Pumpkin Ravioli with Sage Brown Butter

Wonton-wrapped puréed pumpkin ravioli together with delicious brown butter and sage make for a delicious harvest-inspired recipe that pairs wonderfully with our Katie’s Acre Chardonnay.


  • 2 sage sprigs, divided
  • 1/2 cup butter
  • 3 Tbsp Trefethen extra virgin olive oil, divided
  • 1 1/4 cups canned pumpkin
  • 3/4 cup Parmigiano-Reggiano cheese, grated
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1 package wonton wrappers, about 48 wrappers
  • 1 egg, lightly beaten


  • 1Finely chop leaves from 1 sage sprig to equal about 1 Tbsp. Combine chopped sage and butter in a medium-sized skillet over medium heat and cook until butter is lightly browned and fragrant, 4-5 minutes. Remove half of the butter-sage mixture from skillet and combine with 2 Tbsp olive oil in a small bowl and set aside.
  • 2Remove skillet from heat and add pumpkin, grated cheese, lemon juice, and salt to skillet. Stir to combine.
  • 3Place 8 wonton wrappers on a cutting board and brush outside edges with beaten egg. Place 1 rounded Tbsp of pumpkin filling in center of each wrapper, leaving a 1⁄2-inch border around the edge. Place a second wrapper on top, pressing the edges together to seal. Press gently on filling to spread evenly. Move ravioli to a tray and cover with plastic wrap. Repeat procedure with remaining wrappers, beaten egg, and pumpkin mixture.
  • 4Remove leaves from remaining sage sprig. Heat remaining 1 Tbsp olive oil in a small skillet over medium-high heat. Add sage leaves and cook until crispy, 2 -3 seconds. Remove from skillet and set aside.
  • 5Bring a large pot of salted water to a boil and add half the ravioli to the pot, one at a time. Cook until tender, 1-2 minutes. Remove from pot with a slotted spoon to drain excess water. Transfer cooked ravioli directly to plate, repeating procedure with remaining ravioli and dividing evenly amongst 4 plates. Drizzle with reserved brown butter and olive oil mixture. Garnish servings with crispy sage leaves and enjoy!

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