Simple, Homemade Pumpkin Ravioli with Butter-Sage Sauce

I love ravioli.

In fact, I love most Italian food but I think ravioli might be one of my favorites.  But making pasta at home?  Not so much.  I mean, I’m sure I could do it and I probably will someday.  But right now in my life?  I don’t think my life right now is up for making homemade pasta.

So when I stumbled upon the great idea of using wonton wrappers to make ravioli, I was sold.  (As an aside, I love the Nasoya brand that most grocery stores sell.  They have just a few simple ingredients, no GMOs and no MSG.  Pretty close to perfect.)

To learn how to make these simple ravioli, check out the directions below.


1 cup pumpkin
1/3 cup parmesan cheese
1/4 tsp salt
pinch of pepper
24 wonton wrappers

1/2 stick of butter
1/2 tsp fresh garlic
1 tsp dried sage


1.  Mix the first four ingredients in a small-ish bowl.
2.  Lay your wonton wrappers out.
3.  Place 1/2 tbsp of filling on each wonton wrapper
4.  Moisten the edges of two sides with a little water.
5.  Fold over (into a triangle, not a rectangle) and press sides together.  (The water should make it stick nicely.)
6.  Meanwhile, bring a pot of water to boil.
7.  Once the water is boiling, cook each ravioli in the boiling water for three minutes (or a little less).  I work in batches.  I do 4-5 at a time.  I’ve found if you do more, they start sticking together.
8.  Using a slotted spoon, remove the ravioli from the pot and place it on a plate to drain slightly.  Do not pile them up on top of each other or they will stick together.
9.  To make the sauce, melt butter in a saucepan.  Add garlic and sage.  Simmer until the garlic browns.  Pour over the ravioli and serve immediately!
10.  Enjoy!