Brown Butter Sage Pumpkin Ravioli Skillet

• 12 ounces pumpkin ravioli
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 2 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• Optional: toasted pine nuts for garnish

Steps

1. 1 Cook the ravioli according to package instructions; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat until it turns a golden brown and smells nutty.
3. 3 Add sage leaves and fry until crispy, about 30 seconds.
4. 4 Remove sage leaves with a slotted spoon and set aside on paper towels.
5. 5 Pour in broth and bring to a simmer, stirring to scrape up any brown bits from the bottom.
6. 6 Add cooked ravioli to the skillet and toss to coat in the sauce.
7. 7 Stir in Parmesan cheese until melted and sauce is creamy.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with crispy sage leaves and toasted pine nuts if desired.
10. 10 Serve immediately.

Equipment

• Large skillet

Variations

• Add sautéed mushrooms or roasted butternut squash for extra flavor.

Substitutions

• Use butternut squash ravioli if pumpkin is unavailable.

Pairings

• Pairs well with a light Pinot Grigio or a sparkling water with lemon.

Nutrition

Tips

• Be careful not to burn the butter; keep an eye on it as it browns.
• For extra richness, finish with a drizzle of olive oil.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth.

Freezing: This dish does not freeze well due to the texture of the ravioli.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ