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