RECIPE: Pumpkin Ravioli For Thanksgiving | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Pumpkin Ravioli For Thanksgiving | The Nibble Webzine Of Food Adventures
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RECIPE: Pumpkin Ravioli For Thanksgiving

Make or buy pumpkin ravioli for this recipe. Photo © Liddy Hansdottir | Fotolia.

  What do you do the day after Halloween? Plan for Thanksgiving!

If there’s room on your menu, make pumpkin ravioli: You can serve four pieces as an appetizer. Otherwise, serve this tasty dish during November and December as a seasonal specialty (though you can enjoy pumpkin ravioli year-round).

You can make pumpkin ravioli from scratch, or buy it. Either way, top it with a simple brown butter-fresh sage sauce. The recipe below is from Wisconsin chef Tony Mantuano, who uses Wisconsin-made Parmesan and Provolone cheeses.

If you buy the pumpkin ravioli, this recipe is truly easy: boil ravioli and melt butter with sage. Top with Provolone and crumbled amaretti cookies. You can also garnish store-bought ravioli with chopped dried fruit, which is included in the filling of the homemade ravioli.

If you don’t want the sweetness of the Amaretti (or want to avoid the almonds in the Amaretti), substitute toasted bread crumbs.


Makes 10 servings.


Ravioli Filling

  • 2 cups solid-pack pumpkin (not pie filling)
  • 1/8 teaspoon nutmeg
  • 1/4 cup assorted dried fruit, chopped
  • 1 cup crushed Amaretti cookies, divided*
  • 1/2 cup breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • Dash pepper

  • 2 packages wonton wrappers (100 wrappers)
  • 1 cup (about 4 ounces) grated aged Provolone cheese†
    Brown Butter Sauce

  • 1/4 pound (1 stick) butter
  • 15 fresh sage leaves
  • Optional: chiffonade of sage leaves for garnish

    1. For the filling, combine the filling ingredients, reserving 1/2 cup of Amaretti crumbs for the topping.

    2. For the ravioli, moisten a wonton skin with water. Place a spoonful of filling in the middle. Place another skin on top, moisten the edges and press to seal.

    3. Make sauce (see next step). Cook ravioli in a large pot of rapidly boiling salted water for about 3-1/2 minutes. Remove with a slotted spoon and add to the warm sage butter.

    4. For the sauce, in a sauté pan, heat the butter on high heat until the foam subsides. Remove from the heat and add the sage leaves. Set aside and keep warm.

    5. On warm plates, divide the ravioli and top with grated Provolone, the reserved crushed Amaretti and a few pieces of the sage chiffonade.

    Pumpkin pasta with a sweetened filling is not far removed from a pie crust with pumpkin filling. Check out this dessert pumpkin pasta recipe.

    *If you can’t find Amaretti in your regular market, check at an Italian deli or buy them online.

    †For more flavor, get provolone piccante, an aged, spicier version of mild provolone.


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