed with warm, earthy flavors that will convert even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (freshly grated, preferably Parmigiano-Reggiano)
  • 1 large egg yolk
  • 1/2 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (about 50) round or square wonton wrappers
  • 1 large egg, beaten (for sealing)
  • 1/2 cup unsalted butter
  • 1/2 cup walnut halves, roughly chopped
  • 10–12 fresh sage leaves
  • Salt and pepper to taste
  • Extra grated Parmesan for serving

Instructions

  1. Make the filling: In a medium bowl, combine 1 cup pumpkin puree, 1/2 cup ricotta, 1/2 cup grated Parmesan, 1 egg yolk, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined. Taste and adjust seasoning if needed. Set aside.
  2. Set up your ravioli station: Lay out a few wonton wrappers on a clean, dry surface. Have your beaten egg and a small bowl nearby. Place a baking sheet lined with parchment paper next to your station to hold the finished ravioli.
  3. Fill and seal the ravioli: Place about 1 heaping teaspoon of filling in the center of a wonton wrapper. Dip your finger or a pastry brush in the beaten egg and lightly brush the edges of the wrapper. Place a second wrapper on top and press firmly around the filling, pushing out any air bubbles. Seal the edges completely. Use a fork to crimp the edges if desired. Repeat with remaining wrappers and filling (makes about 25-30 ravioli).
  4. Boil the ravioli: Bring a large pot of salted water to a gentle boil. Drop the ravioli in, working in batches if needed. Cook for 2-3 minutes, until they float to the surface. Use a slotted spoon to gently transfer them to a plate. Reserve about 1/2 cup of the pasta water before draining.
  5. Start the brown butter sauce: While the ravioli are boiling, place a large skillet over medium heat. Add 1/2 cup of butter. Let it melt completely, then swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. Cook until it smells nutty and rich, about 4-5 minutes. Watch closely to prevent burning.
  6. Add the walnuts and sage: Once the butter is brown and fragrant, add the chopped walnuts and sage leaves. Cook for another 1-2 minutes, stirring constantly, until the sage is crispy and the walnuts are toasted.
  7. Combine and serve: Gently add the cooked ravioli to the skillet with the brown butter sauce. Toss to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water. Season with salt and pepper. Serve immediately, topped with extra grated Parmesan and a few crispy sage leaves.

Notes

Don’t overfill the ravioli—use about a heaping teaspoon. Watch the brown butter closely; it can burn in seconds. Work in batches when boiling to prevent sticking. For best results, serve immediately. Uncooked ravioli can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin ravioli, brown butter, walnut, sage, fall pasta, savory pumpkin, homemade ravioli, wonton wrapper ravioli

Find it online: https://morselora.com/cozy-pumpkin-ravioli-best-brown-butter-and-walnut-recipe/