Pumpkin Ravioli in Brown Butter

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 8 to 10 servings
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1 stick butter

2 cups canned pumpkin, Libby's(R)

1 packet (0.7-ounce) onion recipe mix, Lipton(R) Carb Options(TM)

1 cup vegetable broth, Swanson(R)

Salt and pepper

1/4 cup low-fat ricotta cheese, Precious(R)

3 tablespoons grated Parmesan cheese, Kraft(R)

1 teaspoon ground nutmeg, McCormick(R)

16 wonton wrappers, Melissa's(R)

10 fresh sage leaves

2 tablespoons grated Parmesan cheese, for garnish, Kraft(R)


  1. For 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.
  2. Place 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 ravioli in a pot of boiling water and cook until they float to the top. Drain well.
  3. In a large skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.