Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

If you are ready to embark on a cozy culinary adventure that screams comfort and elegance, this Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts is a must-try. It perfectly balances the sweetness of pumpkin-filled pasta with the earthiness of sage, all elevated by the nutty richness of brown butter and toasted walnuts. Each bite delivers a delightful texture contrast and a burst of flavor thanks to the star ingredient — the and Toasted Walnuts — that add a satisfying crunch and deep warmth to this autumn-inspired dish.

Ingredients You’ll Need

The magic of this Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts lies in its simplicity. Each ingredient plays a crucial role in creating layers of flavor and texture that make this dish so memorable.

• 18 ounces pumpkin ravioli: Choose fresh or good-quality packaged ravioli for a smooth, tender bite packed with sweet pumpkin filling.
• 1/4 cup chopped walnuts: These provide the essential crunch and the toasted aroma that complement the brown butter beautifully.
• 6 tablespoons unsalted butter: The base of the luscious brown butter sauce, offering richness without overpowering the other flavors.
• 2 tablespoons olive oil: Added to the butter to prevent burning and to help crisp up the sage leaves evenly.
• 10-12 fresh sage leaves: Their fragrant, slightly peppery flavor adds an earthy brightness and pairs perfectly with pumpkin.
• Salt and black pepper: To taste, these basic seasonings enhance every component without taking center stage.
• 1 lemon: A squeeze at the end brightens the dish and adds a vibrant contrast to the richness.

How to Make Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Step 1: Cook the Pumpkin Ravioli

Start by bringing a large pot of water to a rapid boil. Add a big pinch of salt — this is your secret weapon to infuse the pasta with delicious seasoning from the inside out. Gently add in the pumpkin ravioli and cook until just al dente according to the package instructions. The tender pasta should still hold its shape but be perfectly soft and ready to soak up the buttery sauce later. Drain the ravioli carefully and set it aside while you prepare the rest of the dish.

Step 2: Toast the Walnuts

Grab a dry skillet and warm it over medium heat. Toss in the chopped walnuts and toast them for 2 to 3 minutes. Keep stirring frequently so they brown evenly without burning. You’ll know they’re ready when your kitchen fills with that irresistible nutty aroma and they turn a delicate golden brown. Once toasted, transfer the walnuts to a plate and set aside. A quick wipe of the skillet gets it ready for the butter without leftover bits that could burn.

Step 3: Make the Brown Butter and Crisp the Sage

Back to the clean skillet on medium heat, melt the butter, watching closely as it bubbles and gradually turns a rich amber with darker flecks. The nutty scent signals it’s just right. Swirl in the olive oil to keep the butter from burning, then add the whole sage leaves. Let them sizzle and crisp for 2 to 3 minutes until dark green and fragrant. Use tongs or a slotted spoon to remove the sage, then chop the leaves roughly for a fresh herbaceous finish.

Step 4: Combine and Finish

Add your cooked pumpkin ravioli back into the skillet, gently tossing to coat every piece in that luscious brown butter sauce. Season with salt and pepper to taste—this is the moment for careful adjustment so that sweetness, earthiness, and savoriness are perfectly balanced. Sprinkle the toasted walnuts and chopped sage leaves on top, allowing the and Toasted Walnuts to shine both in flavor and texture.

Step 5: Add a Refreshing Lemon Touch

Right before serving, squeeze fresh lemon juice over the dish or add a lemon wedge on the side. The bright citrus cut through the richness, lifting the entire dish to a new level of deliciousness you won’t soon forget.

How to Serve Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Garnishes

Finish this autumn-inspired dish with simple but thoughtful garnishes. More crispy sage leaves scattered on top add crunch and a burst of herbal freshness. A light grating of Parmigiano-Reggiano cheese can add a subtle salty depth that pairs well with the and Toasted Walnuts. Don’t forget a quick sprinkle of flaky sea salt to instantly elevate the flavors.

Side Dishes

For a balanced meal, serve the pumpkin ravioli alongside a crisp green salad with tangy vinaigrette or some roasted root vegetables seasoned simply with olive oil and thyme. These sides provide fresh, textural contrast to the creamy, nutty pasta highlighted by the and Toasted Walnuts.

Creative Ways to Present

For a stunning presentation, arrange the ravioli in a circular pattern on warm plates, then drizzle the brown butter sauce generously. Scatter the and Toasted Walnuts evenly to create visual appeal and surprise crunch. Serving with edible flowers or microgreens adds an elegant pop of color that celebrates fall’s bounty.

Make Ahead and Storage

Storing Leftovers

Store any leftover pumpkin ravioli with the brown butter sauce and and Toasted Walnuts separately in airtight containers to keep textures and flavors intact. Refrigerate for up to 2 days. Reheating gently is key to preserving the nutty essence and avoiding mushy pasta.

Freezing

It is possible to freeze the ravioli before cooking; lay them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Defrost in the refrigerator before cooking. The brown butter sauce and and Toasted Walnuts are best made fresh but can be refrigerated separately and reheated carefully.

Reheating

Reheat leftover ravioli gently in a skillet over low heat with a little extra butter or olive oil to refresh the sauce and keep the pasta from sticking. Add the and Toasted Walnuts just before serving to preserve their crunch and aroma.

FAQs

Can I use store-bought pumpkin ravioli for this recipe?

Absolutely! High-quality store-bought pumpkin ravioli works wonderfully and saves time, ensuring you still get that wonderful pumpkin flavor paired with the and Toasted Walnuts.

What can I substitute for walnuts if I have allergies?

To maintain a similar texture and flavor, try toasted pecans or toasted pumpkin seeds. The and Toasted Walnuts provide a unique nuttiness, so choosing toasted nuts or seeds will keep that essential flavor dimension.

Is brown butter difficult to make?

Not at all! Brown butter simply means cooking the butter until the milk solids turn golden brown, releasing a nutty aroma. Just keep a close eye as it can go from perfect to burnt quickly, especially when combined with the and Toasted Walnuts.

Can I prepare this recipe vegan or dairy-free?

Yes, you can use a vegan butter alternative and olive oil instead of traditional butter. The and Toasted Walnuts remain the same, providing that rich, crunchy texture to elevate the dish.

How long does it take to toast walnuts properly?

Only about 2 to 3 minutes over medium heat is needed to toast walnuts until fragrant and golden. Pay careful attention during this step to avoid burning the and Toasted Walnuts, which can turn bitter.

Final Thoughts

This Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts is a cozy yet sophisticated dish that brings warmth to any table. The special touch of and Toasted Walnuts adds irresistible crunch and depth, making it a beloved recipe you’ll want to revisit throughout the season. Trust me, once you try this, it will instantly become one of your favorite ways to celebrate fall flavors and impress friends and family alike.

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