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Best Lighter Brown Butter Pumpkin Ravioli (Easy 30-Min Recipe)

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A quick and easy 30-minute recipe for lighter pumpkin ravioli with a brown butter sage sauce, using wonton wrappers for a delicate texture and Greek yogurt for a healthier filling.

Ingredients

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  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/3 cup plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 package (about 50–60) square wonton wrappers
  • 1 large egg, beaten
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 clove garlic, minced
  • 1/4 cup reserved pasta cooking water
  • 2 tablespoons grated Parmesan cheese (plus more for serving)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Make the filling: In a medium bowl, combine the pumpkin puree, Greek yogurt, Parmesan cheese, nutmeg, salt, pepper, and cayenne if using. Stir until smooth and well combined. Taste and adjust seasoning if needed. Set aside.
  2. Set up your ravioli assembly line: Lay a clean kitchen towel on your counter. Place the wonton wrappers on one side, the bowl of beaten egg in the middle, and a parchment-lined baking sheet on the other side.
  3. Fill the ravioli: Take one wonton wrapper and place it on the towel. Drop about 1 heaping teaspoon of filling in the center. Do not overfill.
  4. Seal the ravioli: Dip your finger or a pastry brush in the beaten egg and brush it along all four edges of the wrapper. Place a second wrapper on top and press firmly around the filling to push out any air bubbles. Press the edges to seal completely. Place the finished ravioli on the parchment-lined baking sheet. Repeat with the remaining wrappers and filling (about 20-24 ravioli).
  5. Get the water boiling: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
  6. Make the brown butter sage sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty—about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
  7. Cook the ravioli: Carefully drop the ravioli into the boiling water, working in batches if needed. Cook for about 2-3 minutes, until they float to the surface and look slightly translucent. Use a slotted spoon to transfer them directly to the skillet with the brown butter sauce. Reserve about 1/2 cup of the pasta water before draining.
  8. Finish the sauce: Return the skillet to medium heat. Add 1/4 cup of the reserved pasta water and 2 tablespoons of Parmesan cheese. Gently toss the ravioli in the sauce until coated and the sauce thickens slightly—about 1 minute. Adjust salt and pepper to taste.
  9. Serve immediately: Divide the ravioli among plates, spoon any remaining sauce over the top, and garnish with extra Parmesan cheese and the crispy sage leaves. Add a pinch of red pepper flakes if desired.

Notes

Do not overfill the ravioli to prevent bursting. Seal tightly to avoid air bubbles. Watch the brown butter carefully as it can burn quickly. Work in batches when cooking ravioli. Save pasta water for the sauce. For best results, serve immediately.

Nutrition

Keywords: pumpkin ravioli, brown butter sage sauce, easy ravioli, 30-minute meal, fall recipe, wonton wrapper ravioli, lighter ravioli

Find it online: https://perkypan.com/best-lighter-brown-butter-pumpkin-ravioli-easy-30-min-recipe/