Sage Butter Pumpkin Cheese Ravioli

There’s something truly magical about fall flavors. This Sage Butter Pumpkin Cheese Ravioli captures that essence perfectly. Its creamy sauce brings warmth. It’s a delightful dish for any autumn evening. The rich pumpkin puree marries beautifully with the earthy sage. Every bite feels like a cozy hug.

I often whip this up on busy weeknights. It’s surprisingly quick to make. Even the kids love its comforting taste. Leftovers, if there are any, reheat wonderfully. It’s a foolproof recipe that always impresses.

This Sage Butter Pumpkin Cheese Ravioli recipe is a definite go-to for me because it’s:

• Incredibly Quick: Ready in under 30 minutes, it’s perfect for hectic weeknights.
• Flavor-Packed: The sage butter and pumpkin create a truly comforting taste.
• Impressive Yet Easy: It feels fancy enough for guests but is simple enough for anyone.
• Pure Autumn Comfort: It tastes like fall in a bowl!

Sage Butter Pumpkin Cheese Ravioli Ingredients

Gathering these few, simple ingredients is the first step. It’s where the magic truly begins. The combination promises a comforting, flavor-packed experience. This dish is a celebration of seasonal goodness. It truly sings with the taste of fall.

Here’s what you’ll need:

• Refrigerated Cheese Ravioli: Our quick pasta base. It’s ready in minutes.
• Pumpkin Puree: This brings that signature creamy texture. It adds a lovely, subtle sweetness.
• Unsalted Butter: The foundation for our savory sauce. It carries all the flavors.
• Fresh Sage Leaves: These transform into crispy, fragrant delights. They’re key for that classic sage butter flavor.
• Garlic: Just a little adds a wonderful aroma. It’s a flavor enhancer.
• Ground Nutmeg: A warm spice. It complements the pumpkin beautifully.
• Heavy Cream: For ultimate richness and silkiness. It makes the sauce luscious.
• Grated Parmesan Cheese: Adds a salty, umami kick. It helps thicken the sauce too.
• Salt and Pepper: To taste, naturally. They balance the savory notes.
• Toasted Pine Nuts (Optional): For a delightful nutty crunch. They add lovely texture.

Substitutions and Tips

No fresh sage? Don’t fret! Dried sage works in a pinch. Use about 1 teaspoon, added with the pumpkin. Prefer a different cheese? Pecorino Romano is a great swap for Parmesan. Looking for a little heat? Add a pinch of red pepper flakes with the garlic. Store any leftover sauce separately. Reheat gently with a splash of water. Trust me, these little tweaks make a big difference!

How to Make Sage Butter Pumpkin Cheese Ravioli

Let’s get this deliciousness on the table! These steps are straightforward. You’ll have a wonderful meal in no time. Follow along easily. It’s easier than you think.

Cook the Ravioli

First, get your ravioli cooking. Follow the package. Drain it well. Reserve about a half cup of pasta water. This starchy water is liquid gold. It helps make your sauce perfect. Set the cooked ravioli aside. It’s ready for its creamy bath.

Prepare the Sage Butter Sauce

Infuse the Butter with Sage

Melt the butter over medium heat. Add the fresh sage leaves to the skillet. Let them sizzle. Cook for one to two minutes. The leaves will get wonderfully crisp. Their fragrance will fill your kitchen. Use a slotted spoon. Gently lift the crispy sage out. Place them on a paper towel. They’re perfect for a crunchy garnish later.

Sauté Garlic and Add Pumpkin

Now, add minced garlic to the butter. Cook it for just 30 seconds. You want it fragrant, not brown. Pour in the pumpkin puree. Whisk it until it’s smooth. It will look like a vibrant fall sunset. This is the heart of our sauce.

Create the Creamy Sauce

Slowly stir in the heavy cream. Add the grated Parmesan cheese too. Keep stirring constantly. This makes the sauce smooth and rich. Let it heat through. It will thicken slightly. Season with salt and pepper. Taste it! Adjust as needed. If it’s too thick, thin it. Add a little reserved pasta water. Do this until it’s just right.

Combine Ravioli and Sauce

Add the cooked ravioli to the skillet. Gently toss everything together. Coat each piece of ravioli. You want it swimming in that golden sauce. Make sure it’s all evenly covered. This step is so satisfying. It looks amazing already.

Garnish and Serve

Serve the ravioli right away. It’s best when hot and fresh. Sprinkle the crispy sage leaves over the top. Add toasted pine nuts if you have them. They add a lovely texture contrast. Sit down and enjoy!

How to Store Sage Butter Pumpkin Cheese Ravioli

Finished enjoying your delicious Sage Butter Pumpkin Cheese Ravioli? Wonderful! Now, let’s talk about saving any tasty leftovers. It’s super simple. Proper storage keeps the flavors bright. It ensures your next meal is just as delightful. Plan ahead for easy lunches.

Cool the leftovers completely first. This is important. Then, transfer the ravioli and sauce to an airtight container. Store it in the refrigerator. The dish will keep well for about three days. Remember, the crispy sage might lose some crispiness. It’s still delicious, though! Reheat gently on the stove. A little splash of water or milk helps. This thins the sauce nicely. Avoid overcooking the ravioli again. It can become mushy.

Tips for Success

• Use fresh sage for the best crisp and flavor.
• Don’t skip reserving pasta water! It’s key for sauce consistency.
• Taste and adjust seasoning before serving.
• Make sure your pumpkin puree is pure, not pie filling.
• Serve immediately for optimal texture and taste.

Kitchen Tools You’ll Need

• Large skillet or saucepan: A good non-stick is ideal.
• Slotted spoon: For lifting crispy sage.
• Measuring cups and spoons: For accurate ingredients.
• Whisk: To smooth out the sauce.
• Airtight container: For storing leftovers.

Serving Suggestions

• pairs wonderfully with a simple green salad.
• A crisp white wine complements the flavors.
• Serve with crusty bread for dipping.
• Garnish with fresh parsley for color.

Frequently Asked Questions

Can I make the Sage Butter Pumpkin Cheese Ravioli sauce ahead of time?

Yes, you absolutely can. Make the sauce and cool it completely. Store it in an airtight container in the fridge. Reheat it gently on the stove. Add a little water or cream. Then, toss in freshly cooked ravioli. It’s a great time-saver!

What are some good substitutions for the sage in this recipe?

If sage isn’t your favorite, try fresh thyme or rosemary. Use about two sprigs of thyme. Or one small sprig of rosemary. Add them along with the garlic. They offer a different, lovely aroma. Just remove them before adding the ravioli.

How can I make this dish spicier?

A little heat is easy to add! Sprinkle in some red pepper flakes. Add them when you sauté the garlic. Start with about 1/4 teaspoon. Taste and add more if you like it hotter. It gives the pumpkin ravioli a nice kick.

Is it possible to use fresh ravioli instead of refrigerated?

Definitely! Fresh ravioli cooks even faster. Typically, it only needs 2-3 minutes. Watch it closely. It will float when it’s ready. Drain it carefully. Then add it right to the sage butter sauce. Enjoy your delicious Sage Butter Pumpkin Cheese Ravioli!

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