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Pumpkin Ravioli


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  • For Ravioli:
  • 1 Tbsp. butter
  • 2 medium leeks, washed, white parts only thinly sliced
  • 1 garlic clove, minced
  • 1 15-oz. can pumpkin puree
  • 1/4 cup goat cheese, crumbled
  • 3 Tbsp. olive oil
  • Salt and pepper, to taste
  • 1 pkg wonton wrappers, each cut into quarters
  • For Sauce:
  • 6 Tbsp. butter
  • 1/2 tsp. salt
  • 1 tsp. sage, chopped
  • 2 Tbsp. heavy cream
  • For serving:
  • 1 cup arugala
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup toasted pecans coarsely chopped



Step 1

To make the filling, saute the leeks and garlic in 2 tablespoons of butter. Remove from heat; combine sauteed vegetables with pumpkin and goat cheese. Add olive oil, salt and pepper, to taste.

Lay quartered wonton wrappers on a floured surface. Place 1 tsp of filling on half of squares. Brush water around the edges of the pumpkin-topped wonton squares. Press an untopped wonton square on top of each filled square. Crimp the edges together with a fork. Boil the ravioli for 3-4 minutes, or until tender.

Meanwhile, melt butter in a small skillet over low heat. Add salt, then sage. Stir in heavy cream. Toss the ravioli with the brown butter sauce. Serve with arugula, Parmesan cheese, and pecans. Refrigerate any leftovers.

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