Name: Pumpkin Ravioli with Brown Butter Sage Sauce for Cozy Nights
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 package Pumpkin Ravioli (Use fresh or frozen ravioli); 4 tablespoons Unsalted Butter (Essential for creating the brown butter); 1 tablespoon Extra Virgin Olive Oil (Prevents butter from burning); 8-10 Fresh Sage Leaves (Fresh is best!); ¼ cup Walnuts (Toast them beforehand for flavor); 1 juice Lemon (Brightens the overall flavor); to taste Salt (Enhances flavors); to taste Freshly Cracked Black Pepper (Adds a hint of spice)

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With the leaves turning and a crispness in the air, there’s nothing quite like the comfort of a warm, homemade meal. I recently found myself in the kitchen, craving something that captured the essence of autumn, and that’s when I created this delightful Pumpkin Ravioli with Brown Butter Sage Sauce. In just 15 minutes, you can whip up this elegant dish that effortlessly balances rich, nutty flavors with the softness of pumpkin-filled pasta. It’s a true crowd-pleaser—perfect for cozy weeknight dinners or impressing guests at gatherings. And the beauty of it? You can enjoy the heartiness of fall while keeping your prep time to a minimum. What’s not to love about a dish that embraces the season while delivering mouthwatering flavors in no time?

Why Is This Recipe a Must-Try?

Simplicity at Its Best: With only 15 minutes needed from start to finish, you’ll find this recipe refreshingly quick, making it perfect for busy weeknights.
Rich, Nutty Flavor: The combination of brown butter and fresh sage elevates the dish, harmonizing beautifully with the sweet pumpkin ravioli.
Comforting Autumn Vibes: This dish captures the essence of fall, coaxing in flavors that warm the soul—ideal for gatherings or intimate dinners.
Versatile Options: Don’t hesitate to make it your own! Consider a vegan twist using plant-based butter, or swap walnuts for pine nuts to tailor the taste.
Impressive Presentation: The vibrant colors and delightful aromas will not only satisfy your cravings but also impress your guests. Experience true cooking joy with this Miso Butter Salmon for another delicious meal that captures the essence of seasonal flavors!

Pumpkin Ravioli with Brown Butter Sage Sauce Ingredients

For the Ravioli
• Pumpkin Ravioli – Use fresh or frozen ravioli for a quick and convenient base.

For the Brown Butter Sauce
• Unsalted Butter – Essential for creating the rich brown butter; don’t rush the cooking process to avoid burning.
• Extra Virgin Olive Oil – Helps to prevent the butter from burning while adding a touch of richness.

For the Flavor Boost
• Fresh Sage Leaves – Provides an aromatic quality that perfectly complements the rich sauce; fresh is best!
• Walnuts – Add a delightful crunch and earthy flavor; toast them beforehand for an extra layer of taste.
• Juice of 1 Lemon – Brightens the overall flavor, balancing the richness of the brown butter sauce.

For Seasoning
• Salt – Important for enhancing flavors; add to your preference.
• Freshly Cracked Black Pepper – Adds a hint of spice that elevates the entire dish; adjust to taste.

Dive into making this delightful Pumpkin Ravioli with Brown Butter Sage Sauce, and enjoy the warm, comforting essence of fall in every bite!

Step‑by‑Step Instructions for Pumpkin Ravioli with Brown Butter Sage Sauce

Step 1: Cook Ravioli
Bring a large pot of salted water to a rolling boil over high heat. Carefully add the pumpkin ravioli, ensuring they have enough space to move freely. Cook the ravioli until they float to the top and are tender, about 3-5 minutes for fresh or 5-7 minutes for frozen, then reserve ¼ cup of pasta water before draining.

Step 2: Brown Butter Base
In a large skillet, melt 4 tablespoons of unsalted butter with 1 tablespoon of extra virgin olive oil over medium heat. Stir occasionally until the mixture becomes frothy and the butter starts to foam, about 1-2 minutes. Keep an eye on it, as it should turn golden brown without burning, indicating it’s ready for the next step.

Step 3: Flavor Boost
Add 8-10 fresh sage leaves and ¼ cup of toasted walnuts to the skillet, stirring gently. Cook for 2-3 minutes, allowing the sage to crisp up and the butter to develop a rich, amber color with brown specks. This step infuses the brown butter sauce with delightful sage flavor, so watch for that fragrant aroma to arise.

Step 4: Season & Toss
Carefully add the cooked pumpkin ravioli to the skillet, along with a pinch of salt and freshly cracked black pepper to taste. Gently toss the ravioli in the sauce, using a spatula to coat them evenly. If the sauce becomes too thick, add 1 tablespoon of the reserved pasta water at a time until you reach your desired consistency.

Step 5: Bright Finish
Squeeze the juice of 1 lemon over the pumpkin ravioli mixture, brightening the flavors of the brown butter sage sauce. Toss everything one last time to ensure the lemon juice is well incorporated. Serve immediately on warm plates, garnished with extra sage if desired for a touch of elegance.

Make Ahead Options

These Pumpkin Ravioli with Brown Butter Sage Sauce are fantastic for meal prep, saving you time during busy weeknights! You can prepare the brown butter sauce and toast the walnuts up to 24 hours in advance; simply store them in an airtight container at room temperature to maintain their quality. The ravioli can also be cooked ahead of time and refrigerated for up to 3 days, but be careful not to overcook them initially. When you’re ready to serve, gently reheat the brown butter and walnuts in a skillet, toss in the pre-cooked ravioli, and add a squeeze of lemon for that fresh finishing touch. Enjoy restaurant-quality results with minimal effort!

What to Serve with Pumpkin Ravioli with Brown Butter Sage Sauce

With the warm aromas of buttery sage wafting through your kitchen, it’s time to design a lovely meal around this seasonal gem.

Mixed Green Salad: Bright and refreshing, a simple salad with a tangy vinaigrette contrasts the richness of the ravioli beautifully. The crisp greens add a delightful crunch, complementing the softness of the pumpkin-filled pasta.
Garlic Bread: Crispy and buttery, garlic bread provides a satisfying bite that soaks up any remaining sauce, making it impossible to resist. Enjoying warm, toasted bread with your meal adds a comforting touch to the table.
Roasted Brussels Sprouts: Earthy and slightly sweet, roasted Brussels sprouts add a beautiful roasted flavor profile that pairs well with the nutty brown butter sauce. Their crispy edges contrast perfectly with the tender ravioli.
Crispy Sage Chips: For a creative twist, fry fresh sage leaves until crispy. They provide an extra burst of flavor and a lovely crunch to accompany the dish. Sprinkle over the ravioli for a stunning presentation and a touch of sophistication.
Pinot Grigio Wine: A glass of chilled Pinot Grigio, with its crisp acidity, enhances the overall dining experience. It beautifully balances the richness of the brown butter and the earthy notes of the sage.
Pumpkin Spice Dessert: Keep the seasonal theme going with a pumpkin spice dessert, like creamy pumpkin pie or pumpkin bread. The flavors harmonize wonderfully, making for a delightful fall-inspired finale to your meal.

Craft a cozy dining experience around your Pumpkin Ravioli with Brown Butter Sage Sauce, and savor the warmth of autumn flavors with every bite!

Expert Tips for Pumpkin Ravioli with Brown Butter Sage Sauce

Use a Light Pan: A light-colored skillet helps you easily monitor the browning of the butter, preventing it from burning and ensuring a perfect sauce.
Swirl, Don’t Stir: Instead of stirring the butter, gently swirl the pan to promote even browning. This technique will help achieve that nutty flavor without any burnt bits.
Timing is Key: Remove the butter from heat just before it reaches the desired brown color; it will continue to cook off the heat and achieve the perfect flavor for your Pumpkin Ravioli with Brown Butter Sage Sauce.
Reserved Pasta Water: Don’t forget to reserve some pasta water! Adding it gradually can help loosen your sauce, ensuring the perfect coating for your ravioli.
Experiment with Nuts: Feel free to switch out walnuts for pine nuts or pecans for different flavor profiles that can elevate your dish in delightful ways.

Pumpkin Ravioli with Brown Butter Sage Sauce Variations

Feel free to get creative with this recipe and add your personal touch for even more deliciousness!

Vegan Twist: Use plant-based butter and vegetable broth to cook the ravioli for a fully vegan version. Enjoy guilt-free comfort!
Nut-Free Option: Replace walnuts with sunflower seeds for a nut-free crunch that still gives a delightful texture to your dish. Your loved ones will appreciate the modification!
Herb Swap: If sage isn’t your favorite, try substituting with thyme or rosemary for a delightful twist on the classic flavor. Each herb brings its own unique aroma!
Pumpkin Filling Alternative: Choose butternut squash ravioli instead of pumpkin for a slightly different but equally delicious taste. It’s a fun way to mix it up while keeping that fall essence.
Add Some Heat: Toss in a pinch of red pepper flakes or drizzle with spicy olive oil to bring a little heat to your sweet pumpkin filling. That tiny kick can truly elevate your experience!
Cheese Boost: Sprinkle freshly grated Parmesan or Pecorino Romano cheese on top before serving for an extra layer of richness. Who can resist cheese on their pasta?
Zesty Lemon Variation: Infuse the lemon juice with a bit of zest for an even brighter flavor. Just a touch can enhance that refreshing finish!

For more delightful recipes showcasing those wonderful fall flavors, don’t miss trying out Miso Butter Salmon or enjoy the herbaceous notes in this Herb Roasted Chicken in Creamy White Wine Sauce. You’ll love experimenting with these variations!

How to Store and Freeze Pumpkin Ravioli with Brown Butter Sage Sauce

Fridge: Store leftover pumpkin ravioli in an airtight container for up to 3 days. To keep them from sticking together, layer parchment paper between the ravioli.

Freezer: If you want to freeze pumpkin ravioli, place them in a single layer on a baking sheet until solid. Then transfer to a freezer-safe bag for up to 2 months. Cook from frozen for best results.

Reheating: To reheat, gently warm in a skillet over low heat, adding a splash of water or reserved pasta water to loosen the sauce. Stir occasionally until heated through. Enjoy the warm, comforting flavors!

Pumpkin Ravioli with Brown Butter Sage Sauce Recipe FAQs

How do I choose the best pumpkin ravioli?
Absolutely! If you’re opting for fresh pumpkin ravioli, look for ones that feel soft yet firm, without any dark spots or visible tears. For frozen, ensure the package is sealed well, avoiding any ice crystals inside that could affect texture upon cooking.

What’s the best way to store leftover pumpkin ravioli?
For the fridge, place leftover pumpkin ravioli in an airtight container and enjoy them within 3 days. To prevent sticking, layer parchment paper between them. If you’re putting them in the freezer, make sure to lay them out on a baking sheet in a single layer until solid. Then, transfer to a freezer-safe bag. They can last for up to 2 months.

Can I freeze pumpkin ravioli in the brown butter sage sauce?
It’s best to freeze the ravioli separately from the sauce to maintain their texture. If you must freeze them with the sauce, know that the sauce may separate upon thawing. Store the ravioli as mentioned above and freeze the sauce in a separate container for up to 3 months.

What should I do if my brown butter sauce smells burnt?
If you notice a burnt smell or taste, it’s likely the butter has gone too far. Try pouring the mixture through a fine mesh strainer to separate the burnt bits, then save the liquid butter that remains. To avoid this in the future, keep a close eye on the butter’s color and smell as you cook, swirling gently instead of stirring.

Is this recipe suitable for those with nut allergies?
I often make this dish sans nuts to accommodate allergies. Simply omit the walnuts and add some extra crispy sage for crunch or perhaps even breadcrumbs for texture. The same great flavors will still shine without them!

What’s a good vegetarian alternative for the butter?
For a vegan option, substitute regular butter with plant-based butter and cook your ravioli in vegetable broth instead of water for added flavor. This swap complements the pumpkin beautifully while keeping the dish entirely plant-based!