Pumpkin Ravioli with Brown Butter and Sage

There’s a certain magic that happens when autumn arrives. My kitchen fills with the warm, comforting scents of seasonal produce. This pumpkin ravioli recipe captures that essence perfectly. It’s a dish that feels both special and incredibly easy.

I often whip this up on a chilly weeknight. My family raves about the rich brown butter sauce. It’s a quick meal that truly satisfies.

Why I Love This Pumpkin Ravioli with Brown Butter and Sage

Honestly, this pumpkin ravioli with brown butter and sage is a weekly contender in my home. It’s ridiculously quick, making busy weeknights a breeze. Plus, it totally fools people into thinking I’ve slaved away for hours!

• Speedy Creation: Ready in under 30 minutes!
• Flavor Bomb: That nutty brown butter? Pure comfort.
• Impressive, Yet Easy: Looks fancy, tastes amazing.

Pumpkin Ravioli with Brown Butter and Sage Ingredients

The beauty of this dish lies in its simplicity. Just a few core ingredients come together to create pure autumn magic.

We start with the star: Pumpkin or Cheese Ravioli. These little pockets of deliciousness are the foundation of our meal. Then comes the decadent Unsalted Butter. When browned, it transforms into a nutty, golden elixir that coats everything. Fresh Sage Leaves add an earthy, slightly peppery perfume. They get wonderfully crispy in the skillet. Toasted Walnuts or Pecans provide a delightful crunch and nutty depth. Don’t forget the trusty Parmesan Cheese; it adds a salty, umami punch.

Substitutions and Tips

No fresh sage? You can use a pinch of dried sage, but the fresh leaves add an unparalleled crispness. If nuts aren’t your thing, toasted breadcrumbs or even a sprinkle of pumpkin seeds work beautifully. For an extra layer of flavor, a tiny pinch of nutmeg in the sauce is lovely. Exact amounts are all in the card below.

How to Make Pumpkin Ravioli with Brown Butter and Sage

Crafting this delightful pumpkin ravioli dish is surprisingly straightforward. Follow these simple steps for a restaurant-quality meal.

Cook the Ravioli

First, get your ravioli cooking. Follow the package directions closely. Drain them well. Reserve a little pasta water, too. This starchy liquid is a secret weapon. It helps create a smoother sauce later.

Prepare the Brown Butter and Sage Sauce

Now for the magical sauce. Melt the butter in a skillet. Use medium heat for this. Swirl the pan often.

Browning the Butter

Watch the butter closely. It will start to foam. Then, it will turn a lovely golden brown. A nutty aroma will fill your kitchen. This usually takes 3 to 5 minutes. Be careful; it burns fast!

Crisping the Sage

Once the butter is browned, add the sage leaves. Cook them for just a moment. They should become crispy. This adds a fantastic texture. Remove the skillet from the heat immediately.

Combine and Serve

It’s time to bring it all together. Gently place the cooked ravioli into the skillet. Add the toasted nuts. Sprinkle in the Parmesan cheese. Add that tiny pinch of nutmeg now. Toss everything together with care. Ensure each ravioli is coated.

Adding the Ravioli and Finishing Touches

The ravioli should be beautifully coated already. The nuts add a wonderful crunch. Grated Parmesan melts in. Nutmeg adds warmth. It is such a cozy combination.

Adjusting Sauce Consistency

If the sauce seems a bit too thick, use that reserved pasta water. Add a tablespoon or two. Stir gently until it’s just right. Season with salt and pepper. Taste it first. Serve these delicious stuffed pasta parcels right away. Offer extra Parmesan cheese at the table.

How to Store Pumpkin Ravioli with Brown Butter and Sage

Leftover pumpkin ravioli with brown butter and sage stores well. Let it cool completely first. Then, place it in an airtight container. It should keep for about 2-3 days in the refrigerator. Reheating is best done gently. A brief warm-up in a skillet works wonders. You might add a splash of water or broth. This helps revive the sauce. Avoid microwaving if you can. It can make the ravioli gummy. For meal prep, store the cooked ravioli separately from the sauce. Toss them together just before serving. This keeps the pasta from getting too soft.

Tips for Success with Pumpkin Ravioli with Brown Butter and Sage

• Watch butter when browning. It burns quickly.
• Toast nuts first. This boosts their flavor.
• Use reserved pasta water. It thins the sauce nicely.
• Don’t overcook ravioli. Keep them slightly tender.
• Taste and season carefully. Salt and pepper make a difference.

Kitchen Tools You’ll Need for Pumpkin Ravioli with Brown Butter and Sage

• A large skillet for the sauce. A non-stick pan is great.
• A pot for boiling ravioli. Get your favorite stockpot.
• A colander or slotted spoon for draining.
• Measuring cups and spoons. Keep some handy.
• A sharp knife and cutting board. Always useful.

Serving Suggestions for Pumpkin Ravioli with Brown Butter and Sage

• Pair with a crisp green salad. A simple vinaigrette works well.
• Offer crusty bread. It’s perfect for soaking up extra sauce.
• A glass of crisp white wine complements the flavors.
• Garnish with fresh sage leaves. It adds visual appeal.

Frequently Asked Questions about Pumpkin Ravioli with Brown Butter and Sage

Can I make the brown butter sauce ahead of time?

You can brown the butter ahead of time. However, it’s best to add the sage right before serving. This keeps the sage leaves nice and crispy. Reheat the brown butter gently before tossing with the ravioli.

What can I use instead of walnuts or pecans?

Don’t worry if nuts aren’t your thing! Toasted breadcrumbs offer a delightful crunch. For a different texture, try toasted pumpkin seeds for a great nutty flavor. Even slivered almonds would work beautifully.

How do I prevent the ravioli from sticking together?

Ensure your pot of water is boiling vigorously. Add a good pinch of salt and a little oil to the water. Stir the ravioli gently after adding them. This stops them from clumping up. Drain them right away and toss with sauce.

Is this recipe suitable for a quick weeknight meal?

Absolutely! This pumpkin ravioli is a fantastic weeknight option. It takes about 25 minutes from start to finish. It feels elegant but is super simple to execute after a long day. It’s a real lifesaver.

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