Brown Butter Sage Pumpkin Ravioli

• 1 (9-ounce) package fresh pumpkin ravioli
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons toasted pumpkin seeds
• 2 cups baby arugula
• Optional: extra-virgin olive oil for drizzling

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 In a large skillet, melt 2 tablespoons butter over medium heat. As it melts, cook until it turns a golden brown, swirling pan occasionally.
3. 3 Add sage leaves to the brown butter and cook until crispy, about 1 minute.
4. 4 Remove skillet from heat and set aside.
5. 5 Cook ravioli in boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
6. 6 Add remaining 2 tablespoons butter to the skillet and let melt. Toss in the drained ravioli, arugula, salt, and pepper. Add a splash of pasta water if needed to create a silky sauce.
7. 7 Sprinkle with Parmesan cheese and toss to coat.
8. 8 Divide ravioli among serving plates, garnish with pumpkin seeds, and drizzle with olive oil if desired.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add cooked diced butternut squash for extra pumpkin flavor.
• Substitute fresh sage with thyme for a different aromatic profile.

Substitutions

• If fresh pumpkin ravioli isn’t available, use butternut squash ravioli.
• For a dairy-free option, use vegan butter and a nutritional yeast Parmesan alternative.

Pairings

• Roasted Brussels sprouts
• Garlic bread

Nutrition

Tips

• Use high-quality ravioli for the best flavor.
• Keep an eye on the butter as it browns quickly and can burn.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or broth.

Freezing: Not recommended due to the delicate nature of the ravioli and the sauce.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Serve with a simple green salad dressed in balsamic vinaigrette.

FAQ