Wonton wrappers are quickly becoming one of my favorite things to cook with. They are versatile and easy but also a little bit fancy. I have been keeping a package of wonton wrappers in the freezer lately to whip up any number of appetizers or meals in a heartbeat. I’ve filled them with cream cheese and green onion and baked them into cream cheese rangoons, I’ve added cabbage, blue cheese and hot sauce for buffalo rolls and today, I turned them into ravioli.
This year, for the first time in my life, I started seeing pumpkin as something more than dessert. While last year I was obsessed with adding pumpkin to my favorite sweets, this year I’ve learned how incredible pumpkin can be with a savory twist. When I saw Pumpkin Ravioli on the menu when I was out to dinner with my fiance’s parents, I had no trouble deciding what I’d be ordering for dinner. I didn’t regret it. It was the best meal that I’ve had in a very, very long time! I knew that I was going to have to try to whip up some pumpkin ravioli at home. So I did!
Tonight was the Magnificent Mile Light Parade, which just so happen to kick off right on my street – how perfect! I thought it’d be a great night for a cozy, home-cooked dinner. So I called up my brother and invited him and his friend to come over for dinner and got to work.
These were so incredibly simple! It took just a minute to prepare the filling and about 20 minutes to seal all of my ravioli. They were easy for me to prepare in advance, so I could go watch the parade and then pop them in the oven right before we were ready to eat. Then, a quick five-minute sauce and I was serving my guests a delicious meal with zero stress. It was fantastic!
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Baked Pumpkin Ravioli with Sage Butter Sauce
1 can pumpkin puree (15 ounces)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of salt
1 package goat cheese (4 ounces)
Sage Butter Sauce:
1 stick butter
1/2 teaspoon minced garlic
1/4 cup coarsely chopped sage
Prepare the filling by adding the pumpkin, cinnamon, nutmeg, ginger, salt and goat cheese and stirring until smooth.
Spoon one teaspoon of the filling onto a wonton wrapper.
Brush the edges with a bit of water and press to seal. Cover with plastic wrap until you’re ready to cook.
*NOTE: If you’re preparing the ravioli in advance (and I don’t recommend doing so for more than 1 hour), I recommend placing them directly on the baking sheet so you can pop them straight into the oven without moving them (aka not what I have pictured below).
Over low heat, melt the butter.
Right when it starts to bubble, add the garlic and simmer for 1 minute.
Add the sage and continue to cook and stir for another 2 minutes. It should be golden in color and have a nutty aroma.
Pour over your ravioli and serve!
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I’m sorry I don’t have a better picture of the finished product! My guests had arrived and I was so excited to serve dinner that I totally forgot to take a picture before diving in! You’ll have to trust me that it looked gorgeous! I served mine with garlic bread and wine. I will definitely make these again! I just loved them. They were fairly quick, easy to make and absolutely delicious! Has anyone else made pumpkin ravioli? What are your favorite recipes?