Name: Pumpkin Ravioli with Brown Butter Sage Sauce for Cozy Nights
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pack Pumpkin Ravioli (Fresh or frozen); 6 tbsp Unsalted Butter (Essential for browning); 2 tbsp Olive Oil (Use extra virgin for depth); 10-12 leaves Fresh Sage (Or dried sage, half quantity); ¼ cup Chopped Walnuts (Substitute with pecans or almonds); Salt (To taste); Freshly Cracked Black Pepper (To taste); 1 lemon Lemon Juice (Freshly squeezed)

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As the leaves begin to turn and a crispness fills the air, my heart longs for the comforting embrace of autumn flavors. This is the perfect moment to indulge in Pumpkin Ravioli with Brown Butter Sage Sauce—a dish that captures the essence of the season in every tender bite. Picture little pockets of pasta filled with spiced pumpkin, all draped in a nutty brown butter sauce enriched with crispy walnuts and aromatic sage. Not only is this recipe a visual feast, but it’s also remarkably quick to whip up, making it an easy choice for busy weeknights or special gatherings. And let’s not forget the fresh squeeze of lemon that dances atop the dish, adding a delightful brightness to its richness. Are you ready to make your kitchen smell like a cozy autumn afternoon?

Why is Pumpkin Ravioli a Must-Try?

Comforting, Cozy Flavors: As autumn arrives, this dish embodies seasonal warmth with its spiced pumpkin filling.
Quick Preparation: With just a handful of ingredients, you can whip up dinner in no time, perfect for busy evenings.
Irresistible Sauce: The brown butter sage sauce offers a nutty aroma that elevates the ravioli to gourmet status.
Crowd-Pleasing Delight: Everyone will be impressed, making it a hit for family gatherings or dinner parties.
Versatile Options: Feel free to mix in your favorite nuts or cheese for a personalized twist.
Pair it with a refreshing salad or a glass of Pinot Grigio for a complete meal and check out my recipes for Garlic Butter Salmon or Baked Cod Sauce for more delicious inspiration!

Pumpkin Ravioli Ingredients

• Whip up this cozy dish with these essential ingredients.

For the Ravioli

Pumpkin Ravioli – The heart of the dish; opt for fresh for a delightful texture or frozen for convenience.

For the Sauce

Unsalted Butter (6 tbsp) – Essential for browning; it brings out a nutty flavor in the sauce, letting you control the saltiness better.
Olive Oil (2 tbsp) – Combines with butter to prevent burning while enhancing the overall taste. Use extra virgin for depth.
Fresh Sage Leaves (10-12) – Infuse your sauce with earthy undertones; dried sage works too, but halve the quantity for a similar flavor.

For Added Texture

Chopped Walnuts (¼ cup) – Adds delightful crunch; substitute with pecans or toasted almonds if desired.

Seasonings

Salt & Freshly Cracked Black Pepper – These are key to brightening flavors; adjust to your personal preference.

For a Bright Finish

Lemon Juice (1 lemon) – This fresh squeeze will elevate your Pumpkin Ravioli with Brown Butter Sage Sauce, balancing out the richness beautifully.

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

Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the pumpkin ravioli, being careful not to overcrowd the pot. For fresh ravioli, cook for about 3-5 minutes, or until they float to the surface and are tender. If using frozen ravioli, increase cooking time to 5-7 minutes. Reserve ¼ cup of the pasta water before draining the ravioli in a colander.

Step 2: Prepare the Brown Butter Base
In a large skillet, heat 6 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Allow the butter to melt completely, stirring occasionally until it becomes foamy, about 1-2 minutes. Keep an eye on the color; you want it to transform from yellow to a rich amber hue while bubbling softly, which signals that it’s ready for the next step in your Pumpkin Ravioli with Brown Butter Sage Sauce.

Step 3: Infuse with Sage and Walnuts
Once the butter is browned, add 10-12 fresh sage leaves and ¼ cup of chopped walnuts to the skillet. Cook for 2-3 minutes, stirring gently until the sage leaves crisp up and the walnuts become fragrant. Pay attention to the butter, which should have golden flecks and a nutty aroma by now. Remove the skillet from heat immediately to prevent burning and to preserve the wonderful flavors.

Step 4: Combine and Toss
Return the drained pumpkin ravioli to the skillet, gently tossing them in the brown butter sage mixture. Season with salt and freshly cracked black pepper to taste. If the sauce seems too thick, gradually add a splash of the reserved pasta water, creating a creamy texture that clings to the ravioli. This is where your Pumpkin Ravioli with Brown Butter Sage Sauce starts to shine with its rich flavor.

Step 5: Add a Bright Finish
Before serving, squeeze the juice of one lemon over the ravioli, ensuring to distribute it evenly. This fresh burst of citrus balances the richness of the brown butter sauce and enhances the overall flavor profile. Carefully plate the ravioli, perhaps garnishing with additional crispy sage or walnuts if desired. Your delightful Pumpkin Ravioli with Brown Butter Sage Sauce is now ready to impress!

Expert Tips for Pumpkin Ravioli with Brown Butter Sage Sauce

Choose Fresh Ravioli: Fresh pumpkin ravioli gives a lighter, more delicate texture. If using frozen, ensure they are fully thawed for even cooking.
Watch Butter Closely: Monitor the browning process carefully. Overcooked butter can taste burnt; aim for a rich amber hue with a nutty fragrance for the perfect sauce.
Sauté Sage Gently: Crisp the fresh sage leaves carefully to avoid burning. They add an earthy note to the dish, enhancing the flavors of your pumpkin ravioli.
Adjust Sauce Consistency: If the sauce feels too thick, gradually add some of the reserved pasta water. This helps create a silky texture that clings beautifully to the ravioli.
Don’t Skip the Lemon: A squeeze of fresh lemon juice is vital; it brightens the dish and perfectly balances the richness of the brown butter sauce in your pumpkin ravioli.

How to Store and Freeze Pumpkin Ravioli

Fridge: Store any unused pumpkin ravioli in an airtight container in the refrigerator for up to 3 days. Make sure they’re layered with parchment paper to prevent sticking.

Freezer: To freeze, place uncooked pumpkin ravioli on a baking sheet, ensuring they don’t touch, and freeze until solid. Then transfer to a sealed freezer bag where they can be stored for up to 2 months.

Reheating: To reheat cooked pumpkin ravioli, gently toss them in a skillet with a little olive oil over medium heat until warmed through, about 3-5 minutes. Adding a splash of reserved pasta water can enhance the sauciness.

Cooked Storage: While best enjoyed fresh, any leftover pumpkin ravioli with brown butter sage sauce can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the pasta.

Make Ahead Options

These Pumpkin Ravioli with Brown Butter Sage Sauce are perfect for meal prep enthusiasts! You can prepare the brown butter sauce and toast the walnuts up to 3 days in advance. Simply store the sauce in an airtight container in the refrigerator, and reheat it gently on the stovetop over low heat when you’re ready to serve. The ravioli can also be cooked a few hours beforehand and reheated; simply toss them in the preheated sauce and add a splash of reserved pasta water to keep the dish moist and flavorful. For the best results, assemble everything just before serving to ensure the ravioli maintain their delightful texture while soaking up the rich flavors of the sauce. Enjoy the ease of a wholesome, homemade dinner even on your busiest nights!

What to Serve with Pumpkin Ravioli with Brown Butter Sage Sauce

As you savor the rich, nutty flavors of this comforting dish, imagine rounding out your meal with delicious sides that enhance its warmth.

Crisp Side Salad: A fresh mix of greens adds a light crunch and balances the richness of the ravioli. Tossed with a zesty vinaigrette, it awakens the palate.
Garlic Bread: Golden, buttery garlic bread makes for a perfect, cozy companion. It’s great for scooping up leftover brown butter sauce, turning every bite into a delight.
Roasted Brussels Sprouts: These offer a satisfying crunch and earthy flavor that beautifully contrasts with the sweet pumpkin filling. Drizzle with balsamic glaze for extra depth.
Braised Kale: Tender and savory, this nutrient-packed green enhances your plate while bringing a comforting element to the meal. Sauté with garlic and a squeeze of lemon for brightness.
Creamy Polenta: Silky smooth polenta serves as a luxurious base for your ravioli, soaking up the brown butter sauce perfectly and introducing a velvety texture.
Pineapple Mimosas: Start the evening right with this vibrant drink. The sweet and tangy flavor matches beautifully with the nuanced notes of your pumpkin ravioli sauce.
Pumpkin Pie: Keep the autumnal theme going with a slice of pumpkin pie for dessert. The familiar spices echo the flavors in the ravioli, creating a harmonious finish to your meal.
Chardonnay: A chilled glass of this crisp white wine perfectly complements the richness of the brown butter sauce while enhancing the dish’s savory and nutty notes.
Warm Apple Crisp: As a delightful dessert, the warm spiced apples and crunchy topping provide comfort that echoes the flavors of the season, leaving you satisfied after your meal.

Pumpkin Ravioli with Brown Butter Sage Sauce Variations

Feel free to get creative with this comforting dish and personalize it to suit your tastes!

Nut-Free: Omit walnuts entirely or replace with sunflower seeds for a crunchy alternative. This keeps the dish light and accessible for those with nut allergies.
Vegan Twist: Swap unsalted butter for vegan butter and use a plant-based ravioli. This brings a totally different yet equally comforting essence to the dish.
Spicy Kick: Add a pinch of red pepper flakes when sautéing the sage for a delightful heat that will awaken the flavors without overpowering the dish.
Creamy Addition: Stir in a few tablespoons of heavy cream at the end for an ultra-luxurious sauce. It adds richness and a silky texture that complements the pumpkin beautifully.
Herb Variations: Experiment with different herbs. Try adding fresh thyme or rosemary for a different fragrant note that pairs wonderfully with the autumn flavors.
Cheesy Surprise: Add crumbled feta or goat cheese to the filling of the ravioli for an extra layer of creamy flavor. It transforms each bite into a delightful surprise.
Seasoning Boost: Enhance the filling with a pinch of nutmeg or cinnamon, bringing warmth and depth that beautifully complements the pumpkin’s natural sweetness.

These variations can help you enjoy the deliciousness of the Pumpkin Ravioli with Brown Butter Sage Sauce in new and exciting ways! If you’re looking for more delectable dishes, don’t forget to check out my recipes for Honey Butter Chicken or One Pan Spicy for more inspiring ideas.

Pumpkin Ravioli with Brown Butter Sage Sauce Recipe FAQs

What type of pumpkin ravioli should I use?
Absolutely! For the best texture, I recommend using fresh pumpkin ravioli. Fresh pasta yields a lighter, more delicate bite, enhancing the overall dish. However, if you’re short on time, frozen pumpkin ravioli works beautifully too; just make sure they are evenly thawed before cooking.

How long can I store leftover pumpkin ravioli?
Leftover pumpkin ravioli can be stored in the refrigerator for up to 3 days. Make sure to keep them in an airtight container and layer them with parchment paper to prevent sticking. If you crave that delicious flavor again, you can enjoy them warmed gently in a skillet with a bit of olive oil.

Can I freeze pumpkin ravioli, and if so, how?
Yes! To freeze uncooked pumpkin ravioli, lay them on a baking sheet without touching each other and freeze until solid—typically about 2 hours. Once they’re firm, transfer them into a sealed freezer bag. They can be stored for up to 2 months. When you’re ready to cook them, just boil them straight from frozen; no need to thaw!

What if my brown butter sauce burns?
Very! If you notice your butter turning too dark or smelling burnt, don’t panic! You can salvage it by carefully straining out the burnt bits and adding a bit more fresh butter to the pan to mellow the flavor. For future attempts, keep a close eye on the butter during the browning process; aim for a rich amber color while stirring frequently to prevent burning.

Is this recipe suitable for vegetarians or people with dietary restrictions?
Yes, this recipe is vegetarian-friendly, which is great for those who avoid meat. For those with nut allergies, you can skip the walnuts or substitute them with sunflower seeds or pumpkin seeds for added crunch. Just make sure to communicate any ingredient swaps to ensure everyone can enjoy this comforting dish!