Roasted Pumpkin Wonton Ravioli with Sage Butter Sauce

Roasted Pumpkin Wonton Ravioli with Sage Butter Sauce


86 people made this

This is an easy recipe with rich flavours. It makes a great dish for entertaining. The ravioli is made of wonton wrappers and can also be made ahead and frozen.


Serves: 8 

  • 1 large butternut pumpkin - halved lengthwise, peeled and seeded
  • 2 teaspoons butter
  • pinch salt and ground black pepper to taste
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 cup (60g) grated parmesan cheese
  • 50 wonton wrappers
  • 1 teaspoon egg white, lightly beaten
  • 60g unsalted butter
  • 1/4 cup chopped fresh sage leaves
  • 1 pinch salt and freshly ground black pepper to taste

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Preheat oven to 180 degrees C.
  2. Place the pumpkin cut side up on a baking tray. Place one tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the pumpkin with a sheet of aluminum foil tucking in the edges.
  3. Bake pumpkin in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  4. Scoop the cooked pumpkin into a bowl and mash until smooth. Mix in the allspice, nutmeg, cinnamon and parmesan cheese until well blended. Season to taste with salt and pepper.
  5. Fill a deep pot with lightly salted water and bring to a boil.
  6. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about one tablespoon of the pumpkin mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and pumpkin mixture until all have been used.
  7. Drop the ravioli into the boiling water and cook for 3 to 5 minutes or until tender. Remove, drain and keep warm until sauce is prepared.
  8. To make the sauce, melt the butter in a frypan over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate