Savory Pumpkin Ravioli

Someone just be straight with me…is pumpkin the new chocolate?! If so, this savory pumpkin-filled ravioli is incredible. It’s topped with creamy sage butter sauce. The perfect autumn comfort food and well worth the time and effort!

Prep time: 45 mins
Cook time: 10 mins
Yields: 6 servings

Ingredients

• Egg roll wrappers
• 1 shallot, finely chopped
• 1/3 cup butter
• 1 clove garlic, minced
• 2 teaspoons ground sage
• 3/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cup 100% pumpkin puree (not pumpkin pie)
• 2/3 cup heavy whipping cream
• 1 tablespoon cornstarch + 2 tablespoons warm water mixture
• 1 egg, slightly beaten

SAUCE INGREDIENTS:

• 3 tablespoons shallots, minced
• ½ cup white cooking wine
• ½ cup heavy cream
• ½ cup chicken stock
• 1 tablespoon lemon juice
• 4 tablespoons butter
• 1 teaspoon ground sage
• Salt & Pepper to taste

Instructions

1. In a large skillet, saute shallot and garlic in butter until tender. Add the sage, thyme, basil, salt and pepper until well incorporated.
2. Add pumpkin puree and whipping cream.  Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes. Add the cornstarch and warm water mixture. Continue stirring until well thickened.
3. Take one sheet of egg roll wrapper and with a pastry cutter, slice into fourths. Place one rounded teaspoon of filling in the center of one square. Brush around filling with beaten egg. Fold sheet over; trim edges and press down and seal all edges with a fork. Repeat with remaining filling and wrappers.
4. Sauté shallots in 2 tablespoons of butter, about 3-5 minutes. Add white cooking wine, heavy cream, chicken stock and lemon juice. Simmer until sauce is reduced by half. Gently whisk in remaining butter, one tablespoon at a time, stirring constantly. Adding butter only until the previous addition has completely melted. Add sage. Salt and pepper to taste. Serve over ravioli.
5. Cook the ravioli in a large pot of boiling, salted water, about 2 minutes, or until they rise to the surface. Drain well. Transfer ravioli to a serving bowl and sprinkle lightly with salt. Pour the sage butter sauce over the ravioli and sprinkle with as much Parmesan cheese as your little heart desires.

5.0 from 1 reviews

Savory Pumpkin Ravioli

 

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Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

Author: Bakerette.com

Recipe type: Main Dish

Cuisine: Italian

Serves: 6

Ingredients

• Egg roll wrappers
• 1 shallot, finely chopped
• ⅓ cup butter
• 1 clove garlic, minced
• 2 teaspoons ground sage
• ¾ teaspoon thyme
• ¼ teaspoon basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1-3/4 cup 100% pumpkin puree (not pumpkin pie)
• ⅔ cup heavy whipping cream
• 1 tablespoon cornstarch + 2 tablespoons warm water mixture
• 1 egg, slightly beaten
• SAUCE INGREDIENTS:
• 3 tablespoons shallots, minced
• ½ cup white cooking wine
• ½ cup heavy cream
• ½ cup chicken stock
• 1 tablespoon lemon juice
• 4 tablespoons butter
• 1 teaspoon ground sage
• Salt & Pepper to taste

Instructions

1. In a large skillet, saute shallot and garlic in butter until tender. Add the sage, thyme, basil, salt and pepper until well incorporated.
2. Add pumpkin puree and whipping cream.  Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes. Add the cornstarch and warm water mixture. Continue stirring until well thickened.
3. Take one sheet of egg roll wrapper and with a pastry cutter, slice into fourths. Place one rounded teaspoon of filling in the center of one square. Brush around filling with beaten egg. Fold sheet over; trim edges and press down and seal all edges with a fork. Repeat with remaining filling and wrappers.
4. Sauté shallots in 2 tablespoons of butter, about 3-5 minutes. Add white cooking wine, heavy cream, chicken stock and lemon juice. Simmer until sauce is reduced by half. Gently whisk in remaining butter, one tablespoon at a time, stirring constantly. Adding butter only until the previous addition has completely melted. Add sage. Salt and pepper to taste. Serve over ravioli.
5. Cook the ravioli in a large pot of boiling, salted water, about 2 minutes, or until they rise to the surface. Drain well. Transfer ravioli to a serving bowl and sprinkle lightly with salt. Pour the sage butter sauce over the ravioli and sprinkle with as much Parmesan cheese as your little heart desires.

3.1.09