Sage Butter Pumpkin Cheese Ravioli Recipe

This Sage Butter Pumpkin Cheese Ravioli Recipe is one of those comforting dishes that feels like an instant hug on a plate. I absolutely love how the nutty richness of browned butter and crispy sage leaves perfectly complement the creamy, subtly sweet pumpkin cheese filling. It’s a fantastic way to showcase fall flavors any time you want something that feels cozy, yet elegant.

When I first tried this recipe, I was amazed at how simple it is to transform store-bought ravioli into a restaurant-worthy meal. You’ll find that the touch of apple cider and a hint of nutmeg in the sauce add a bright, aromatic note that keeps it from feeling too heavy. Whether you’re serving a weeknight dinner or impressing guests, this Sage Butter Pumpkin Cheese Ravioli Recipe is a winner every time.

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Ingredients You’ll Need

Choosing the right ingredients really brings this Sage Butter Pumpkin Cheese Ravioli Recipe to life. Fresh sage, good-quality ravioli, and nutty manchego cheese are key, and you’ll want to pick a flavorful apple cider or white wine to balance the richness.

• Salted butter: I recommend using high-quality unsalted butter and salting to taste, but starting with salted butter adds that buttery depth right away.
• Garlic cloves: Crushing them gently releases just enough aroma without overpowering the sauce.
• Walnuts: Adds crunch and a toasty flavor; feel free to lightly toast them beforehand for extra oomph.
• Fresh sage leaves: Fresh is best here for that crispy, fragrant finish.
• Apple cider or white wine: I usually go for apple cider—it adds a lovely sweet-tart complexity that pairs beautifully with pumpkin.
• Apple cider vinegar: A splash brightens up the sauce and balances the richness.
• Kosher salt and black pepper: Season as you go! It’s better to start conservatively and adjust at the end.
• Freshly grated nutmeg: Just a touch goes a long way in adding warm spice without overwhelming the pumpkin.
• Pumpkin cheese ravioli: Fresh or refrigerated ravioli works best; I find the filling inside makes all the difference.
• Shaved manchego cheese: Use it to finish the dish with a nutty, slightly sharp bite.

Variations

I love tweaking this Sage Butter Pumpkin Cheese Ravioli Recipe depending on what I have on hand or the occasion. Feel free to personalize it to suit your taste or dietary needs—you can’t go wrong with this base!

• Vegetarian variation: This recipe is naturally vegetarian, but you can swap walnuts for pine nuts if you want a different crunch that’s a bit softer.
• Vegan twist: Try using vegan butter and a dairy-free cheese alternative; just be mindful the butter won’t brown quite the same way.
• Spice it up: Adding a pinch of red pepper flakes to the butter sauce gives it a lovely, unexpected kick—my kids enjoy this version!
• Seasonal swap: Swap pumpkin-filled ravioli for butternut squash or sweet potato ones for variety.

How to Make Sage Butter Pumpkin Cheese Ravioli Recipe

Step 1: Cook the ravioli gently

Start by bringing a large pot of generously salted water to a rolling boil. Add your pumpkin cheese ravioli and cook according to package instructions, usually around 3-4 minutes until they float and are tender but not mushy. Drain them carefully—use a slotted spoon if you want to avoid breaking them—and set aside, keeping the water boiling on the stove for later if needed.

Step 2: Brown the butter with garlic, walnuts, and sage

While the ravioli cooks, melt the butter in a large skillet over medium heat with smashed garlic cloves, roughly chopped walnuts, and fresh sage leaves. Stir occasionally, watching carefully for the butter to turn golden brown and smell nutty—this usually takes about 4-5 minutes. Don’t walk away! Browning butter can go from perfect to burnt quickly. When the sage leaves turn crisp but not burnt, use a slotted spoon to remove them and set aside for garnish.

Step 3: Build the sauce with cider, vinegar, and spices

Lower the heat to low, then add apple cider (or your chosen white wine) and apple cider vinegar to the browned butter mixture. Season with freshly grated nutmeg, kosher salt, and black pepper. Let the sauce simmer gently for about a minute—this helps concentrate the flavors without boiling off too much liquid.

Step 4: Toss ravioli in the sauce and plate it up

Gently slide the drained ravioli into the skillet with the butter sauce. Toss carefully with a spatula or tongs to coat without breaking the delicate pasta. Remove the skillet from heat, then serve immediately topped with the crispy sage leaves and a generous sprinkle of shaved manchego cheese. The cheese adds a luxurious, nutty finish that ties it all together beautifully.

How to Serve Sage Butter Pumpkin Cheese Ravioli Recipe

Garnishes

I love topping this ravioli with crispy fried sage leaves for that wonderful crunch and aroma, along with plenty of freshly shaved manchego cheese. Sometimes, I’ll add a light drizzle of high-quality extra virgin olive oil or a little cracked black pepper to bring out all the flavors even more.

Side Dishes

My go-to sides usually include a simple green salad with a tangy lemon vinaigrette or roasted Brussels sprouts with a balsamic glaze. Either keeps the meal balanced and refreshing alongside the rich ravioli.

Creative Ways to Present

For special occasions, I like serving the ravioli in warm pasta bowls with a sprinkle of toasted walnuts and a few sage leaves placed artfully on top. Pair it with a chilled glass of crisp white wine to really impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover sage butter pumpkin cheese ravioli stores nicely in an airtight container in the fridge for up to 2 days. I find that keeping the sauce separate (if possible) helps maintain the pasta’s texture better.

Freezing

I’ve frozen leftover cooked ravioli before with decent results—just lay the ravioli flat on a parchment-lined tray to freeze individually, then transfer to a freezer bag. Reheat gently to avoid them turning mushy.

Reheating

To reheat, warm the ravioli gently in a skillet with a little butter or reserve some sauce and toss everything over low heat. Microwave works too but can make the ravioli a bit soft, so stovetop reheating is my preferred method.

FAQs

Final Thoughts

This Sage Butter Pumpkin Cheese Ravioli Recipe is a comfort-food dream that brings out the best of fall into a simple but elegant dish. I love how easy it is to make, yet how special it feels on the plate. If you’re looking to impress your family or just treat yourself to a cozy, flavorful dinner, I seriously can’t recommend this enough. Give it a try—you’ll soon find it becoming one of your favorite go-to meals for the season!

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