Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pumpkin Soup

Recipe courtesy of Kerry Simon

Crab Ravioli in Creamy Tomato Sauce

Recipe courtesy of Sandra Lee

Pumpkin Gingersnap Cheesecake

Recipe courtesy of Ree Drummond

Almost-Famous Pumpkin Cheesecake

Recipe courtesy of Food Network Kitchen

Pumpkin Ravioli

Recipe courtesy of Wolfgang Puck

Pumpkin Wonton Ravioli

Recipe courtesy of Ree Drummond

Pumpkin Ravioli in Brown Butter

Recipe courtesy of Sandra Lee

Pumpkin Ravioli with Sage and Toasted Hazelnuts

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.