1/1 Photo of Pumpkin Ravioli in Brown Butter
From Semi-Homemade Cooking 2 by Sandra Lee. This discriminating dish is like a perfect party guest: Keep it circulating and the crowd stays happy. Ground nutmeg brings out the pumpkin's sweetness, an aromatic contrast with pungent onion and rich ricotta and Parmesan cheeses. The bright orange filling is a surprise sure to make these stylish sweeties a conversation piece, whether they're mingling at a dinner party or on the family dinner table.
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- 1For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
- 2Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
- 3In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
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Nutritional Facts for Pumpkin Ravioli in Brown Butter
Serving Size: 1 (84 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 201.9
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 8.4 g
- Cholesterol 37.0 mg
- Sodium 597.0 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 2.2 g
- Sugars 2.2 g
- Protein 4.6 g
The following items or measurements are not included:
fresh sage leaves