Roasted pumpkin ravioli with brown butter and hazelnuts

By Gail Simmons
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Roasted pumpkin ravioli with brown butter and hazelnuts

There are tons of fall recipes you can make using pumpkin and this delicious ravioli is one of them.



Pumpkin filling

  • 1 pound fresh pumpkin, peeled and cut into 1-inch cubes
  • 2 cloves garlic, peeled and sliced
  • 1 large shallot, chopped
  • 4 sprigs fresh thyme, leaves only
  • 6 stems fresh sage, leaves only
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 2 eggs, lightly beaten
  • 1 teaspoon finely grated orange zest


  • 48 wonton wrappers
  • 3 tablespoons flour
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1/2 cup Parmesan cheese shavings

Brown butter sauce

  • 2 sticks of unsalted butter
  • 2 tablespoons finely sliced sage
  • 1/2 teaspoon kosher salt
  • 6 turns freshly ground black pepper
  • Half a lemon


Pumpkin filling

  1. Pre-heat oven to 400 degrees Fahrenheit.  Spread pumpkin pieces, garlic and shallot on a parchment-lined baking sheet.  Sprinkle thyme and sage over the top.  Drizzle liberally with olive oil and season with salt and pepper. 
  2. Roast in the oven until the pumpkin is tender and shallots are caramelized around the edges, about 20 minutes. Remove from the oven and scrape into a food processor along with the cream, eggs and orange zest.  Puree mixture until smooth. Set aside to cool.


  1. Using a three-inch cookie cutter, ring mold or water glass, cut out three circles from the egg roll wrappers.  Lay 24 circles out on a lightly floured surface and top each with approximately one teaspoon of the pumpkin filling. 
  2. Using a pastry brush, lightly wet the perimeter of each circle with water, place another round wrapper over top and lightly press around the edges to seal. As you work your way around the filling try to squeeze out as much air from the inside as possible, being careful not to over fill the ravioli.

Brown butter sauce

  1. Bring a large pot of salted water to a boil.  Meanwhile, add the butter and sage to a large sauté pan over medium-high heat, swirling the pan so the sage cooks evenly.  Cook until the butter starts to develop brown bits and smells rich and nutty, about four minutes.  Season with salt and pepper, and a squeeze of lemon juice. 
  2. Cook the ravioli in the boiling water until they become just opaque and float to the top, about four minutes. Drain the ravioli in batches on a paper towel-lined plate and gently toss in brown butter sauce to coat.  Divide the ravioli among four plates and spoon the brown butter sauce over top.  Garnish with the chopped hazelnuts and fresh parmesan shavings.


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