Toasted Pumpkin Ravioli Appetizers

Remember when we made pumpkin ravioli and saved the ones with the store-bought wonton wrappers in the freezer for future use? Well, this time, instead of a classic brown butter and sage sauce, I decided to cook them up finger-food style as toasted pumpkin ravioli, not too unlike the toasted ravioli Rachael Ray inspired us to make a while back.


  • Frozen pumpkin ravioli
  • Egg
  • Seasoned breadcrumbs

  1. First dip the ravioli in the egg, then coat with breadcrumbs. It’s easy to work with still-frozen pasta.
  2. Bake on a greased cookie sheet for 25 minutes at 350 degrees, flipping once in the middle.
  3. Serve warm with sauce for dipping*.

If you’ve already done all of the work of forming the raviolis, this is a very easy way to make a special appetizer for a party or date night.

*We made a tomato and mayonnaise dipping sauce seasoned with cilantro and basil, but you can dip these in plain tomato sauce, or even stick with brown butter sauce for dipping.