If you’ve ever craved a restaurant-worthy pasta dish without the restaurant fuss, this Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts is your new best friend. It’s warm, buttery, and packed with seasonal flavor. The richness of the brown butter sauce, the crunch from toasted walnuts, and that hint of earthy sage all come together beautifully over tender pumpkin-filled ravioli.
There’s something magical about the combination of pumpkin and brown butter.
I first tasted it years ago at a little Italian restaurant tucked into a quiet corner of town.
It was one of those cold evenings when you just want something comforting and rich, and this dish absolutely delivered.
Ever since then, I’ve been trying different ways to recreate it at home.
After several delicious experiments, this version became a staple in our fall rotation.
It’s fancy enough to impress, but easy enough for a lazy Sunday dinner. Plus, it makes your kitchen smell like heaven.
Why You’ll Love This
1. Cozy, Fall-Inspired Flavor
This recipe captures the best of fall in one plate. The pumpkin ravioli is subtly sweet and perfectly balanced by the nutty richness of browned butter. Fresh sage adds an herby depth that gives the whole dish a sophisticated, earthy finish.
2. So Simple, Yet So Elegant
You only need a handful of ingredients to make this feel like a gourmet meal. And if you use store-bought ravioli (no shame here!), it comes together in under 30 minutes. It looks and tastes impressive, but it’s totally doable for a beginner cook.
3. Textures That Keep You Coming Back
Every bite is a perfect balance of tender pasta, creamy filling, crunchy walnuts, and crispy fried sage. That contrast in textures is what really elevates the dish from good to unforgettable.
4. Perfect for All Kinds of Meals
This dish is super versatile. Serve it as a quick dinner, a holiday appetizer, or even the star of a meatless Monday. It’s vegetarian-friendly and can be easily adapted to gluten-free or dairy-free diets with a few swaps.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine Type: Italian, American, Fall Comfort Food
Servings: 2–3 as a main, 4 as a starter
Estimated Cost: $10–$12
Equipment Needed:
- Large skillet or sauté pan
- Slotted spoon
- Medium saucepan (for boiling ravioli)
- Microplane or cheese grater (optional)
- Serving platter or shallow bowls
- Tongs or wooden spoon
- Knife and cutting board
Ingredients
- 1 package (9–12 oz) pumpkin ravioli (store-bought or homemade)
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- ⅓ cup walnuts, roughly chopped
- Salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese (optional, for serving)
- Pinch of red pepper flakes (optional, for heat)
Ingredient Notes:
- Pumpkin Ravioli: You can find this in the refrigerated section of most grocery stores during fall. Butternut squash ravioli also works beautifully.
- Butter: Use unsalted so you can control the seasoning. You can also sub ghee or vegan butter if needed.
- Sage: Fresh is key for flavor and that crispy texture when fried.
- Walnuts: Pecans can be swapped in for a slightly sweeter flavor.
- Parmesan: Omit for a dairy-free version or sub with nutritional yeast.
Step-by-Step Instructions
1. Cook the Ravioli
Bring a medium pot of salted water to a gentle boil. Add the pumpkin ravioli and cook according to the package instructions, usually about 3–5 minutes. Once they float to the top, they’re done. Use a slotted spoon to gently transfer them to a plate and set aside.
2. Toast the Walnuts
While the ravioli is cooking, add the chopped walnuts to a dry skillet over medium heat. Toast them for about 2–3 minutes, stirring often, until they smell fragrant and start to brown. Transfer them to a bowl and set aside.
3. Brown the Butter
In the same skillet, melt the butter over medium heat. Let it bubble and foam, stirring occasionally, until it turns golden brown and smells nutty, about 4–5 minutes. Watch closely so it doesn’t burn.
4. Fry the Sage Leaves
Once the butter has browned, add the sage leaves. Fry them for about 30 seconds to 1 minute until crispy. Remove them with a slotted spoon and set on a paper towel. They’ll crisp up more as they cool.
5. Toss Ravioli in the Sauce
Gently add the cooked ravioli to the skillet with the brown butter. Use a spoon or tongs to coat them in the sauce. Let them sit for 1–2 minutes so they can soak up all that buttery goodness. Add salt, pepper, and red pepper flakes to taste.
6. Plate and Serve
Transfer the ravioli to serving plates or a platter. Sprinkle with the toasted walnuts and crumble the fried sage over the top. Finish with freshly grated Parmesan if desired. Serve warm and enjoy every bite.
Nutrition Facts (Per Serving)
- Calories: ~480
- Protein: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Fat: 32g
- Sodium: 420mg
- Vitamin A: 90% DV
- Calcium: 20% DV
- Iron: 10% DV
- Vitamin C: 6% DV
Tips for Success
Use a Light-Colored Skillet for the Butter
It’s easier to tell when your butter is browned in a light or stainless steel pan. That golden color can be hard to spot in a dark nonstick skillet.
Don’t Overcrowd the Pan
When tossing the ravioli in the brown butter, make sure they fit in a single layer if possible. This helps them heat evenly and avoids tearing.
Be Gentle with the Ravioli
These little guys can be delicate. Use a slotted spoon or tongs to move them around gently so they don’t break apart.
Make It Ahead in Parts
You can toast the walnuts and fry the sage leaves ahead of time. Just store them in an airtight container until you’re ready to assemble everything.
Common Questions
Can I use frozen pumpkin ravioli?
Yes! Just boil them directly from frozen, but add an extra minute or two to the cook time. Be gentle when handling so they don’t fall apart.
How do I make this dairy-free?
Swap the butter for a plant-based alternative, like Miyoko’s vegan butter, and skip the Parmesan or use a dairy-free cheese.
What if I don’t have fresh sage?
Dried sage won’t crisp up the same way. If you must use it, stir a small pinch into the butter near the end of browning for flavor, but skip the frying step.
How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or butter to bring the sauce back to life.
Variations and Substitutions
- Nut-Free: Skip the walnuts or try pumpkin seeds (pepitas) for crunch without the allergy risk.
- Spicy Kick: Add a pinch of chili flakes or drizzle with hot honey before serving.
- Protein Boost: Serve with grilled chicken or crispy prosciutto for a heartier version.
- Cheesy Twist: Stir in a spoonful of ricotta or mascarpone to the sauce for a creamier finish.
Serving and Pairing Suggestions
This ravioli is rich and flavorful, so pair it with something light and crisp. A simple arugula salad with lemon vinaigrette or roasted Brussels sprouts works beautifully. For drinks, try a dry white wine like Sauvignon Blanc or a light red like Pinot Noir. Want to stretch it into a bigger meal? Add some crusty bread to soak up every drop of that buttery sauce.
Storage and Reheating Tips
Leftover ravioli can be stored in the fridge in an airtight container for up to 2 days. To reheat, use a nonstick skillet over medium-low heat with a splash of water or broth. Cover the pan to steam the ravioli gently, then uncover to let the sauce thicken up. Avoid microwaving if possible, since it can make the pasta rubbery.
Pumpkin Ravioli with Brown Butter
Ingredients
- 1 package (9–12 oz) pumpkin ravioli (store-bought or homemade)
- 6 tablespoons unsalted butter
- 8 –10 fresh sage leaves
- ⅓ cup walnuts roughly chopped
- Salt to taste
- Black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
- Pinch of red pepper flakes optional, for heat
Instructions
- Bring a medium pot of salted water to a gentle boil. Add the pumpkin ravioli and cook according to the package instructions, usually about 3–5 minutes. Once they float to the top, they’re done. Use a slotted spoon to gently transfer them to a plate and set aside.
- While the ravioli is cooking, add the chopped walnuts to a dry skillet over medium heat. Toast them for about 2–3 minutes, stirring often, until they smell fragrant and start to brown. Transfer them to a bowl and set aside.
- In the same skillet, melt the butter over medium heat. Let it bubble and foam, stirring occasionally, until it turns golden brown and smells nutty, about 4–5 minutes. Watch closely so it doesn’t burn.
- Once the butter has browned, add the sage leaves. Fry them for about 30 seconds to 1 minute until crispy. Remove them with a slotted spoon and set on a paper towel. They’ll crisp up more as they cool.
- Gently add the cooked ravioli to the skillet with the brown butter. Use a spoon or tongs to coat them in the sauce. Let them sit for 1–2 minutes so they can soak up all that buttery goodness. Add salt, pepper, and red pepper flakes to taste.
- Transfer the ravioli to serving plates or a platter. Sprinkle with the toasted walnuts and crumble the fried sage over the top. Finish with freshly grated Parmesan if desired. Serve warm and enjoy every bite.
Notes
It’s easier to tell when your butter is browned in a light or stainless steel pan. That golden color can be hard to spot in a dark nonstick skillet. Don’t Overcrowd the Pan
When tossing the ravioli in the brown butter, make sure they fit in a single layer if possible. This helps them heat evenly and avoids tearing. Be Gentle with the Ravioli
These little guys can be delicate. Use a slotted spoon or tongs to move them around gently so they don’t break apart. Make It Ahead in Parts
You can toast the walnuts and fry the sage leaves ahead of time. Just store them in an airtight container until you’re ready to assemble everything.
There’s something so comforting about a dish that’s both easy to make and feels like a warm hug.
This Pumpkin Ravioli with Brown Butter and Sage has been one of those meals I turn to again and again when I want to slow down and savor something delicious.
Whether you’re cooking for yourself, your family, or friends, I hope this dish brings a little extra joy to your table.
Thanks for being here, and happy cooking!
