Do you love ravioli? Do you love all things pumpkin? This dish combines both in a decadent brown butter sauce that’s savory, nutty, and infused with seasonal spices. With crispy sage leaves, toasted walnuts, and a sprinkle of shaved manchego cheese, this pumpkin ravioli dish brings all the flavors of fall together in one rich, satisfying bite. It’s the kind of meal you’d expect to find in an upscale restaurant, but it’s so easy to make at home. Let’s dive in!

You can absolutely make your own pumpkin ravioli, but with so many great fresh pasta options available at the grocery store, why go to the trouble? My personal favorite so far is Trader Joe’s pumpkin ravioli, which has that perfect balance of pumpkin and honey. This is one of those dishes I used to order at my favorite restaurant, eagerly waiting for fall to indulge in it. Now, with this recipe, I’ve found a way to recreate that $28 dish at home, and honestly, it’s just as good—if not better! Best of all, it whips up quickly and is surprisingly easy to make.

Pumpkin Ravioli with Brown Butter Sage Sauce

Recipe by Kristie BookerCourse: MainDifficulty: Easy

Servings

4

servings

Total time

18

minutes

This pumpkin ravioli in a brown butter sage sauce is the ultimate fall comfort dish. With toasted walnuts, crispy sage, and shavings of manchego cheese, it’s rich, flavorful, and ready in minutes. Perfect for a cozy night in or impressing guests with a restaurant-quality meal!

Ingredients

• 1 stick unsalted or salted butter

• 2 cloves garlic, minced

• 1/4 cup walnuts, chopped

• Fresh sage leaves, 15 to 20

• 1/2 cup dry white wine, or use apple cider

• 1 tablespoon apple cider vinegar

• 1/4 teaspoon fresh ground nutmeg

• 1 pound or two 9 oz. packages of Pumpkin Ravioli

• Manchego cheese, shaved with a vegetable peeler

Directions

• Bring a large pot of water to a boil. Boil ravioli until floating to the top and tender, 3 to 5 minutes. Drain.
• While waiting for water to boil, melt the butter in a large skillet over medium heat. Add walnuts and sage. Cook until the butter is browning and sage turns crisp, about 5 minutes.
• Remove the sage leaves and add the garlic. Cook for about 30 seconds.
• Reduce heat to low, add the wine, apple cider vinegar, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 1 minute.
• Add drained ravioli to sauce, gently stir to combine.
• Serve with crispy sage and shaved strips of manchego.