As I chopped fresh sage and watched the butter slowly turn golden in the pan, the warm, nutty aroma filled my kitchen, evoking the essence of autumn. My heart leapt at the thought of making Pumpkin Ravioli with Sage & Brown Butter, a dish that effortlessly combines comfort food with a touch of elegance. This delightful recipe is not only a treat for the senses but also incredibly easy to pull together, perfect for a cozy dinner or a gathering with friends. With its creamy pumpkin filling enveloped in tender pasta and enhanced by a fragrant brown butter sauce, it’s a sure-fire way to elevate your weeknight meals and chase away the chill. Are you ready to dive into this heartwarming dish that captures the spirit of fall?
Why Is This Pumpkin Ravioli Special?
Comforting and cozy, this recipe embodies everything we love about fall cooking. Simplicity is key; with just a few quality ingredients, you can impress your family and friends without spending hours in the kitchen. Rich and flavorful, the combination of sage and brown butter brings a warm, nutty essence that warms the soul. Versatile enough for weeknight dinners or elegant gatherings, it suits any occasion perfectly. And let’s face it, who can resist that delightful contrast of textures, with the creamy ravioli, crispy sage, and crunchy pine nuts? For more cozy ideas, check out my Soft Peanut Butter Cookies or Eggs in Crispy Hash Brown Baskets.
Pumpkin Ravioli Ingredients
• Dive into the comforting world of Pumpkin Ravioli with Sage & Brown Butter with these essential ingredients.
For the Ravioli
- Pumpkin or Butternut Squash Ravioli – Soft, pillowy pasta filled with sweet squash; store-bought for speed and ease.
For the Brown Butter Sauce
- Unsalted Butter – Melts beautifully to create a rich, nutty brown butter sauce that delights the palate.
- Fresh Sage Leaves – Adds an earthy aroma that perfectly captures the fall essence in every bite.
- Crushed Red Pepper Flakes – A little heat goes a long way; adjust to your spice preference for a kick.
For Finishing Touches
- Grated Parmigiano-Reggiano – This savory richness gives depth and a glossy finish to your dish.
- Toasted Pine Nuts – Crunchy and flavorful; walnuts or pecans can be used for a delightful twist.
- Lemon – A squeeze brightens the entire dish, providing balance to the richness of the sauce.
Step-by-Step Instructions for Pumpkin Ravioli With Sage & Brown Butter
Step 1: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Add the pumpkin ravioli, cooking them according to package instructions for about 3–5 minutes or until they float to the surface and are tender to the bite. Once cooked, gently drain the ravioli in a colander, allowing any excess water to escape.
Step 2: Brown the Butter
While the ravioli cooks, place a large skillet over medium heat and add the unsalted butter. Allow it to melt and bubble for about 2–3 minutes, stirring frequently, until it turns a light golden brown and develops a nutty aroma. Be attentive to prevent burning; you’re aiming for a rich, caramel color that delights the senses.
Step 3: Infuse the Sage
Once your butter has browned, add the fresh sage leaves to the skillet. Cook for an additional 1-2 minutes, gently stirring, until the sage becomes crisp and fragrant. The warmth of the butter will release the earthy aroma, enhancing the savory characteristics of your Pumpkin Ravioli with Sage & Brown Butter.
Step 4: Combine the Ravioli and Sauce
With the sage crisped, carefully transfer the cooked pumpkin ravioli directly into the skillet. Using a large spatula, toss the ravioli gently to ensure each piece is coated in the nutty brown butter sauce, taking about 1-2 minutes to incorporate all flavors seamlessly without breaking the delicate pasta.
Step 5: Finish with Cheese and Nuts
Remove the skillet from the heat and add the grated Parmigiano-Reggiano, stirring quickly to allow the residual warmth from the ravioli to melt the cheese. Next, fold in the toasted pine nuts and a generous squeeze of fresh lemon juice. This brightens the flavors, creating a delightful contrast in your Pumpkin Ravioli with Sage & Brown Butter.
Step 6: Serve and Garnish
To serve, spoon the ravioli into shallow bowls, ensuring an even distribution of sauce and toppings. Garnish with additional grated Parmigiano-Reggiano and extra toasted pine nuts for an elegant finish. The rich sauces and flavorful toppings enhance the cozy comfort of this delightful dish, making it perfect for any gathering.
Pumpkin Ravioli With Sage & Brown Butter Variations
Feel free to explore your culinary creativity with these delightful twists that will give your dish a personal touch!
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Butternut Squash: Swap pumpkin ravioli for butternut squash ravioli for a slightly sweeter flavor. Each bite will celebrate the natural sweetness of the season.
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Mushroom Boost: Add sautéed mushrooms to the skillet for an earthy addition that complements the sage beautifully—perfect for mushroom lovers!
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Spinach Addition: Toss in fresh spinach right before combining with the ravioli for a bright green touch and extra nutrients. It adds a lovely color contrast and flavor.
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Walnut Swap: Replace pine nuts with chopped walnuts or pecans for a different nutty flavor and texture. A great way to enjoy varied crunch in your dish.
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Creamy Twist: Stir in a splash of heavy cream to the brown butter sauce for an extra luxuriously creamy experience. Who can resist a little extra richness?
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Zesty Infusion: Experiment with orange zest instead of lemon for a bright, citrusy pop that complements the flavors and adds a fun twist.
For more hearty ideas, check out my Oatmeal Peanut Butter Energy Bites or indulge in Chocolate Peanut Butter Oatmeal Bars. Enjoy the cozy cooking!
How to Store and Freeze Pumpkin Ravioli With Sage & Brown Butter
Fridge: Store leftover Pumpkin Ravioli with Sage & Brown Butter in an airtight container for up to 2 days. Keep them covered to maintain freshness and prevent drying out.
Freezer: If you need to freeze, place cooled, uneaten ravioli in a single layer on a baking sheet before transferring to a freezer-safe container. They can be frozen for up to 2 months.
Reheating: For the best results, reheat refrigerated or frozen ravioli gently on the stovetop over low heat, adding a splash of water if needed. This helps to loosen the brown butter sauce.
Make-Ahead: Consider making the brown butter sauce in advance. Store it separately in the fridge, and combine it with freshly cooked ravioli when ready to serve for a quick, comforting meal.
Make Ahead Options
These Pumpkin Ravioli with Sage & Brown Butter are perfect for meal prep enthusiasts! You can prepare the pumpkin ravioli up to 24 hours in advance by cooking them according to the package instructions and refrigerating them in an airtight container. The brown butter sauce can also be made ahead of time; simply brown the butter, infuse it with sage, and store it separately in the fridge for up to 3 days. When you’re ready to serve, reheat the sauce gently, toss in the ravioli, and finish with cheese and pine nuts. This way, you’ll enjoy the same delicious, cozy flavors with minimal effort on busy weeknights!
Tips for the Best Pumpkin Ravioli
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Quality Ingredients: Use high-quality store-bought pumpkin ravioli to ensure a delightful flavor and texture without the fuss of making it from scratch.
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Monitor the Butter: When browning the butter, keep a close eye on it; you want a light golden color and nutty aroma. Avoid burning by stirring continuously.
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Sage Crispness: Fry the sage leaves until they are crisp, as this will add a satisfying texture and aromatic boost to your pumpkin ravioli.
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Cheesy Finish: Turn off the heat before adding the grated Parmigiano-Reggiano; this prevents clumping and allows the warmth to melt the cheese effectively, enhancing the dish.
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Zesty Balance: Don’t skip the lemon juice! A squeeze brightens the dish and complements the richness of the brown butter sauce alongside the pumpkin ravioli.
What to Serve with Pumpkin Ravioli with Sage & Brown Butter
Creating a delightful meal around your pumpkin ravioli can enhance the dining experience and keep everyone coming back for more.
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Garlic Bread: The warm, buttery crunch of garlic bread is perfect for soaking up every drop of the savory brown butter sauce.
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Mixed Green Salad: A light salad with a tangy vinaigrette offers a refreshing contrast, balancing the richness of the ravioli with crisp, refreshing flavors.
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Roasted Brussels Sprouts: Their earthy flavor and crispy texture complement the nutty brown butter beautifully, providing a delightful taste of autumn.
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Autumn Squash Soup: A creamy, velvety soup made with roasted squash delivers comfort and pairs perfectly with your hearty pasta.
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Sautéed Spinach: A simple side of sautéed spinach with a hint of lemon brightens the plate, adding a nutritious element that enhances the overall meal.
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Chardonnay: A glass of lightly oaked Chardonnay brings forth the wine’s fruitiness and pairs well with the nutty flavors in the dish.
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Apple Crisp: For dessert, a warm apple crisp with creamy vanilla ice cream is a sweet, comforting finish that resonates beautifully with the fall theme.
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Spiced Hot Chocolate: A rich, velvety hot chocolate spiced with cinnamon warms the soul and adds a cozy touch to your dinner gathering.
Pumpkin Ravioli with Sage & Brown Butter Recipe FAQs
What type of pumpkin ravioli is best to use?
For the best flavor and texture in your Pumpkin Ravioli with Sage & Brown Butter, I recommend using high-quality store-bought ravioli filled with sweet pumpkin or butternut squash. This not only saves time in preparation but ensures that you can focus on perfecting the brown butter sauce.
How should I store leftover pumpkin ravioli?
Leftover Pumpkin Ravioli with Sage & Brown Butter can be stored in an airtight container in your refrigerator for up to 2 days. Make sure to keep it covered to maintain freshness and prevent it from drying out. When ready to enjoy, reheat it gently on the stovetop over low heat.
Can I freeze pumpkin ravioli for later?
Absolutely! To freeze your Pumpkin Ravioli with Sage & Brown Butter, first, cook and cool the ravioli. Arrange the cooled ravioli in a single layer on a baking sheet and freeze them for about 1 hour. Once they’re firm, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to eat, cook them directly from frozen, adding a couple of extra minutes to the cooking time.
What should I do if my brown butter sauce burns?
If you accidentally let your brown butter sauce burn, don’t worry; it happens to the best of us! You can start over by wiping the pan clean and adding fresh unsalted butter. Make sure to keep the heat at medium-low and stir frequently. The key is to watch and smell for that nutty aroma and golden color, which usually takes about 2-3 minutes for perfect brown butter.
Is this dish suitable for those with allergies?
While the basic Pumpkin Ravioli with Sage & Brown Butter is vegetarian-friendly, it may contain allergens like dairy (from butter and cheese) and nuts (from pine nuts). For dairy-free options, try using vegan butter and nutritional yeast instead of cheese. Always check ingredients carefully if you’re cooking for someone with food allergies or dietary restrictions.
Pumpkin Ravioli With Sage & Brown Butter for Cozy Nights
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pumpkin ravioli, cooking them according to package instructions for about 3–5 minutes or until they float to the surface and are tender to the bite. Gently drain the ravioli in a colander.
- While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. Cook for about 2–3 minutes, stirring frequently until it turns a light golden brown.
- Add the fresh sage leaves to the skillet and cook for an additional 1-2 minutes until the sage becomes crisp and fragrant.
- Carefully transfer the cooked pumpkin ravioli directly into the skillet and toss gently with the brown butter sauce.
- Remove from heat and add the grated Parmigiano-Reggiano, stirring quickly. Fold in toasted pine nuts and a generous squeeze of lemon juice.
- Serve the ravioli in shallow bowls topped with additional grated cheese and pine nuts. Enjoy!
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