Description
This Sage Butter Pumpkin Cheese Ravioli recipe combines the rich flavors of browned butter, crispy sage, and toasted walnuts with delicate pumpkin-filled ravioli. Finished with a splash of apple cider and topped with nutmeg and manchego cheese, this comforting dish offers a perfect balance of savory and slightly sweet notes ideal for a cozy fall meal.
Ingredients
Scale
Ravioli and Sauce
- 1 pound pumpkin cheese ravioli
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider, or use a white wine such as Pinot Grigio
- 1 tablespoon apple cider vinegar
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
Garnish
- 1/3 cup shaved manchego cheese
Instructions
- Boil the Ravioli: Bring a large pot of salted water to a rolling boil. Add the pumpkin cheese ravioli and cook according to the package directions, usually 3-4 minutes, until they float to the surface. Drain carefully and set aside.
- Brown the Butter with Sage and Walnuts: In a large skillet over medium heat, melt together the butter, smashed garlic cloves, roughly chopped walnuts, and fresh sage leaves. Stir occasionally and cook for about 4-5 minutes until the butter begins to brown and the sage leaves become crisp. Remove the crispy sage leaves from the butter and set aside for garnish.
- Prepare the Sauce: Reduce the heat to low and add the apple cider or white wine along with apple cider vinegar to the browned butter mixture. Season with freshly grated nutmeg, kosher salt, and black pepper to taste. Allow the sauce to simmer gently for 1 minute to meld the flavors.
- Toss Ravioli in Sauce: Add the cooked pumpkin ravioli into the skillet with the butter sauce. Gently toss the ravioli to coat evenly with the sauce without breaking them. Remove the skillet from the heat.
- Serve: Plate the ravioli and spoon the buttery walnut sauce over the top. Garnish with the crispy sage leaves and a generous sprinkle of shaved manchego cheese. Serve immediately and enjoy your flavorful meal.
Notes
- Use fresh sage leaves for the best flavor and crispiness.
- To prevent the ravioli from sticking after draining, drizzle with a small amount of olive oil and toss gently.
- Substitute apple cider with a dry white wine like Pinot Grigio to add subtle acidity and depth.
- For a nuttier flavor, lightly toast the walnuts before adding them to the butter.
- If pumpkin ravioli is unavailable, butternut squash ravioli can be used as an alternative.
- Serve immediately as the butter sauce thickens upon cooling.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
