Pumpkin Ravioli with Brown Butter
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.
Servings 3
Calories 480kcal
Cost $10-$12
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
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.
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.