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
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)
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