Serves 6


  • 1 can (15 oz) pumpkin
  • 1 teaspoon ground nutmeg
  • 1/4 cup ground walnuts (toasted), plus extra for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (8oz) wonton wrappers (thawed if frozen)
  • water for dabbing
  • 2 teaspoons olive oil


  • 6 tablespoons butter
  • 1 teaspoon dried sage
  • pinch of salt
  • pinch of pepper


  1. Place pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and mix well.
  2. In the center of a wonton wrapper, place 1 tablespoon of the pumpkin-cheese mixture.
  3. Using the tip of your finger, moisten the edges of your wrapper with a dab of water. Place another wrapper on top and press down the edges with your fingertips and the tines of a fork.
  4. Place the finished ravioli on a baking sheet lined with saran wrap coated with 1 teaspoon olive oil (to keep the ravioli from sticking).
  5. Repeat steps 2-4 until all pumpkin is made into ravioli.
  6. Add 1 teaspoon of olive oil to a 6-quart pot of water and bring to a boil.
  7. Add the ravioli and cook for 1 minute. Remove from water and place in a bowl.
  8. To prep the sauce, melt the butter in a small pan over low heat.
  9. Add the sage, salt and pepper.
  10. Heat the butter until it turns a light golden brown. Remove from heat.
  11. Drizzle immediately over the ravioli. Sprinkle with ground walnuts and Parmesan cheese.