When fall rolls in, there’s nothing more comforting than a warm bowl of pasta—especially when it’s filled with pumpkin and topped with buttery sage and toasted nuts. This pumpkin ravioli recipe is elegance meets ease, making it ideal for weeknights that need a touch of cozy sophistication.

We’re talking pillowy ravioli tossed in nutty sage brown butter, crowned with crispy sage leaves and golden toasted walnuts. A fresh squeeze of lemon cuts through the richness, giving the dish a balanced brightness. This is a fall pasta dish that feels restaurant-worthy but comes together in under 30 minutes.

Why You’ll Love This Pumpkin Ravioli

This recipe is fast, flavorful, and uses store-bought pumpkin ravioli, so the bulk of the work is already done for you. The magic is all in the sauce—that golden butter and sage combo smells like autumn itself. The toasted walnuts add a crunchy contrast that elevates every bite. It’s a no-stress way to impress guests or treat yourself.

Ingredients You’ll Need

18 oz pumpkin ravioli
¼ cup chopped walnuts
6 tbsp unsalted butter
2 tbsp olive oil
10–12 fresh sage leaves
Salt and black pepper to taste
1 lemon (juice and wedges)

How to Make Pumpkin Ravioli with Sage Brown Butter

Boil the ravioli: Salt a large pot of water and cook ravioli according to package directions. Drain and set aside.
Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 2–3 minutes until golden and fragrant. Transfer to a plate and wipe out skillet.
Make the brown butter: Return skillet to medium heat and melt butter until it bubbles and browns—watch for dark flecks and a nutty smell.
Add oil and sage: Stir in olive oil and toss in sage leaves. Let them crisp up for 2–3 minutes. Remove and chop lightly.
Toss and season: Add cooked ravioli to the brown butter sauce, gently tossing to coat. Season with salt and pepper.
Serve: Top with toasted walnuts and sage, then finish with a fresh squeeze of lemon juice or a lemon wedge on the side.

Tips for the Perfect Fall Pasta Dish

Don’t walk away from the butter—it can go from browned to burnt in seconds.
Fresh sage is a must here; it crisps up beautifully and adds that signature autumn aroma.
A squeeze of lemon might seem simple, but it balances all the richness.

My Favorite Fall Pasta Memory

I first made this dish on a chilly October night when I needed something comforting but elevated. I had pumpkin ravioli in the fridge and a bunch of sage from the garden—fate! One bite in, and I knew I’d be making this every fall. It’s now a staple for solo dinners, date nights, and anyone who stops by hungry.

What to Serve with Pumpkin Ravioli

This dish pairs beautifully with a crisp arugula salad, roasted Brussels sprouts, or simple garlic green beans. For wine, try a chilled white like Pinot Grigio or a light red like Pinot Noir. And don’t forget some crusty bread to soak up that dreamy brown butter.

How to Store and Reheat

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or extra butter until warmed through. Avoid the microwave—it can make the ravioli rubbery.

Pumpkin Ravioli FAQs

Can I make this with homemade ravioli?

Absolutely. Store-bought just makes it faster.

What if I don’t have sage?

Fresh thyme or rosemary could work, but sage really makes it special.

Can I use a different nut?

Yes, pecans or hazelnuts would also be delicious.

Fall Flavour in Every Bite

This pumpkin ravioli is the ultimate cozy, quick, and elegant dinner. With toasted walnuts, crisped sage, and golden brown butter, it’s a dish that turns a chilly evening into something memorable. Perfect for weeknights, date nights, or just a solo plate of fall bliss.

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Pumpkin Ravioli

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Author: Olivia Hartwellen
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Ravioli with Sage Brown Butter and Toasted Walnuts is the epitome of cozy fall elegance. Made with store-bought pumpkin ravioli, nutty brown butter, crisped sage leaves, and crunchy toasted walnuts, it’s a rich, flavorful dish that comes together in under 30 minutes. A squeeze of lemon adds brightness to every bite, making it an easy yet elevated weeknight dinner or autumn dinner party favorite.

Ingredients

Scale

18 oz pumpkin ravioli
¼ cup chopped walnuts
6 tbsp unsalted butter
2 tbsp olive oil
10–12 fresh sage leaves
Salt and black pepper, to taste
1 lemon (juice and wedges for serving)

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Instructions

Cook the Ravioli: Boil salted water in a large pot and cook the ravioli according to package directions. Drain and set aside.
Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 2–3 minutes until fragrant and golden. Transfer to a plate.
Brown the Butter: In the same skillet, melt butter over medium heat until it foams and browns, about 3–4 minutes. Watch closely.
Add Oil & Sage: Add olive oil and sage leaves to the butter. Let them crisp for 2–3 minutes, then remove and roughly chop.
Toss the Ravioli: Return the ravioli to the skillet and gently toss in the sage brown butter. Season with salt and pepper.
Finish & Serve: Plate the ravioli and top with toasted walnuts and sage. Add a squeeze of lemon juice or serve with wedges on the side.

Notes

Don’t overcook the butter; remove it from heat once browned for best flavor.

Use fresh sage for crisp texture and the classic fall aroma.

Lemon cuts through the richness beautifully—don’t skip it.

Pecans or hazelnuts can be used in place of walnuts if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Plats
Method: Sautéing
Cuisine: Sautéing