Tuesday, October 5, 2010

Meatless Monday #3

So this weeks featured dish is Pumpkin Ravioli with brown butter sage sauce & I believe this is our favorite by far.  Usually when we try new things my husband will take a bite & say oh this is good but not last night...last night I got a "this is REALLY great, honey." Finally!!!  And I am usually the one who finishes first but I looked down about halfway thru & he had completely devoured his.  Initially, I wanted to call this Pumpkin Pie Ravioli but when we tasted it with the garlic I knew that wouldn't be right.  I just can't imagine leaving out the garlic it really brought the dish together.  So without further a-do, here is the latest culinary adventure for your enjoyment!!

Ingredients for filling:
1/2 (15 oz) can pure pumpkin
4 oz cream cheese, softened
1 clove garlic, grated 
1/2 cup Italian cheese blend 
1/4 teaspoon pumpkin pie spice
1 teaspoon dried chives
Salt & Pepper to taste (my suggestion is 1/4 teaspoon salt & 1/4 teaspoon white pepper) **we love white pepper but if that's too much feel free to adjust
1 package square wonton wrappers

Ingredients for the sauce:
2 tablespoons unsalted butter
1/8 teaspoon of dried sage
pinch of salt

Step 1:  In a med bowl mix together all the ingredients above, set aside.

Step 2:  You will be using 2 wontons per ravioli.  Place wonton wrappers on a floured work surface & spoon approximately 2 teaspoons of the mixture in the middle.  Take a brush that has been dipped in water & coat the edges of the bottom wrapper.  Place 2nd wrapper on top & working from the center out, seal the edges til all the bubbles are gone.   

This is what it should look like when you are done.  I took a biscuit cutter that had ruffled edges & set it on top & it cut thru the wrappers once they were assembled.  You could also use a pizza cutter & then take a fork around the edges for a similar look.  NOTE:  I made 5 per person but we only ate 4.  The entire batch would easily serve 4ppl.

Step 3:  This is the finished product, ready to be dropped into boiling water, that has been salted.  In a dutch oven or similar, over med high heat drop these in.  You will know they are ready when they float to the top.  Remove them from the pot one by one & set aside.  Then drain the water.   

Step 4:  Return pot to the stove over med heat, add 2 tablespoons (unsalted) butter, 1/8 teaspoon dried sage, pinch of salt.  Allow butter to brown & then pour over the ravioli.  Garnish with chives & Parmesan cheese.  Served with an Arugula salad.  Enjoy!!!


  1. Looks great! Most weeks I do meatless Monday, Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday!! Can't wait to try the recipe. I love brown butter with sage...

  2. These look delicious!!!! Sage is one of my fav. herbs...I will try it this week


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