There is no dish that captures the elegant side of autumn quite like a beautiful plate of pumpkin ravioli. This recipe for Sage Butter Cheese Pumpkin Ravioli is my absolute favorite way to celebrate the season. It’s a sophisticated yet surprisingly simple meal that combines the sweet, earthy flavor of pumpkin ravioli with a rich, nutty, and incredibly fragrant brown butter sauce.
You are going to be completely captivated by this dish. The sauce is a masterpiece of simplicity, where butter is transformed into a nutty, golden liquid, infused with the aroma of crispy fried sage and garlic. A splash of apple cider adds a bright, tangy note that perfectly complements the sweet pumpkin ravioli and the salty, nutty Manchego cheese. It’s a restaurant-quality meal that you can easily create in your own kitchen.
The Ingredients for Your Pumpkin Ravioli
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider, or use a white wine such as Pinot Grigio
- 1 tablespoon apple cider vinegar
- kosher salt and black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound pumpkin cheese ravioli
- 1/3 cup shaved manchego cheese
How to Create Your Sage Butter Pumpkin Ravioli
Step 1: Cook the Ravioli
First, bring a large pot of salted water to a boil. Add the pumpkin cheese ravioli and cook according to the package directions, which is usually about 3-5 minutes, or until the ravioli float to the surface. Drain the cooked ravioli, reserving about ½ cup of the pasta water, and set aside.
Step 2: Make the Brown Butter Sage Sauce
While the ravioli is cooking, start the sauce. In a large skillet, melt the salted butter over medium heat. Let it cook, swirling the pan occasionally, until the butter turns a light golden brown, foams, and smells nutty. Add the smashed garlic cloves, chopped walnuts, and fresh sage leaves to the hot butter. Let them cook for about 2 minutes, until the sage is crispy and the walnuts are toasted and fragrant.
Step 3: Deglaze and Simmer
Carefully pour the apple cider (or white wine) and the apple cider vinegar into the skillet. The mixture will bubble up vigorously. Use a spoon to scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
Step 4: Combine and Serve
Add the cooked and drained pumpkin ravioli directly to the skillet with the brown butter sauce. Gently toss the ravioli in the sauce until they are fully coated. If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up. Season with a pinch of freshly grated nutmeg, salt, and pepper. Serve immediately, topped with a generous amount of shaved Manchego cheese.
My Best Tips for This Pumpkin Ravioli
My Secret for the Best Sauce
Browning the butter is the single most important step for creating a deeply flavorful, nutty, and complex sauce. Those little browned milk solids at the bottom of the pan are pure flavor gold. Using a light-colored skillet helps you keep a close eye on the color so it doesn’t burn. Frying the sage leaves in the hot butter not only infuses the sauce with their earthy flavor but also turns them into delicious, crispy little garnishes.
Use Store-Bought Ravioli for Ease
To make this a truly weeknight-friendly meal, my favorite shortcut is to use a good quality store-bought fresh pumpkin or cheese ravioli. You can usually find these in the refrigerated section of the grocery store, and they provide a delicious, convenient base that allows you to focus on creating that spectacular brown butter sauce.
Don’t Forget the Pasta Water
That starchy pasta water is a secret weapon for creating a perfect sauce. The starch in the water helps to emulsify the butter sauce, making it creamier and helping it cling to the ravioli beautifully. Always save a little bit before you drain your pasta.
Delicious Variations to Try
This Sage Butter Cheese Pumpkin Ravioli is a wonderful template for your own creative touches. You can swap the walnuts for toasted pecans or pine nuts. If you can’t find Manchego cheese, a high-quality shaved Parmesan or Pecorino Romano would also be delicious. For a bit of added sweetness and texture, you could even sauté some finely diced apple in the butter before adding the sage.
FAQs
Can I make this with a different kind of ravioli?
Absolutely! While pumpkin ravioli is the perfect seasonal choice, this brown butter sage sauce is also fantastic with other filled pastas like butternut squash, cheese, or mushroom ravioli.
What if I don’t have fresh sage?
Fresh sage is really key to the flavor and texture of this dish, as it gets wonderfully crispy in the hot butter. If you absolutely can’t find it, you could use a teaspoon of dried, ground sage, but be aware that you will lose the crispy texture and the flavor will be more muted.
Is this recipe vegetarian?
Yes, as long as you use a cheese ravioli and vegetable broth (if you choose to add any), this is a wonderful and elegant vegetarian main course.
Sage Butter Cheese Pumpkin Ravioli
- Total Time: 20
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sage Butter Cheese Pumpkin Ravioli is a sophisticated yet surprisingly simple meal that celebrates the elegant side of autumn. The dish combines the sweet, earthy flavor of pumpkin ravioli with a rich, nutty, and incredibly fragrant brown butter sauce infused with crispy sage. It’s a restaurant-quality meal that you can easily create in your own kitchen.
Ingredients
1 stick (8 tablespoons) salted butter
2 cloves garlic, smashed
1/4 cup roughly chopped walnuts
16 fresh sage leaves
1/2 cup apple cider, or a dry white wine such as Pinot Grigio
1 tablespoon apple cider vinegar
kosher salt and black pepper
1/4 teaspoon freshly grated nutmeg
1 pound pumpkin cheese ravioli
1/3 cup shaved manchego cheese
Instructions
Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to package directions (usually 3-5 minutes), until they float to the surface. Drain, reserving about ½ cup of the pasta water.
Make the Brown Butter Sage Sauce:
While the ravioli cooks, melt the butter in a large skillet over medium heat. Cook until the butter turns golden brown, foams, and smells nutty. Add the smashed garlic, chopped walnuts, and fresh sage leaves. Cook for about 2 minutes, until the sage is crispy and the walnuts are fragrant.
Deglaze and Simmer:
Carefully pour in the apple cider (or white wine) and apple cider vinegar to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes to let the sauce reduce slightly.
Combine and Serve:
Add the cooked ravioli to the skillet with the brown butter sauce and gently toss to coat. If the sauce is too thick, add a splash of the reserved pasta water. Season with nutmeg, salt, and pepper. Serve immediately, topped with shaved Manchego cheese.
Notes
Store-Bought Ravioli Shortcut:
To make this a quick and easy weeknight meal, use a good quality store-bought fresh pumpkin or cheese ravioli from the refrigerated section of your grocery store.
Nut Variations:
You can easily swap the walnuts for other nuts. Toasted pecans or pine nuts would also be delicious additions to the brown butter sauce.
Vegetarian Option:
This recipe is a wonderful and elegant vegetarian main course. Just ensure you are using a cheese-filled ravioli and vegetable broth if you choose to add any.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 8g
- Sodium: 680mg
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 110mg
Keywords: pumpkin ravioli, brown butter sage sauce, fall pasta, easy weeknight dinner, vegetarian pasta, elegant meal
