Quick Pumpkin Ravioli

    40 minutes

    Wonton wrappers stuffed full of butternut pumpkin, mascarpone, cayenne, pepper and Parmesan are boiled then lightly sautéed in butter and topped with fresh sage.

    100 people made this

    Serves: 6 

    • 1 cup butternut pumpkin, cooked then mashed
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 pinch cayenne pepper
    • 1/2 cup mascarpone cheese
    • 1 egg yolk
    • 1/3 cup Parmesan cheese, grated
    • 450g round wonton wrappers
    • 2 tablespoons butter
    • 1 clove garlic, unpeeled
    • 1/4 teaspoon fresh sage, to taste, chopped
    • 1 tablespoon Parmesan cheese, to taste, grated

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place cooked pumpkin into a mixing bowl. Add salt, black pepper and cayenne pepper. Stir in mascarpone cheese, egg yolk and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
    2. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water then run it all along the outer edge of the wonton pastry to moisten. Place about 1 teaspoon of filling in the centre of the wonton. Fold the wonton in half to make a half-moon shape then press the edges to seal. Repeat with the remaining wonton wrappers.
    3. Place a deep frying pan over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
    4. Drop the filled ravioli into the boiling water a few at a time then cook until they float to the top, about 2 minutes. Drain the ravioli then transfer them to the frying pan. Turn the heat up to medium-high then cook just until the ravioli are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.

    Chef John

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    Reviews in English (130)


    These were super delicious! This will definitely be a regular item on my family's dinner menu. My only gripe about this recipe is the delicacy of the won ton wrapper. It took several tries to prevent tearing and to sufficently seal the edges together. Once mastered though, this recipe rocked! I followed another reviewer's advice and used a generous amount of cayenne pepper which gave the ravioli a nice kick. In case anyone else doesn't have mascarpone cheese stocked in their fridge, a mixture of 8 oz. cream cheese, 2 1/2 tbs sour cream, and 1/4 c. heavy whipping cream in lieu of the mascarpone cheese works perfectly.  -  25 Jan 2012  (Review from Allrecipes USA and Canada)


    I LOVED this recipe. It is finally the ravioli I crave from my favorite Italian restaurant. The brown butter sage sauce is perfect. I did use acorn squash instead of butternut because that is what I had. I also made some changes that made this a little healthier. I used 2 oz. of Neufatel cheese (a lower fat cream cheese) and two tablespoons of Parmesan instead of the cheese suggested. I also used a teaspoon of maple syrup in the mixture. Lastly, I topped the ravioli with roasted walnuts and served it with a spinach salad and roasted brussel sprouts. This takes a little longer than implied, but so worth the time investment. I great vegetarian dish.  -  26 Nov 2011  (Review from Allrecipes USA and Canada)


    delicious! the cayenne pepper doesn't really do much in terms of heat or flavor, so i either add a big pinch of it or a big pinch of crushed red pepper flakes. didn't do the sage butter sauce, but rather just tossed in butter and topped with freshly grated parmesan. also i hate wasting egg whites so i added a little bit of water to it and beat that to make a "glue" to seal the raviolis. they come out delicate and subtle, with a comforting butternut squash taste. SO good. will definitely make again and again. oh, also this recipe made a lot so i froze a bunch (laid out on a baking sheet to freeze then threw them all in a bag) and cooked about 3 min, until the raviolis floated to the top.  -  27 Nov 2011  (Review from Allrecipes USA and Canada)