Pumpkin ravioli is a comforting yet sophisticated dish. This soft pasta filled with sweet squash creates a special dining experience, especially when paired with a nutty brown butter sauce and crispy sage. Topped with Parmesan, toasted pine nuts, and a splash of lemon, it captures the essence of fall in every delightful bite.

This straightforward recipe shines for a cozy dinner at home or impressing friends at a gathering. Each ingredient plays a crucial role: the butter enriches the flavor, sage adds seasonal notes, cheese and nuts offer texture, while lemon brightens the dish. Using store-bought ravioli makes it accessible for everyone, perfect for busy schedules during this bustling season.

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Ingredients that enhance this ravioli

  • Pumpkin or butternut squash ravioli: soft pasta filled with sweet squash. While making your own is an option, high-quality store-bought varieties save time when needed.
  • Unsalted butter: transforms into a golden brown butter sauce that envelops the ravioli beautifully.
  • Fresh sage leaves: fragrant and earthy, they become crispy in the butter, releasing a lovely autumn aroma.
  • Crushed red pepper flakes: just a pinch adds a touch of warmth.
  • Grated Parmigiano-Reggiano: infuses the dish with nutty richness when stirred in.
  • Toasted pine nuts: provide a crunchy texture and depth of flavor.
  • Lemon: a splash of citrus balances the richness perfectly.
pumpkin ravioli with sage and brown butterpumpkin ravioli with sage and brown butter

Canyon Pasta Bowl (Set of 4)

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Recycled Glass Goblets (Set of 4)

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Serving Suggestions

Serve in shallow bowls to capture the butter and sage sauce. Adding pine nuts and a sprinkle of Parmesan elevates the dish, making it perfect for a cozy night in or a festive gathering.

Description

A cozy dinner to warm your fall evenings.

Ingredients

  • 1 (9-ounce) package pumpkin or butternut squash ravioli
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmigiano-Reggiano, plus more for serving
  • Toasted pine nuts
  • Half a lemon

Instructions

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until slightly firm. Reserve ¼ cup of pasta water, then drain.
  2. While the ravioli cooks, melt butter in a large skillet over medium heat. When it begins to foam, add sage leaves. Swirl occasionally until the butter turns golden and releases a nutty fragrance, about 3 minutes.
  3. Add red pepper flakes and a little pasta water to stop the cooking process. Gently mix in the cooked ravioli, ensuring they are coated in the sauce.
  4. Season with salt and pepper. Stir in the Parmigiano-Reggiano until the sauce is glossy.
  5. Serve immediately, garnished with additional parmesan and pine nuts. Add a squeeze of lemon and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes