As the crisp autumn air begins to swirl outside, there’s a warm comfort that only a bowl of homemade pasta can bring. Picture this: tender pumpkin ravioli nestled in a rich, sage-infused brown butter sauce that fills your kitchen with an inviting aroma. This recipe was born from my desire to escape the endless cycle of takeout and embrace the soothing embrace of fall-inspired dishes.
In just 25 minutes, you can transform store-bought ravioli into a delightful feast, perfectly complemented by the crunch of toasted walnuts and a bright kiss of lemon. Whether you’re gathering friends for a cozy dinner or looking to brighten up a weeknight meal, this Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts is sure to become an instant favorite in your culinary repertoire. Let’s dive in and create a dish that warms the soul and excites the palate!
Why Love Pumpkin Ravioli with Sage?
Convenience at Its Finest: This recipe transforms store-bought ravioli into a gourmet meal in just 25 minutes.
Irresistible Flavor: The rich brown butter sauce, combined with earthy sage and crunchy walnuts, creates a symphony of taste.
Fall-Inspired Comfort: Perfectly captures the essence of autumn, making it a go-to dish for cozy gatherings.
Versatile Delight: Easily adapt by adding proteins or swapping nuts to fit your taste.
Crowd-Pleasing Appeal: Friends and family alike will be clamoring for seconds after just one bite!
Pumpkin Ravioli with Sage Ingredients
• Get ready to indulge in this comforting fall dish!
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For the Ravioli
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Pumpkin Ravioli (18 ounces) – This creamy, seasonal filled pasta is the star of this dish. Substitution: Any store-bought filled pasta can be used if pumpkin isn’t available.
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For the Crunch
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Chopped Walnuts (1/4 cup) – These nuts provide a delightful crunch to contrast the soft ravioli. Note: Toasting enhances the nuttiness; substitute with pecans or almonds if desired.
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For the Sauce
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Unsalted Butter (6 tablespoons) – The base of the rich brown butter sauce, adding depth and creaminess. Substitution: Use ghee for a lactose-free option.
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Olive Oil (2 tablespoons) – Prevents the butter from burning while enriching the sauce’s flavor. Note: Can substitute with avocado oil.
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Fresh Sage Leaves (10-12) – Imparts a beautiful, fragrant flavor. Substitution: Dried sage can be used, but fresh is preferred.
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For Seasoning
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Salt and Black Pepper – Essential for enhancing the dish’s overall flavor. Note: Adjust to taste based on personal preference.
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Lemon (1) – A squeeze adds acidity to balance the richness of the dish. Substitution: Use lime for a different citrus twist.
How to Make Pumpkin Ravioli with Sage
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Prepare Ravioli:
Boil a large pot of water, adding a generous pinch of salt. Cook the pumpkin ravioli according to package instructions until they’re tender and al dente, typically around 3-5 minutes. Drain and set aside. -
Toast Walnuts:
In a dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes. Toss them occasionally until they are fragrant and lightly browned, then remove from heat and set aside. -
Make Brown Butter Sauce:
In the same skillet, melt the unsalted butter over medium heat, swirling occasionally. Once it starts to bubble and turns golden brown with a nutty aroma and dark flecks (about 5 minutes), add the olive oil and fresh sage leaves to the pan. -
Crisp Sage:
Sizzle the sage leaves in the brown butter for 2-3 minutes, until they turn dark green and crispy. Use a slotted spoon to remove the sage and, if desired, chop it for an even distribution in the dish. -
Combine Ingredients:
Add the cooked ravioli into the skillet with the brown butter sauce, gently tossing to coat them completely. Season with salt and black pepper to taste, ensuring each bite is seasoned perfectly. -
Finishing Touches:
Sprinkle the toasted walnuts and the crisped sage back into the skillet with the ravioli. Finish with a squeeze of fresh lemon juice, which will brighten all the rich flavors, and serve immediately for the best taste.
Optional: Garnish with extra sage leaves for an added touch of flavor and presentation.
Exact quantities are listed in the recipe card below.
Tips for the Best Pumpkin Ravioli
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Watch the Butter: Keep a close eye on the butter while browning; too long can lead to burnt flavors. Swirl continuously to ensure it cooks evenly.
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Toasting Walnuts: Toast the walnuts until they’re fragrant—this step really enhances their flavor. Be cautious; they can burn quickly!
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Season to Taste: Remember to season your pumpkin ravioli with salt and pepper after combining. Taste as you go to ensure the perfect balance.
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Crisp Sage: Allow the sage to become crispy in the brown butter for maximum flavor. This contrast adds wonderful texture to the dish.
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Finish with Lemon: A squeeze of fresh lemon juice at the end brings brightness and cuts through the richness of the sauce, elevating your pumpkin ravioli.
Storage Tips for Pumpkin Ravioli with Sage
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Fridge: Store leftover pumpkin ravioli in an airtight container for up to 2 days to maintain freshness. Reheat gently on the stovetop over low heat to preserve texture.
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Freezer: For longer storage, freeze the pumpkin ravioli without the sauce for up to 2 months. Spread them in a single layer on a baking sheet, then transfer to a freezer-safe bag once frozen.
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Reheating: To reheat frozen ravioli, cook straight from frozen in boiling water for 4-6 minutes until heated through. Alternatively, simmer in a pan with a little sage-infused brown butter until warmed.
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Sauce Storage: If you have leftover brown butter sauce, store it separately in the fridge for up to 3 days. Reheat gently on the stove before serving with the ravioli.
Variations & Substitutions for Pumpkin Ravioli with Sage
Embrace your creativity in the kitchen by customizing this delightful dish with these fun twists!
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Nut Alternative: Swap walnuts for pecans or almonds to change the flavor profile. Both options deliver a satisfying crunch while adding their unique buttery notes.
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Protein Boost: Add cooked chicken or shrimp for a heartier meal. This extra protein transform your dish into a filling feast, making it an incredibly satisfying centerpiece.
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Herb Swap: Experiment with fresh thyme or rosemary instead of sage for a different earthy flavor. Each herb brings its own aromatic essence that adds a lovely twist to the sauce.
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Cheese Addition: Sprinkle grated Parmesan or crumbled feta for an extra layer of creaminess. This indulgent touch makes each bite even more decadent and flavorful.
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Vegan Version: Use plant-based butter and fortified nutritional yeast in place of dairy to make this dish vegan-friendly. The nutritional yeast will add a cheesy flavor without any dairy.
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Heat It Up: Incorporate red pepper flakes to introduce a subtle heat that plays beautifully against the rich butter and sweet pumpkin. Just a pinch can elevate the whole dish with a warm kick!
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Citrus Twist: Use lime juice instead of lemon for a zesty variation. This adds a vibrant flair while offering a slightly different taste experience that still brightens the dish.
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Roasted Vegetables: Mix in roasted Brussels sprouts or butternut squash for added texture and nutrition. These vegetables not only enhance the dish visually but also complement the flavors of the pumpkin ravioli beautifully.
Make Ahead Options
These Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts are perfect for meal prep enthusiasts! You can prepare the walnut topping and brown butter sauce up to 3 days in advance, allowing you to whip up this comforting dish with ease on busy weeknights. Simply store the toasted walnuts in an airtight container and refrigerate the brown butter sauce separately. When you’re ready to serve, just reheat the sauce over low heat until warm, then add the cooked pumpkin ravioli (which can be boiled right before serving) and finish the dish by tossing everything together with a squeeze of lemon. This way, you’ll enjoy restaurant-quality comfort food without the stress!
What to Serve with Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts?
As the flavors of your pumpkin ravioli dance on your palate, let’s enhance the experience with a delightful array of sides and sips that perfectly complement this autumn-inspired dish.
- Crispy Side Salad: A refreshing mix of greens, nuts, and a light vinaigrette adds crunch and balances the richness of the ravioli.
- Garlic Bread: Soft, buttery garlic bread brings a savory touch and is perfect for soaking up the brown butter sauce.
- Roasted Brussels Sprouts: Their caramelized edges and nutty flavor harmonize beautifully with the walnuts in the ravioli, adding textural contrast.
- Butternut Squash Soup: A creamy, spiced soup rounds out the meal with extra warmth, echoing the ravioli’s seasonal charm.
- Sage-Infused Olive Oil: Drizzle this over the ravioli or a side dish to deepen the sage flavor experience.
- Shaved Parmesan: This savory cheese adds a salty bite, enhancing the dish’s overall richness while being a perfect finishing touch.
- White Wine Spritzer: A light, fruity spritzer with elevating notes offers a refreshing contrast to the deep flavors of the meal.
- Apple Crisp: End your meal on a sweet note with a warm apple dessert, its spices reflecting the autumnal theme of your dinner.
Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts Recipe FAQs
How do I choose the best pumpkin ravioli?
Absolutely! When selecting pumpkin ravioli, look for pasta with firm, unbroken edges. Fresh ravioli should feel slightly squishy to the touch but maintain a defined shape. If using frozen ravioli, ensure the package is sealed without frost or ice crystals, indicating quality freshness. Check expiration dates; fresher pasta leads to better taste!
What’s the best way to store leftovers?
You can store leftover pumpkin ravioli in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture. If you notice any dark spots or off smells, it’s best to discard them to ensure safety.
Can I freeze cooked ravioli?
Yes! To freeze pumpkin ravioli, allow them to cool completely after cooking. Then, spread them in a single layer on a baking sheet, ensuring they don’t touch. Once frozen (about 1-2 hours), transfer them to a freezer-safe bag and store for up to 2 months. For best results, cook them straight from frozen, boiling for about 4-6 minutes until warmed through.
What if my brown butter sauce burns?
Very! If you find that your brown butter sauce has burned, don’t despair. Start fresh! Keep a close eye on the butter as it melts, swirling the pan continuously once it begins to foam. If it starts to darken too quickly, lower the heat and add a splash of olive oil earlier to prevent burning. For future attempts, using a heavy-bottomed pan can help with even heating.
Are there any dietary considerations I should keep in mind?
Absolutely! When making pumpkin ravioli with sage, brown butter, and toasted walnuts, consider any nut allergies among your guests or family. You can substitute walnuts with pumpkin seeds or sunflower seeds for a safe alternative while still achieving a nice crunch. For lactose-free diets, ghee is an excellent substitute for unsalted butter, keeping the rich flavors without the dairy!
How should I serve this dish?
This dish is fabulous when garnished with additional crispy sage or a sprinkle of Parmesan cheese (if not lactose-intolerant). Pair it with a fresh side salad or roasted vegetables to round out the meal. The bright acidity of lemon juice really elevates the dish, making it an instant crowd-pleaser!
Pumpkin Ravioli with Sage Brown Butter and Crunchy Walnuts
Ingredients
Equipment
Method
- Boil a large pot of water, adding a generous pinch of salt. Cook the pumpkin ravioli according to package instructions until they’re tender and al dente, typically around 3-5 minutes. Drain and set aside.
- In a dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes. Toss them occasionally until they are fragrant and lightly browned, then remove from heat and set aside.
- In the same skillet, melt the unsalted butter over medium heat, swirling occasionally. Once it starts to bubble and turns golden brown with a nutty aroma and dark flecks (about 5 minutes), add the olive oil and fresh sage leaves to the pan.
- Sizzle the sage leaves in the brown butter for 2-3 minutes, until they turn dark green and crispy. Use a slotted spoon to remove the sage and, if desired, chop it for an even distribution in the dish.
- Add the cooked ravioli into the skillet with the brown butter sauce, gently tossing to coat them completely. Season with salt and black pepper to taste, ensuring each bite is seasoned perfectly.
- Sprinkle the toasted walnuts and the crisped sage back into the skillet with the ravioli. Finish with a squeeze of fresh lemon juice, which will brighten all the rich flavors, and serve immediately for the best taste.