Jump to Recipe Print RecipeAs the leaves turn golden and a crispness fills the air, I can’t help but crave the heartwarming flavors of fall. In this season of comfort, there’s nothing more delightful than indulging in homemade Pumpkin Ravioli with Brown Butter Sage Sauce. This dish isn’t just a meal; it’s a cozy hug in culinary form, featuring tender, spiced ravioli enveloped in a rich, nutty sauce that’s ready in just 15 minutes. With its elegant combination of crunchy toasted walnuts and a zesty hint of lemon, this vegetarian recipe transforms any ordinary weeknight into a culinary celebration. Whether you’re a seasoned chef or just looking to up your kitchen game, this fall-inspired dish is sure to impress your family and friends. Curious about how to elevate your dinner table with this delightful creation? Let’s dive into the recipe! Why is this Pumpkin Ravioli special? Fall-Inspired Flavors: Embrace the essence of autumn with every tender bite of spiced pumpkin ravioli, beautifully complemented by the rich brown butter sage sauce. Quick and Easy: In just 15 minutes, you can elevate your weeknight dinners with a dish that feels fancy without the fuss. Unique Texture: Enjoy the delightful contrast between the plump ravioli, crunchy walnuts, and crispy sage, creating a satisfying dining experience. Versatile Pairing Options: This dish pairs perfectly with a crisp glass of Pinot Grigio or a light salad of bitter greens, making it a great choice for entertaining. Vegetarian Delight: Not only is this a filling vegetarian option, but it’s also a fantastic way to incorporate seasonal produce into your meals. Whether you’re serving family or impressing dinner guests, this recipe is a true crowd-pleaser! Pumpkin Ravioli Ingredients • Dive into the flavors of fall! For the Ravioli Pumpkin Ravioli (18 oz) – This is your main ingredient, providing heartiness and autumnal flavor; fresh or frozen varieties are perfect here. For the Sauce Unsalted Butter (6 tbsp) – Essential for browning, adding a rich, toasty flavor; opt for high-quality butter for best results. Extra Virgin Olive Oil (2 tbsp) – Prevents the butter from burning while enhancing overall flavor; choose a light olive oil for a cleaner taste. Fresh Sage Leaves (10-12) – Provides aromatic freshness that shines when fried in brown butter; dried sage can replace fresh, but use half the amount. For Texture Chopped Walnuts (¼ cup, toasted) – Adds delightful crunch and nuttiness to the dish; feel free to substitute with pecans or hazelnuts. For Seasoning Salt & Freshly Cracked Black Pepper – Essential for enhancing the overall flavor of the dish. Juice of 1 Lemon – Brightens the dish and balances the richness of the sauce; zesting the lemon can add an extra citrus kick if desired. Ready to indulge in the cozy flavors of Pumpkin Ravioli with Brown Butter Sage Sauce? Let’s transform your kitchen into a fall haven! Step‑by‑Step Instructions for Pumpkin Ravioli with Brown Butter Sage Sauce Step 1: Cook the Ravioli In a large pot, bring salted water to a rolling boil over high heat. Add the pumpkin ravioli gently to prevent sticking, and cook them according to the package instructions; typically, this will take around 3-5 minutes for fresh ravioli or 5-7 minutes for frozen. Once tender, reserve ¼ cup of the pasta water and drain the ravioli, keeping them warm while you prepare the sauce. Step 2: Prepare the Brown Butter Base In a large skillet, melt 6 tablespoons of unsalted butter along with 2 tablespoons of extra virgin olive oil over medium heat. Stir frequently for about 1-2 minutes until the mixture becomes frothy and the butter starts to bubble. Keep a close eye on it—the goal is to achieve a lovely golden color without burning, which signals you’re ready for the next step. Step 3: Add Sage and Walnuts Add the fresh sage leaves and the toasted chopped walnuts to the skillet with the browned butter. Cook for 2-3 minutes, allowing the sage to become crispy and the butter to develop an amber hue with brown specks. This fragrant moment intensifies the flavors of your Pumpkin Ravioli with Brown Butter Sage Sauce—remove the skillet from heat as soon as it’s done to avoid scorching. Step 4: Season and Toss Return your attention to the ravioli, adding them directly into the skillet with the brown butter sage sauce. Season generously with salt and freshly cracked black pepper to taste. Lightly toss the ravioli in the sauce, ensuring they are well-coated. If you find the sauce too thick, incorporate the reserved pasta water, one tablespoon at a time, until it achieves the desired consistency. Step 5: Brighten the Dish To finish off your delightful Pumpkin Ravioli with Brown Butter Sage Sauce, squeeze the juice of one lemon over the entire dish. This bright, zesty note will refresh the flavors, cutting through the richness of the brown butter. Serve immediately for the best experience, enjoying the beautiful contrast of textures and flavors. How to Store and Freeze Pumpkin Ravioli Room Temperature: Store any leftover pumpkin ravioli in the open air for no more than 2 hours after cooking to prevent spoilage. Fridge: Place cooled pumpkin ravioli in an airtight container, where they can be stored for up to 3 days. Reheat gently in a skillet with a little butter or olive oil. Freezer: For longer storage, freeze the pumpkin ravioli in a single layer on a baking sheet. Once frozen, transfer to a resealable bag and store for up to 3 months. Cook from frozen without thawing for best results. Reheating: To reheat after freezing, boil in salted water for 3-5 minutes or sauté in a pan with brown butter sage sauce for a delightful meal experience. Make Ahead Options These Pumpkin Ravioli with Brown Butter Sage Sauce are perfect for busy home cooks looking to save time during the week! You can prepare the brown butter sage sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator. When you’re ready to enjoy your meal, reheat the sauce gently on the stovetop while you cook the ravioli fresh for the best texture. Avoid reheating the sauce too quickly, as this can affect the quality—keep it low and slow! For optimal results, toss the freshly cooked ravioli in the warmed sauce, and finish with a squeeze of lemon just before serving, ensuring a delightful dining experience with minimal effort. Expert Tips for Perfect Pumpkin Ravioli Watch the Butter: Keep a close eye on the butter while browning; it should turn a hazelnut color without burning, achieving that rich flavor crucial for your Pumpkin Ravioli with Brown Butter Sage Sauce. Light-Colored Pan: Use a light-colored skillet to easily monitor the butter’s color change, ensuring perfect browning and preventing an overcooked taste. Avoid Clumping: Don’t overcrowd the pot while boiling the ravioli; doing so may cause them to stick together or tear, ruining their texture. Serve Immediately: Enjoy the best flavor and texture by serving this dish right after cooking. Pumpkin ravioli does not hold well when stored! Adjust Thickness: If your sauce is too thick, gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. What to Serve with Pumpkin Ravioli with Brown Butter Sage Sauce Indulging in a bowl of warm pumpkin ravioli is just the beginning—let’s create a full-hearted meal experience that embraces the flavors of fall. Crispy Arugula Salad: A simple salad of peppery arugula tossed with a light vinaigrette offers a fresh contrast to the rich ravioli. The greens brighten the palate between bites. Parmesan Garlic Bread: Warm, buttery bread infused with garlic and topped with Parmesan is perfect for soaking up any leftover brown butter sage sauce. Each crunchy bite adds warmth to your dinner. Roasted Brussels Sprouts: Tender Brussels sprouts caramelized in honey or balsamic vinegar deliver a sweet and savory crunch, perfectly complementing the ravioli’s creamy sauce. Pine Nut Couscous: Fluffy couscous garnished with roasted pine nuts and herbs adds delightful texture and nutty flavor, creating a filling side that harmonizes beautifully with the dish. Savory Butternut Squash Soup: A smooth, velvety soup brings seasonal comfort, enhancing the autumn flavors while providing a warming start to your meal. Chardonnay Wine: A glass of chilled Chardonnay pairs elegantly, with its bright acidity balancing the richness of the brown butter sage sauce, elevating the entire dining experience. Embrace these pairings to fully celebrate your culinary creation and the joys of the season! Variations & Substitutions for Pumpkin Ravioli Feel free to customize your Pumpkin Ravioli with Brown Butter Sage Sauce to suit your taste buds and dietary needs! Nut-Free: Omit the walnuts entirely or substitute with sunflower seeds for a delightful crunch without the nuts. Vegan: Swap the butter with plant-based butter and use tofu or a vegan cream cheese for a creamy touch without dairy. Cheesy Twist: Add a sprinkle of grated Parmesan cheese or pecorino cheese over the top before serving for an irresistible cheesy finish. Spicy Kick: For those who love heat, incorporate a pinch of red pepper flakes into the brown butter sauce to elevate the flavor profile. Herb Variety: Experiment with different herbs like thyme or rosemary instead of sage for a fresh twist on the traditional flavor. Pasta Alternatives: Try using spinach or whole wheat ravioli for a healthier, colorful variation that still maintains that comforting essence. Zesty Lemon: For an extra zing, add lemon zest along with the juice to amplify the citrus note and balance the richness of the sauce. Creamy Sauce: Stir in a splash of heavy cream or coconut cream after browning the butter for a luxuriously creamy consistency. Don’t forget, if you’re in the mood for a quick side dish, these flavors pair wonderfully with a light salad of bitter greens, or you might love a plate of Garlic Butter Steak to bring a savory element to the table! Each variation opens up a delightful new avenue to enjoy this dish. Pumpkin Ravioli with Brown Butter Sage Sauce Recipe FAQs How do I choose the best pumpkin ravioli? Absolutely! When selecting pumpkin ravioli, look for fresh varieties at your local store or consider frozen options like those from Trader Joe’s for convenience. Fresh ravioli should be free from any tears or dark spots, while frozen ones should maintain their shape and not have ice crystals. What’s the best way to store leftover pumpkin ravioli? To store cooked pumpkin ravioli, let them cool down at room temperature for no more than 2 hours. Then place them in an airtight container in the fridge, where they can last for up to 3 days. Reheat gently in a skillet over low heat with a bit of olive oil or butter for the best flavor. Can I freeze pumpkin ravioli, and how? Yes! To freeze pumpkin ravioli, spread them in a single layer on a baking sheet. Place them in the freezer until solid, which usually takes about 1-2 hours. After they’re frozen, transfer them to a resealable bag and store them in the freezer for up to 3 months. When cooking from frozen, simply boil in salted water for 3-5 minutes or sauté directly in the brown butter sage sauce. What should I do if my brown butter sauce burns? If your brown butter sauce starts to burn, don’t worry! Quickly remove it from the heat to prevent further cooking. To salvage it, you can transfer the unburned portion to another pan, adding fresh butter or olive oil to adjust the flavor. In the future, maintain medium heat and stay vigilant; stir often to avoid burning! Is this recipe suitable for people with nut allergies? Great question! This Pumpkin Ravioli with Brown Butter Sage Sauce contains walnuts, which may not be suitable for those with nut allergies. You could substitute with seeds like sunflower seeds for the crunchy element, or simply omit the nuts altogether. Adjust the seasoning to your taste to ensure every bite remains delightful. Can I make the sauce ahead of time? Definitely! You can prepare the brown butter sage sauce in advance. Store it at room temperature for a few hours if you’re serving it later that day. Just give it a quick reheat before tossing it with the cooked ravioli. This way, dinner will feel like a breeze! Pumpkin Ravioli with Brown Butter Sage Sauce No ratings yet Indulge in Pumpkin Ravioli with Brown Butter Sage Sauce, a delightful fall dish that combines the flavors of autumn in just 15 minutes. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ravioli18 oz Pumpkin Ravioli fresh or frozen varietiesFor the Sauce6 tbsp Unsalted Butter high-quality for best results2 tbsp Extra Virgin Olive Oil use light olive oil for cleaner taste10-12 units Fresh Sage Leaves dried sage can be used, half the amountFor Texture¼ cup Chopped Walnuts toasted, can substitute with pecans or hazelnutsFor SeasoningSalt to tasteFreshly Cracked Black Pepper to taste1 units Lemon juice of one Equipment large potSkilletmeasuring spoonsmeasuring cups Method Cooking InstructionsIn a large pot, bring salted water to a rolling boil. Add the pumpkin ravioli gently to prevent sticking, and cook according to package instructions (3-5 minutes for fresh, 5-7 for frozen). Reserve ¼ cup of pasta water and drain ravioli.In a large skillet, melt 6 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil over medium heat. Stir frequently for 1-2 minutes until frothy and bubbly.Add the fresh sage leaves and toasted walnuts to the skillet. Cook for 2-3 minutes until sage is crispy and butter has an amber hue. Remove from heat.Add the ravioli to the skillet with the brown butter sage sauce. Season with salt and black pepper to taste. Toss the ravioli in the sauce, adding reserved pasta water if needed.Squeeze lemon juice over the dish to brighten the flavors. Serve immediately and enjoy! Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg NotesServe immediately for best flavor and texture. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Tried this recipe?Let us know how it was!
