Pumpkin Ravioli uses purchased wonton wrappers and canned pumpkin for ease, creating a lovely and easy fall-inspired dinner for two! This pumpkin and pasta goodness is topped with a lovely, nutty sage-infused brown butter.

Delicious homemade pumpkin ravioli filled with a creamy mixture of pumpkin, ricotta, and Parmesan cheese, served with toasted walnuts and crispy sage leaves.

Ingredients: 1 cup pumpkin puree. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 package store-bought wonton wrappers. 1/4 cup chopped walnuts. 3 tablespoons unsalted butter. 8-10 fresh sage leaves. Grated Parmesan cheese, for serving.

Instructions: Put pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper in a bowl and mix them all together until they are well mixed. On a wonton wrapper, put a small amount of the pumpkin mixture. Wet the edges with water, then put another wrapper on top of it. To seal the edges and get rid of any air pockets, press down. Do it again with the rest of the wonton wrappers and pumpkin mixture. As the water boils, add salt to a large pot. For about 34 minutes, or until they float to the top, cook the ravioli one at a time. Fork-out the food and set it aside. Set the pan on medium heat and melt the butter. It will take about one to two minutes of cooking after adding the sage leaves until they are crispy. Take the sage leaves off and put them somewhere else. Put the chopped walnuts in the pan and toast them for two to three minutes, until they smell good and get a little brown. Put the pumpkin ravioli on a plate and sprinkle it with grated Parmesan cheese, toasted walnuts, and crispy sage leaves. Have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes

Delight in the savory flavors of fall with this decadent pumpkin ricotta ravioli, perfectly complemented by a rich brown butter sage sauce. It's a comforting dish that embodies the essence of autumn.

Ingredients: 1 cup canned pumpkin puree. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 package wonton wrappers. 1/2 cup unsalted butter. 8-10 fresh sage leaves. Additional grated Parmesan cheese, for serving.

Instructions: Put pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper in a bowl and mix them together. Make a flat surface and lay out the wonton wrappers. Put a small amount of the pumpkin mix in the middle of each wrapper. Wet the edges of the wrappers with water, then fold them over and press to seal. Boil salted water in a large pot. Add ravioli and cook for two to three minutes, or until they float to the top. Take it out with a slotted spoon and let it drain. Melt the butter in a pan over medium-low heat. It will take about three to four minutes of cooking after adding the sage leaves until the butter turns brown and the leaves get crispy. Toss the cooked ravioli in the brown butter sauce after adding it to the pan. Add more grated Parmesan cheese on top right away before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

This pumpkin pancetta ravioli is a great way to enjoy the rich flavors of fall. The earthy sweetness of the pumpkin filling goes well with the creamy sage sauce, and the crunchy pancetta adds a savory crunch. It's a tasty dish that will warm you up!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup grated Parmesan cheese. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 package of round wonton wrappers. 1/4 cup chopped pancetta. 1/2 cup heavy cream. 1 tablespoon butter. 10 fresh sage leaves, chopped. 1/4 cup chopped walnuts optional, for garnish.

Instructions: In a bowl, mix together pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper. Lay out half of the wonton wrappers and spoon a small amount of the pumpkin mixture onto each one. Place another wonton wrapper on top of each and press the edges to seal, creating ravioli. Bring a large pot of salted water to a boil and cook ravioli for 3-4 minutes, until they float to the surface. In a separate skillet, cook pancetta until crispy, then remove and set aside. In the same skillet, melt butter and add chopped sage leaves, cooking until fragrant. Pour in heavy cream, stirring constantly until sauce thickens slightly. Season with salt and pepper to taste. Serve ravioli topped with sage cream sauce and crispy pancetta. Optional: Garnish with chopped walnuts for added texture and flavor.

Prep Time: 30 minutes

Cook Time: 15 minutes

Delicious homemade pumpkin ravioli filled with a creamy mixture of pumpkin, ricotta, and Parmesan cheese, served with toasted walnuts and crispy sage leaves.

Ingredients: 1 cup pumpkin puree. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 package store-bought wonton wrappers. 1/4 cup chopped walnuts. 3 tablespoons unsalted butter. 8-10 fresh sage leaves. Grated Parmesan cheese, for serving.

Instructions: In a bowl, mix together pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper until well combined. Place a small spoonful of the pumpkin mixture onto a wonton wrapper. Moisten the edges with water and place another wrapper on top. Press down to seal the edges, removing any air pockets. Repeat with the remaining pumpkin mixture and wonton wrappers. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside. In a skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes. Remove the sage leaves and set aside. Add the chopped walnuts to the skillet and toast for 2-3 minutes, or until fragrant and lightly browned. Serve the pumpkin ravioli topped with toasted walnuts, crispy sage leaves, and grated Parmesan cheese. Enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes