Easy Pumpkin Ravioli in Brown Butter

First off, I hope everyone had a fun and safe holiday. We had a really low-key Halloween, drinking pumpkin beers, watching Hocus Pocus (which gave me a great costume idea for next year… yes, already planning it) and handing out candy. It didn’t stop me from dressing up in my cozy corgi onesie costume though!

The trick or treaters loved being greeted by two pups at the door

Next order of business is my kitchen is finally, finally, FINALLY finished! If you follow me on Instagram and check out my stories, you already saw it, but here’s the big reveal for the second time!

Before & after

Insert heart-eye emoji

If you don’t follow me on Instagram, you should. I’ve been working with a lot of cool companies and brands and expanding my influencer status lately. I always seem to have a fun promotion and codes for you to save $$$ on things I love.

OK, enough of that business. Let’s get down to the other business. It’s November now, and Halloween is over, but that doesn’t mean we have to give up on pumpkins! After all those holiday sweets though, I decided to whip up a light, savory pumpkin dish… then drown it in brown butter.

  • 8oz pumpkin puree (NOT pumpkin pie filling)
  • 8oz ricotta cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp cinnamon
  • 2 eggs
  • 24 frozen wonton wrappers
  • 4 Tbsp butter
  • 1 tsp minced garlic
  • 1 tsp chopped fresh sage
  • freshly grated parmesan (optional)
  1. Mix together the pumpkin, ricotta, garlic powder, sage, thyme, cinnamon & 1 egg with a pinch of salt & pepper in a bowl.
  2. Lay out half of your thawed wonton wrappers on a clean, dry surface. Create an egg wash in a small bowl by whisking together remaining egg and about 2 tsp of water.
  3. Place 1 tsp of the pumpkin/ricotta mixture in the middle of each wrapper. Brush the egg wash around the edges & use the other half of the wonton wrappers to top the 12 raviolis.

    Gently push all the air out & seal them. *At this point, you can place them on a parchment lined sheet tray to freeze them. You will have plenty of filling left to make a big batch to save.
  4. To make the brown butter sauce, melt the butter in a small sauce pan over medium heat, constantly stirring. If you let the fat of butter settle on the bottom, it will burn. Once it becomes light brown (about 4-5 minutes of cooking), remove it from the heat & add the minced garlic & sage, still stirring to keep it moving. Carefully transfer to glass measuring cup or bowl to stop it from continuing to cook in the hot pan.
  5. To cook the ravioli, bring heavily salted water to a boil. Cook the ravioli 3-4 at a time without crowding the pot, for about 3 minutes, until they are tender. Use a slotted spoon to remove gently them from the water. (They are delicate)
  6. Serve with a generous drizzle of the brown butter & the grated parmesan to your liking.

It’s nutty, it’s sweet, it’s savory, it’s light, but also buttery and indulgent… It’s a perfect fall meal.

I’ll be honest. I originally tried to make my own pasta dough and do more a traditional ravioli, but I don’t have a pasta sheeter (yet) and I couldn’t get it as thin as I needed. They were OK, but eh, just OK. There’s also something oddly more elegant about how the wonton raviolis look, so I think it’s a win-win: easier & prettier.

Right out of a fancy restaurant… or not.

Using the wonton wrappers is a huge shortcut. It makes it so easy to crank these guys out like an assembly line. Like I said before, you will have plenty of leftover filling if you want to make more than 12. I suggest 3 raviolis for an appetizer serving, or 6 for the main dish of a meal. If you have a bigger family and want to make more than that at one time, double up on the brown butter recipe.

I think making a bunch of these and freezing them before Thanksgiving would be a great plan for an unexpected appetizer. If you don’t want a bunch of pumpkin ravioli in your freezer, save the mixture and add it to a marinara sauce for a surprising autumn twist on spaghetti night or use it in a pumpkin lasagna with some alfredo sauce. Pretty much anywhere you would use ricotta, you can use this for instant fall flavor.

You can keep the leftover filling for a couple weeks in the fridge

For most of my life, I thought pumpkins were just for Jack-o-lanterns and pie. I think a lot of people only really encounter pumpkin in sweeter dishes & desserts, so this is a fun twist on an otherwise ordinary pasta dish. Obviously, you can fill those wontons with any kind of filling you like… cheese, spinach, meat, whatever you’re into. It’s insanely easy to make them this way, so go crazy. I have big plans for the rest of my wrappers.

What do you think? Have you ever tried pumpkin ravioli? Would you want to? If you try out this recipe, I think the outcome will surprise you. Give it a shot, while I get back to work on another fall recipe!

Growing Your Own Fresh Herbs

It’s hard to come up with a savory dish that doesn’t benefit from the addition of fresh herbs. The problem is you spend money on them, use a little in a recipe and the rest ends up wilting in the fridge. It takes some work to maintain fresh herbs, but it’s a choice between spending time or spending money.

I’m lucky to live in Southern California where I can grow all year long. There were a few weeks this winter when the tempatures dropped and I had to move my plants indoors every night, but other than that I’ve been pretty successful with my little back porch “garden”. The only real hiccup was when the Santa Ana winds came in strong and literally blew half my planters off the table. What a depressing day that was.

So I’m down a couple pots, but currently I have a nice trio consisting of basil, my favorite, parsley, which goes great on any dish, and mint, which is looking a little picked over in the photo because I added a bunch to my detox waters. It’s awesome to walk outside and get what I need right from the plant. When we have to move again for my husband’s next assignment (he’s in the Navy), we plan on buying a home and my one requirement is a yard where I can plant not just herbs, but vegetables too.

There are plenty of ways to start your own herb garden. You can do it the old fashioned way with some seeds, planters and soil, but there’s shortcuts. You can find indoor and outdoor kits that come with everything you need to grow and maintain your herbs. You could also buy them already growing from a nursery, so all you have to do is transplant them and keep them alive.

If you don’t live in a climate that’s warm all year long, the indoor garden is a good option. If you don’t have the counter space for that, you can freeze fresh herbs for the winter. Harvest what you have before it gets cold and put them in an ice cube tray with olive oil. You can thaw them out at needed or even throw a couple cubes into a pan for making sauces or stir frys.

I’ve really learned to utilize my freezer more in the past few months. I hate wasting food and money. I’ll definitely write a post soon on how I prep and freeze to get a head start on meals and save ingredients from ending up in the trash. But I digress.

I completely believe fresh herbs are worth the time. Like I said, most meals can be enhanced by them. The dry stuff in the little plastic cylinders is just fine, but I find there’s a big difference in flavor and fragrance from going fresh. Even my back porch smells like mint and basil everyday, it’s lovely.

Leftovers can really benefit from herbs. How often do you have boring pizza from the night before in the fridge? Heat it up (in a skillet, oven or toaster oven, never the microwave!) and throw some fresh torn basil on top. If you make a big pot of soup to keep in the fridge, don’t throw in all the herbs you have. Make sure to save some and after its warmed up, garnish each serving to really bring out that fresh taste.

I use herbs almost every day. If you don’t, and you cook a lot, I would highly suggest getting familiar with them. It’s up to you how much you want to invest in them. I think it’s really fun to grow my own. The dried herbs are essential too, I have a whole shelf in my pantry for them. You need them for seasoning proteins, crusts, breading etc. But that extra punch from adding fresh herbs is really brings a dish together and helps create a finished presentation.

So how do you use herbs in your cooking? What’s your favorite? Let me know!

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