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Pumpkin Ravioli

Pumpkin Ravioli


  • 1 15 oz can of pumpkin puree

  • 1 tablespoon brown sugar

  • ¼ cup fresh parmesan

  • ¼ teaspoon nutmeg

  • 1 egg yolk

  • Wanton wrappers

Sage Butter Sauce Ingredients

  • 1 stick of butter

  • 3-4 sage leaves

  • 2-3 cloves of garlic

  • Salt and pepper to taste

  • 2 tablespoon pine nuts


  1. Drain pumpkin puree with a fine mesh strain for 15 minutes.

  2. Transfer drained pumpkin to a mixing bowl, add brown sugar, nutmeg, parmesan and egg yolk. Mix well until well combined.

  3. Lay out wanton wrappers on a floured surface to keep from sticking. Place a dollop of filling on the center of the wrapper. Brush edges of wrapper with water and place second wrapper over top. Work out air starting from the filling to the edges and seal. Repeat this process until all filling is gone.

  4. Melt butter in skillet. Add garlic, sage leaves, and salt and pepper. Allow to cook for 2-3 minutes. Add pine nuts just before you remove sauce from heat. Be careful not to leave pine nuts on heat as they can burn fairly fast.

  5. In a pot of boiling salted water, cook ravioli in batches until tender about 1 ½ - 2 minutes. Remove ravioli when cooked and add directly into butter sauce. Gently coat ravioli with sauce, serve with fresh parmesan.

Pumpkin Ravioli
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