Pumpkin Ravioli With Sage Brown Butter Appetizer

Along with decorating the house, shopping for gifts and other end~of~year festivities, I love parties. Whether welcoming friends to our home or going to their homes, getting together with the people you love is a treasured activity.

Here are two other recipes with pumpkin flavor that you will like:

• Pumpkin Risotto Bites
• Pumpkin Spice Martini

I love reading recipes and thinking about combinations of appetizers that will make a delicious spread. Pumpkin Ravioli with Sage Brown Butter is one of those recipes that fits a fall or holiday theme.

Also, at the bottom of the post, I have a PRINTABLE ~ Appetizers 101 Guideline.

This post contains affiliate links to products that I use and love. If you should purchase anything through this site I may receive some compensation, but you don’t pay a penny more.

If you’ve been reading Bluesky at Home for a while, you know that I have some die~hard guidelines for party food, especially appetizers:

• it has to be pretty
• it has to taste great
• it has to be just 1 or 2 bites
• it has to be made mostly ahead of serving time

Pumpkin Ravioli with Sage Brown Butter checks off all those boxes as you will see. One of the other criteria I like to stick with is ~ no utensils. Well, this recipe gets a pass. For cocktail parties where a fork is required, I just use a salad fork.

How to Make the Pumpkin Ravioli

Did you think I was going to show you how to make ravioli from scratch? Not a chance, although that is a fun cooking experience. We’re all too busy this time of year not to use easy peasy ingredients that make our entertaining lives less stressful.

I discovered years ago that egg roll wrappers make great ravioli. They are available in your local grocery store in the produce section. Usually, I have found them in both round and square shapes, about 3 inches square or round.

Recently, I couldn’t find either round or square wonton wrappers of that size. But my grocery store had 6~inch square egg roll wrappers with 21 sheets to a package. As it turned out, that was a great option.

Using a 2~inch cookie cutter, I made circles, getting about 6 circles from each 6~inch square. I have both smooth and fluted edge cookie cutters.

I chose the ruffled one for the ravioli, but either will be fine. These cookie cutters are so useful for a variety of kitchen tasks, such as cutting out brownies and risotto.

You will need 2 circles for each pumpkin ravioli so how many you cut out depends on how many servings you need.

TIP: After you have cut out all your ravioli circles, cover them with a slightly damp dishtowel so they do not dry out.

The Pumpkin Ravioli Filling

This step is super easy. Just combine all the filling ingredients in a medium bowl and refrigerate until ready to use. You will probably have leftover filling. Cover tightly and it will keep in the fridge for a few days.

How to Assemble the Ravioli

Place 1 sheet of parchment paper on a sheet pan. You will need:

• the bowl of pumpkin filling
• the ravioli rounds
• a small bowl of water
• cutting board or flat surface
• 2 small spoons

Lay several wonton circles on the sheet pan.

If you want, you can lightly dust the parchment paper with flour. Fill about 1/2 teaspoon of filling on one spoon.

TIP: Use the back of the other spoon to scrape off the filling onto the center of one wonton circle. Don’t overfill the ravioli round. You don’t want the filling to seep out into the sage brown butter sauce. Repeat with several more.

Dip your index finger into the water and run it around the outer edge of one ravioli round. Place another ravioli round on top of the first one.

NOTE: Water acts like glue, sealing the 2 ravioli rounds together.

Press the top ravioli round down to adhere to the one on the bottom.

Pick up the ravioli and press all around the edge of it, making sure that no filling seeps out and that all edges are securely pressed together. This also presses out any air bubbles.

MAKE AHEAD NOTE: At this point, you can freeze the filled ravioli. Place the ravioli on a parchment~lined sheet pan and place it in the freezer for several hours. When they are completely frozen, place the ravioli in a freezer zip~lock bag.

Freezing ahead is my favorite way to prepare the ravioli. Then you can take out however many you need. Anything you can do ahead for a party is a good thing.

How to Cook the Ravioli

In a shallow saucepan or skillet, bring water to a boil. Add a large pinch of kosher salt.

Place about 3 ~ 4 ravioli in the pan, using a slotted spoon or spatula to keep them separated. When they rise to the surface ~ which only takes a minute or two, cook for 1 more minute.

Using the slotted spoon, remove the ravioli to a parchment~lined sheet pan. Repeat until all the ravioli are cooked. Cover with foil and place in a warm (200˚F.) oven while you make the sauce.

NOTE: If you are cooking the ravioli from frozen, just cook them a minute or so longer; again they will float when done.

How to Make the Sage Brown Butter Sauce

In a skillet, melt the unsalted butter and cook over low heat until the butter has started to foam and brown slightly. Don’t let the butter burn!

TIP: If your heat is as low as it will go and the butter is getting really brown, remove your skillet from the stovetop for a minute or two until the heat is reduced.

Add one finely chopped garlic clove and the sage leaves to the skillet and stir for about 30 seconds until they start to crisp up.

Then add the ravioli, about 3 or 4 at a time, using your spatula to push the brown butter onto the ravioli. Cook for about 1 minute to heat through. Repeat until all your ravioli are warmed in the sauce.

TIP: If you are making a large number of ravioli, have the oven set at 200˚F. Place the sheet pan with the ravioli in the oven to stay hot.

S erving the Pumpkin Ravioli

When ready to serve the pumpkin ravioli, place the ravioli on a serving platter. Spoon the sauce over the ravioli and garnish with the sage leaves.

You can make a whole platter of ravioli and let your guests serve themselves or place 2 or 3 on individual small serving plates.

They are rich so 3 is the max number per serving as part of an appetizer party. If you are going to serve them as a main course, then 5 ~ 6 is more than enough, assuming you have a first course and dessert.

Pretty, isn’t it? The bit of sweetness of the pumpkin filling pairs so well with the savory brown butter infused with the scent of sage. It’s a match made in pumpkin heaven.

Here is the complete recipe.

PUMPKIN RAVIOLI WITH SAGE BUTTER RECIPE

Another easy, fast, delicious, make~ahead appetizer for holiday entertaining. This Pumpkin Ravioli with Sage Brown Butter is one appetizer that you should try.

For future reference, click on the icon below for the PRINTABLE ~ Appetizer 101 Guidelines.

This Pumpkin Ravioli with Sage Brown Butter is one appetizer that you should try. PIN it now so you have it for your upcoming entertaining or your family meals.