Easy Pumpkin Ravioli with Roasted Garlic Brown Butter: Easy Pumpkin Ravioli with Roasted Garlic Brown Butter

The Heart of the Dish

This recipe is about cozy feelings. It turns simple things into a warm hug on a plate. I love how the pumpkin and ricotta get so friendly with each other. They make a creamy, sweet filling. The nutmeg is my secret. It whispers “autumn” with every bite.

Why does this matter? Because cooking is how we care for people. A shared meal says “I’m glad you’re here.” This dish is perfect for that. It feels fancy but is so simple. What’s your favorite cozy fall flavor? Is it apple, pumpkin, or something else?

A Little Kitchen Story

Let me tell you about the first time I made these. I was using a glass to seal the edges. The ravioli looked like little moons! But my grandson saw them and shouted, “Tiny pillows!” I still laugh at that. Now we always call them pasta pillows.

That’s the fun of wonton wrappers. They let anyone make ravioli. No pasta machine needed. Just you, some filling, and a bit of water. *Fun fact: Wonton wrappers were originally used in Chinese cooking over 1,000 years ago.* Isn’t it nice how food ideas travel?

The Magic Butter

Now, the sauce. Do not walk away from the butter! I learned this the hard way. You watch it like a good book. It melts, then foams, then turns a lovely golden brown. Doesn’t that smell amazing? That’s the flavor changing. It gets nutty and deep.

Then you add the buzzed-up garlic and herbs. The sizzle is the best sound. Why does this matter? This one sauce lifts the whole dish. It turns simple pasta into something special. It teaches patience. Good things come to those who watch their butter.

Making Your Pillows

Be gentle with your wrappers. They can tear. I keep a damp towel over the stack I’m not using. This keeps them soft. Scoop your filling, seal the edges well. Press out the air bubbles. Little pockets of air can make them burst in the water.

I boil just a few at a time. This keeps them from sticking together. Use that slotted spoon. Have you ever tried making homemade ravioli before? What was your biggest helper or hurdle? For me, it was that mini ice cream scoop!

For Future You

I always make extra. Life is busy. Having these in the freezer is a gift to your future self. After they freeze solid on a pan, pop them in a bag. They won’t stick together. Then, on a tired night, dinner is six minutes away.

Just boil them straight from frozen. Give them an extra minute or two. Top with that easy brown butter. It’s a lifesaver. Do you have a “freezer hero” meal you rely on? I’d love to add more ideas to my list.

Ingredients:

Ingredient	Amount	Notes
Pine nuts	⅓ cup	For the Pumpkin Ravioli
Garlic cloves, minced	2	For the Pumpkin Ravioli
Ricotta cheese	1 cup	For the Pumpkin Ravioli
Pumpkin puree	1 cup	For the Pumpkin Ravioli
Parmesan cheese, grated	⅓ cup	For the Pumpkin Ravioli
Salt	½ teaspoon	For the Pumpkin Ravioli
Pepper	½ teaspoon	For the Pumpkin Ravioli
Nutmeg	1 teaspoon	For the Pumpkin Ravioli
Wonton wrappers	12 ounces	For the Pumpkin Ravioli
Unsalted butter	8 tablespoons	For the Roasted Garlic Brown Butter
Garlic cloves	4	For the Roasted Garlic Brown Butter
Fresh parsley	1 sprig	For the Roasted Garlic Brown Butter
Fresh oregano	1 sprig	For the Roasted Garlic Brown Butter
Fresh basil	1 sprig	For the Roasted Garlic Brown Butter
Parmesan cheese	for serving	For the Roasted Garlic Brown Butter

Easy Pumpkin Ravioli with Roasted Garlic Brown Butter

Hello, my dear! Come sit at the table. Let’s make something cozy. This recipe feels like a hug from autumn. I love the smell of roasting garlic. Doesn’t that smell amazing? We use simple wonton wrappers for the pasta. It makes everything so easy. I still laugh at the first time I tried it. My grandson thought they were little pillows. He wasn’t wrong!

Step 1

First, let’s toast the pine nuts. Use a dry pan on medium-low heat. Shake the pan often so they don’t burn. They get golden and smell wonderful. Pour them onto paper to cool. (Hard-learned tip: If you leave them in the hot pan, they will burn. I’ve learned this the sad, smoky way!).

Step 2

Now, make the filling. Pop the cool nuts and two garlic cloves in a food processor. Give it a few pulses. Add the ricotta, pumpkin, Parmesan, salt, pepper, and nutmeg. Mix it all until smooth. Taste it! Do you like more nutmeg or pepper? This is your chance to make it just right.

Step 3

Time to fill our ravioli! Put a big pot of water on to boil. Lay out 6-8 wonton wrappers. Brush the edges with a little water. Scoop a good spoonful of filling onto each one. I use my little ice cream scoop. It’s perfect. Place another wrapper on top. Press the edges to seal, pushing out air bubbles. Be gentle. They can tear. Sweet or savory pumpkin: which do you prefer? Share below!

Step 4

Cook the ravioli in batches. Drop about six into the boiling water. They only need about two minutes. They will float to the top. Scoop them out with a slotted spoon. Let them drain well. I put them on a lightly oiled paper so they don’t stick. This keeps them nice for the sauce.

Step 5

Finally, the magic brown butter. Melt the butter in a pan over medium heat. While it melts, whiz the last four garlic cloves and fresh herbs in your processor. When the butter turns a lovely brown, add the garlic-herb mix. Cook for two minutes until fragrant. Pour this golden sauce right over your ravioli. Top with more Parmesan. Oh, my heart is happy just thinking about it.

Cook Time: 30 minutes
Total Time: 1 hour
Yield: About 24 ravioli (4-6 servings)
Category: Dinner, Fall

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up! Here are some simple ideas. They make it feel new again. My family loves when I surprise them.

Sweet & Salty: Add a few crispy, crumbled bacon bits right into the pumpkin filling. It’s so good.

Herb Garden: Mix a big handful of fresh chopped sage into the brown butter. The flavor is pure autumn.

Nutty Swap: Use toasted walnuts instead of pine nuts. They give a deeper, earthier taste.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This dish is the star. But it loves some friends on the plate. Keep sides simple. A bright, green salad with a lemony dressing is perfect. Some warm, crusty bread is great for soaking up that extra brown butter. For a drink, a chilled apple cider sparkles nicely. Grown-ups might like a glass of crisp white wine. Which would you choose tonight? Just remember to serve it right away. That butter sauce is best when it’s warm and fresh.

Keeping Your Pumpkin Ravioli Perfect

Let’s talk about saving some for later. You can keep cooked ravioli in the fridge for two days. Just warm them gently in a pan with a little butter.

Freezing is my favorite trick. I freeze them raw on a tray for an hour first. Then I pop them into a bag. This stops them from sticking together. It’s like giving each one its own little winter coat.

I learned this the hard way. I once froze a big clump of ravioli. We had to cook the whole block! Cooking from frozen is easy. Just boil them for an extra minute or two.

This matters because good food shouldn’t be wasted. A ready-to-cook batch in the freezer is a gift to your future, tired self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the wonton wrappers tear. Do not worry. Just use another wrapper to patch it. A little water acts like glue. I remember my grandson patching one like a tiny pillow.

Your brown butter might burn. Keep the heat medium-low. Watch it closely. When it smells nutty and turns golden, it is done. Burnt butter tastes bitter. Good butter makes the whole dish sing.

The filling can be too wet. If your pumpkin puree is runny, drain it. Let it sit in a strainer for ten minutes. This prevents soggy ravioli. Soggy ravioli can fall apart in the water.

Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free wonton wrappers. Find them in the freezer section of many stores.

Q: Can I make the filling ahead? A: Absolutely. Mix it and keep it in the fridge overnight. This lets the flavors get cozy.

Q: I don’t have pine nuts. A: Try chopped walnuts or pecans. They toast up just as nicely. Fun fact: Toasting nuts unlocks their yummy oils!

Q: Can I double the recipe? A: You sure can. It is perfect for a big family dinner or for freezing.

Q: Any optional tips? A: A tiny sprinkle of cinnamon in the filling is lovely. It whispers “autumn.” Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy dish. It always makes my kitchen smell wonderful. I would love to see your creations.

Share a picture of your finished plate. Tell me about your family’s smiles. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Thank you for cooking with me today. Remember, the best ingredient is always the love you stir in.

Happy cooking!
—Anna Whitmore.