Fall Comfort Food Series: Pumpkin Parmesan Ravioli with Brown Butter Sage Sauce

This recipe isn’t traditional comfort food, but it’s definitely warm and comforting nonetheless.  I love pumpkin and to me, nothing says fall like pumpkin.  It seems like we’re drowning in sweet pumpkin recipes, but never really do much with pumpkin as a savory ingredient.  This recipe combines the sweetness of pumpkin with tangy parmesan cheese and fresh sage to give pumpkin lovers one more course to enjoy.  Hope it’s a hit at your house!

Pumpkin Parmesan Ravioli with Brown Butter Sage Sauce

Ravioli:

1 cup solid packed pumpkin

1 cup freshly grated parmesan and/or romano cheeses (I like to use a combination of the both, but just parmesan works well too)

1 tablespoon fresh sage, minced

½ tablespoon fresh thyme, minced

Salt and Pepper

Wonton Wrappers

Combine pumpkin, parmesan, sage, thyme, salt and pepper in a bowl.  Stir to combine.  Spoon filling by teaspoon into wonton wrappers.  Wet edge of wonton wrappers with water and fold over filling to seal.  Immerse ravioli in boiling water until done, about 2 minutes.  They will float at the surface when they are done.  Remove with slotted spoon to serving plate.

Sauce:

4 tablespoons butter

8-10 fresh sage leaves, thinly sliced

Salt and Pepper

Melt butter in skillet over medium heat until browned, remove from heat and add sage leaves, salt, and pepper.  Spoon over raviolis and serve immediately.  Top with additional shaved parmesan, if desired.