Roasted Pumpkin Wonton Ravioli with Sage Butter Sauce

    Roasted Pumpkin Wonton Ravioli with Sage Butter Sauce

    10saves
    1hour50min


    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.

    Ingredients
    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

    Directions
    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.

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