Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce

By Marge Perry & David Bonom
Pre-made dumpling wrappers make short work of these ravioli, which are a luscious savory-sweet treat ideally suited for autumn entertaining. Be sure to use pumpkin puree and not canned pumpkin pie filling.
  • Yield: 4 entrée servings or 8 appetizer servings
  • Course: Entrée


  • can pumpkin puree
  • chopped fresh chives
  • chopped fresh sage
  • Chopped shallots
  • Cold unsalted butter
  • Dry White Wine
  • Egg
  • grated Pecorino Romano cheese
  • heavy cream
  • pinch ground nutmeg
  • plain dried breadcrumbs
  • Ravioli
  • round dumpling wrappers
  • Salt
  • Sauce:
  • sugar


  1. Line a fine mesh sieve with dampened cheesecloth. Add the pumpkin puree and let strain 1 hour. Transfer to a bowl and stir in the egg, cheese, breadcrumbs, sugar, salt and nutmeg.
  2. Arrange 6 dumpling wrappers on a work surface in a single layer. Place 1 tablespoon of the pumpkin mixture in the center of each and brush the edges with water. Place a second wrapper over the filling, carefully pushing out any air bubbles then pressing the edges to seal. Transfer ravioli to a baking sheet covered with parchment paper. Place a sheet of plastic wrap over the ravioli. Repeat with remaining wrappers and filling.
  3. Bring a large pot of salted water to a gently simmer over medium heat.
  4. While the water comes to a simmer make the sauce. Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the shallots and cook, stirring occasionally, 1 minute. Add the wine, bring to a boil and cook until the mixture resembles wet sand, about 8-9 minutes. Reduce the heat to medium-low and whisk in the remaining 5 tablespoons butter and heavy cream until melted. Stir in the sage, chives and salt
  5. To cook the ravioli add half to the simmering water and cook, stirring gently once or twice, 3 minutes. Remove with a slotted spoon and divide between 2 plates. Add the remaining ravioli to the pot and repeat dividing between the remaining 2 plates. Spoon the sauce over the ravioli and serve with additional grated cheese if desired.