Easy Pumpkin "Ravioli"

This might be the simplest and tastiest autumn entrée ever.


  • For the ravioli
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground nutmeg
  • Pinch of cayenne
  • 1 egg + 1 yolk
  • 1/4 cup goat cheese, room temperature
  • 1 tablespoon Parmesan
  • Salt and pepper, to taste
  • 30-35 round potsticker wrappers
  • Water for sealing
  • For the sauce
  • 1 stick unsalted butter, cut into cubes
  • 10 sage leaves
  • 1/4 cup chestnuts (pecans and walnuts are a great substitute)
  • A touch of apple cider vinegar
  • Grated Parmesan, as needed


  1. In a bowl, mix together pumpkin puree, cumin, nutmeg, cayenne, egg and goat cheese. Season with salt and pepper.
  2. Keeping wontons covered with a damp paper towel, dip a brush or your finger in water and run it along the edge of one wrapper. Spoon about 1-2 tablespoons of filling in the center, and fold over wrapper to form half moon; press to seal. Repeat with remaining filling and wrappers.
  3. Heat a large pot of water seasoned with salt. When water boils, drop in ravioli and cook for 3-5 minutes until tender and ravioli floats to the top.
  4. Melt butter in a large sauté pan. When it begins to bubble, add sage leaves, frying until crispy and dark green. Remove, drain on a paper towel and season with salt. Add chestnuts and continue to cook butter until brown and nutty, swirling pan for an even browning of butter.
  5. Remove sauce from heat, add apple cider vinegar to stop the butter from burning, toss in ravioli and sprinkle with Parmesan. Toss to combine. Serve hot with extra shaved Parmesan and fried sage.