Print

Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts
Print Recipe

★★★★★

4.7 from 26 reviews

Delight in this comforting and elegant Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts recipe. Tender pumpkin-filled ravioli are gently tossed in a fragrant brown butter sauce infused with crispy sage and toasted walnuts, finished with a bright squeeze of lemon for a perfect balance of flavors. This dish is ideal for autumn dinners or special occasions, combining rich, nutty, and savory elements in a simple yet impressive preparation.

Ingredients

Scale

Pasta

  • 18 ounces pumpkin ravioli

Sauce and Toppings

  • 1/4 cup chopped walnuts
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 10–12 fresh sage leaves
  • Salt, to taste
  • Black pepper, to taste
  • 1 lemon (for juice and wedges)

Instructions

  1. Cook the ravioli: Boil a large pot of water. When boiling rapidly, add a large pinch of salt and the pumpkin ravioli. Cook just until al dente according to the package directions, then drain and set aside.
  2. Toast the walnuts: Meanwhile, warm a large skillet over medium heat. Add the chopped walnuts to the dry skillet and toast for 2-3 minutes, stirring frequently until fragrant and lightly browned. Be careful not to burn them. Remove the walnuts to a plate and set aside. Lightly wipe out the skillet with a paper towel or clean dishcloth.
  3. Make the brown butter sage sauce: Return the skillet to medium heat and add the butter. Let the butter melt and then cook until it bubbles and turns medium brown with darker flecks, releasing a nutty aroma. Swirl the pan occasionally to ensure even browning.
  4. Infuse with sage and olive oil: Once browned, swirl in the olive oil. Add the sage leaves and let them sizzle, frying for 2-3 minutes until they crisp and turn a dark green color.
  5. Prepare garnish: Using a slotted spoon or tongs, remove the crisped sage leaves to a cutting board and chop them lightly into smaller pieces.
  6. Toss ravioli in sauce: Add the cooked ravioli to the skillet with the brown butter sauce. Toss gently to coat the ravioli evenly with the sauce. Season with salt and black pepper to taste.
  7. Finish and serve: Sprinkle the toasted walnuts and chopped sage leaves over the ravioli. Serve immediately with a squeeze of fresh lemon juice or place a small lemon wedge on each plate for added brightness and flavor. Enjoy your warm, flavorful pumpkin ravioli!

Notes

  • Use fresh sage for the best flavor in the brown butter sauce.
  • Be careful not to burn the butter; watch for the nutty aroma and brown flecks as your guide.
  • Toast walnuts carefully and watch closely as they can burn quickly.
  • Adjust seasoning with salt and pepper according to taste preference.
  • If pumpkin ravioli are not available, butternut squash ravioli can be a good substitute.
  • For a nuttier flavor, try using browned butter made with unsalted European-style butter.
  • Lemon juice enhances and brightens the richness, but it’s optional based on your taste.

Nutrition

Keywords: pumpkin ravioli, brown butter sauce, sage, toasted walnuts, autumn pasta, Italian pasta, savory ravioli dish

Find it online: https://recipeswithmia.com/pumpkin-ravioli-with-sage-brown-butter-and-toasted-walnuts/