Pumpkin & Broccoli Ravioli with Sage Butter Sauce

Recipe written by The Chef Next Door

Serves 4


1 cup canned pumpkin puree

1 cup fresh broccoli, cooked and cooled slightly 

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

24 Wonton wrappers

5 Tbsp butter

8 fresh sage leaves

Combine the pumpkin, broccoli, Parmesan, salt and pepper in the bowl of your food processor. Turn it on Low and process until smooth. Taste for seasoning and add more salt if needed.

Spoon a large teaspoon of the pumpkin mixture into the center of each Wonton wrapper. Moisten your finger with water and wet all four edges of the dough, then bring the sides together to form a triangle. Pinch the edges to seal. Repeat until all the ravioli are made.

Next, make your sage butter sauce. In a small skillet, place the butter and sage leaves. Cook over low heat until the butter is melted and starts to sizzle and the sage is wilted. Remove the pan from the stove and set aside.

Place the ravioli into a large saucepan of boiling water with a couple teaspoons of salt. Cook 5-7 minutes, then remove the ravioli from the pan with a spider and place directly on a serving platter or individual plates. Drizzle the sage butter sauce over the top of the ravioli and sprinkle with additional Parmesan cheese, if desired.

Bon Appetit!