Description
Experience the ultimate cozy meal with this quick and elegant Pumpkin Sage Ravioli. By browning butter to a nutty, golden perfection and crisping fresh sage leaves, you transform simple store-bought ravioli into a gourmet trattoria-style dinner. This dish captures the essence of autumn with the sweet earthiness of pumpkin, the crunch of toasted walnuts, and a bright finish of fresh lemon. Perfect for busy weeknights, it delivers sophisticated flavors in under 20 minutes with minimal effort.
Ingredients
1 box (approx. 12-16 oz) pumpkin and sage ravioli
3 tablespoons salted butter
1/4 cup walnut halves or pieces
10–12 fresh sage leaves
1 teaspoon fresh lemon juice
Freshly ground black pepper to taste
Optional: Grated parmesan or aged cheese for garnish
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to the package directions until al dente.
While the pasta cooks, place a large skillet over medium heat and add the butter.
Once the butter begins to melt and bubble, add the walnuts and sage leaves.
Continue cooking, stirring frequently, until the butter turns a golden brown color and smells nutty, and the sage leaves are crispy.
Carefully stir in the lemon juice and remove from heat.
Drain the ravioli and add them directly into the skillet with the browned butter sauce.
Toss gently to coat every ravioli in the sauce.
Season with freshly ground black pepper and serve immediately, topped with extra cheese if desired.
Notes
Watch the butter closely during the browning process to ensure it does not burn; it turns from toasted to burnt very quickly. Using a light-colored pan helps monitor the color of the butter solids. For a complete meal, serve with a side of steamed greens or a crisp arugula salad.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg