Roasted Pumpkin Wonton Ravioli with Sage Butter Sauce

    1 hour 50 minutes

    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.

    88 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (91)


    I've prepared this recipe several times and it is always a hit. I've replaced the butternut squash with sweet potatoes and have also combined the two and it always turns out fantastic. I also bake the ravioli's for a few minutes before serving.  -  22 Dec 2007  (Review from Allrecipes USA and Canada)


    I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet this dish was.  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    The idea of the recipe sounded wonderful. I was experimenting with making my own pasta so I only used the recipe part for the filling. I found that the squash flavor was completely overpowered by the spices added. If I ever attempt to make butternut squash ravioli again, I would significantly cut down the spices or just add brown sugar and let the squash stand on its own in the ravioli. I love butternut squash and I feel that this recipe was a waste of a very nice vegetable.  -  01 Apr 2008  (Review from Allrecipes USA and Canada)