Pumpkin Ravioli with Butter & Sage Sauce

Turn pumpkin pie filling into a delicious savory pasta.
Publish date:

Recipe by Marianne Williams

  • 4Servings


  • 3/4 cup fresh ricotta 
  • 2/3 cup filling from leftover pumpkin pie 
  • 2/3 cup grated Parmesan 
  • 2 large eggs 
  • 48 square wonton wrappers 
  • 1 stick butter 
  • 8 fresh sage leaves


In bowl, mix ricotta, pie filling, 1/3 cup Parmesan, 1 egg, and 1 tsp. salt. Divide filling among 24 wonton wrappers. Beat remaining egg; brush on edges of wrappers. Top with remaining wrappers; press edges to seal ravioli. Bring pot of water to boil; salt water. Working in 2 batches, cook ravioli for 2 minutes. Drain ravioli; transfer to large bowl. In large skillet, melt butter over medium heat. Add sage. Cook until butter browns and sage is crispy, about 4 minutes. Pour over ravioli; season with pepper. Sprinkle with remaining 1/3 cup Parmesan.