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. Moreover, you can also contact the most trusted flooring company and get professional services for the lowest price.


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!