Pumpkin Ravioli Sauce (Brown Butter Sage)
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Pumpkin Ravioli Sauce (Brown Butter Sage) is a cozy fall meal, combining pumpkin-filled ravioli with a rich, nutty brown butter sauce infused with sage. The sweet and savory flavors come together beautifully for a dish that is impressive but simple to make. Ready in just 20 minutes, this recipe is perfect for weeknights.
Serve with warm, Crusty Bread to soak up the delicious sage brown butter sauce. Try my Brown Butter Sage Gnocchi next!
Quick Look: Pumpkin Ravioli Sauce (Brown Butter Sage)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Vegetarian, can be made nut-free and dairy-free
- Method: Boiled ravioli + stovetop brown butter sauce
- Technique: Boil the pumpkin ravioli, then make the brown butter sauce with crispy sage and gently toss
- Flavor/Texture: Buttery, nutty, savory-sweet
The Best Way to Celebrate the Fall
It’s pumpkin season! Let’s celebrate with a savory pumpkin dish. You’ll love this quick and easy comfort food recipe. One of the best sauces for pumpkin ravioli!
- Fall Flavors: The nutty brown butter sauce, earthy sage, and crunchy hazelnuts create a complex and satisfying flavor profile that pairs beautifully with the sweet pumpkin ravioli.
- Quick and Easy: This recipe is perfect for busy weeknights or when you’re short on time. Using store-bought ravioli significantly reduces preparation time while still delivering a gourmet meal.
- Texture Contrast: The creamy ravioli filling, the crispy sage leaves, and the toasted hazelnuts provide a delightful contrast of textures that makes each bite delicious.
Try my homemade Butternut Squash Ravioli, Pumpkin Bread, Roast Whole Chicken, or Creamy Mushroom Ravioli recipe next! If you’re looking for more fall recipes, check out my favorite Cozy Fall Dinner Ideas!
Made With Amore,
“This is absolutely delicious! We haven’t had a recipe this good since I lived in Milano!”
– Frank
Table of Contents
- Quick Look: Pumpkin Ravioli Sauce (Brown Butter Sage)
- The Best Way to Celebrate the Fall
- Simple Ingredients
- Variations & Substitutions
- How to Make Pumpkin Ravioli Sauce (Brown Butter Sage)
- Pumpkin Ravioli Sauce FAQs
- Serving Suggestions
- Recipe Tips
- More Fall Recipes
- Pumpkin Ravioli with Sage Brown Butter Sauce Recipe
Simple Ingredients
With just a handful of ingredients, this simple dish lets each flavor truly shine.
- Unsalted Butter: Essential for creating the rich, nutty base of the brown butter sauce.
- Fresh Sage Leaves: Adds an aromatic and earthy flavor that complements the sweetness of the pumpkin ravioli.
- Hazelnuts And Parmesan Cheese: Bring crunch, nuttiness, and a savory finish that adds depth to every bite
- Salt: Enhances the overall flavor of the dish, bringing out the nuances in both the sauce and the ravioli.
- Pumpkin Ravioli (Trader Joe’s store-bought ravioli work great!): The star of the dish, filled with a sweet and creamy pumpkin filling, balanced by the savory components of the sauce.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Sage Substitutions: Use dried sage (in smaller amounts) or swap with thyme or rosemary for a different herbal flavor. Pair with these Juicy Baked Chicken Leg Quarters, as they have a similar flavor profile!
- Nut Substitutions: Replace hazelnuts with walnuts, pecans, pine nuts, almonds, or use seeds like pumpkin or sunflower for a nut-free option.
- Add Veggies: Adding sautéed spinach, mushrooms, or roasted butternut squash can enhance the dish and add more nutrients. You’ll love my Roasted Butternut Squash Risotto.
- Dietary Swaps: Use store-bought or Homemade Ravioli and adjust fillings or pasta type as needed for gluten-free options.
How to Make Pumpkin Ravioli Sauce (Brown Butter Sage)
Tender pumpkin ravioli tossed in nutty brown butter, crispy sage, and toasted hazelnuts creates a simple yet deeply flavorful dish that feels both cozy and elevated. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Start by melting the butter and crisping the sage in a saucepan on medium heat.
- Stir until the butter separates and there are brown bits. The sage will be fragrant and crispy.
- Add the cooked ravioli to the pan with brown butter and toss to combine.
- Add a little pasta water if needed, and finish cooking the ravioli in the pan with the sauce. Sprinkle with hazelnuts and extra Parmigiano cheese.
Pumpkin Ravioli Sauce FAQs
Ravioli is usually done when it floats to the surface of the boiling water. Test one piece to ensure the filling is heated through and the pasta is tender. Read more about how to cook ravioli.
Brown butter can go from golden to burnt quickly. Keep the heat at medium and stir often once it starts to foam and turn golden.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
I love pairing this pumpkin ravioli with brown butter sage with a fresh Lemon Arugula Salad or Italian Focaccia Bread to soak up every bit of the nutty brown butter sauce. For afuller spread, it also pairs beautifully with Thick Pork Chops, Pan Seared T-Bone Steak, or a simple side of Crispy Brussels Sprouts. For dessert, try this Plum Torte.
My Pro Tips
Recipe Tips
- Use Fresh Sage: Fresh sage leaves provide the best flavor and texture for the brown butter sauce.
- Watch the Butter: Brown the butter over medium heat and watch closely to avoid burning. Look for a golden color and nutty aroma.
- Cook Ravioli Just Until Tender: This avoids them from breaking or becoming too soft in the sauce.
More Fall Recipes
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Pumpkin Ravioli with Sage Brown Butter Sauce Recipe
Ingredients
- ½ cup butter, cut into chunks
- 8-10 fresh sage leaves
- ¼ cup chopped hazelnuts, or other nuts of choice
- Salt to taste
- Freshly Grated Parmigiano cheese, Parmesan cheese, for serving
- Store-bought pumpkin ravioli, about 1 pound + salt for pasta water
Instructions
Cook the Pumpkin Ravioli
- Bring a large pot of salted water to a gentle boil.
- Add the pumpkin ravioli and cook according to the package instructions, usually about 3-4 minutes or until they float to the surface.
- Remove with a slotted spoon and drain well.
Make the Sage Brown Butter Sauce
- In a large skillet, melt the butter over medium heat.
- Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5-6 minutes.
- Add the chopped hazelnuts and cook for another 1-2 minutes, stirring frequently, until the hazelnuts are lightly toasted.
- Remove the sage leaves and set them aside on a paper towel to drain.
- Season the sauce with a pinch of salt to taste.
Serve
- Add the cooked ravioli to the skillet with the brown butter sauce. Toss gently to coat.
- Serve the ravioli topped with crispy sage leaves, a sprinkle of chopped hazelnuts, and lots of parmigiano cheese. Enjoy your delicious and easy Pumpkin Ravioli with Sage Brown Butter Sauce and Chopped Hazelnuts! Buon appetito!
Notes
- Use Fresh Sage: Fresh sage leaves provide the best flavor and texture for the brown butter sauce.
- Watch the Butter: Brown the butter over medium heat and watch closely to avoid burning. Look for a golden color and nutty aroma.
- Cook Ravioli Just Until Tender: This avoids them from breaking or becoming too soft in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious! We haven’t had a recipe this good since I lived in Milano!
YAY! So happy you loved it. Many, many more delicious pasta recipes to try on my website. Enjoy them all and get a little taste of Italy at home :).