We may receive a portion of sales if you purchase a product through a link in this article.
Ravioli is a true comfort food—and somehow feels elevated at the same time. This pillowy pasta with sweet filling that melts in your mouth makes even an ordinary weeknight dinner feel special. And when it gets tossed in nutty brown butter sauce with crisped sage leaves, and finish with Parmesan, toasted pine nuts, and a squeeze of bright lemon, it becomes more than comfort—it’s the epitome of fall in every bite.
This simple recipe is the kind of dish that works just as well for a cozy night at home as it does for serving to friends at a dinner party. Every element has a purpose: butter adds richness, sage makes it taste like the season, cheese and nuts for texture, and a touch of lemon to brighten it all up. It leverages store-bought ravioli making it approachable for cooks of all levels—precisely the kind of recipe I keep on rotation when life is as busy as it tends to get this season.
PRE-ORDER BEFORE 11/24
Ingredients that elevate this ravioli
- Pumpkin or butternut squash ravioli: tender, pillowy pasta filled with sweet squash. Sure, you can make your own ravioli… but there are so many high-quality store bought brands that picking it up is a great solution for when you don’t have hours to spend prepping.
- Unsalted butter: melts into a golden, nutty brown butter sauce that coats every ravioli perfectly.
- Fresh sage leaves: fragrant and slightly earthy, crisping up in the butter for a fall-forward aroma.
- Crushed red pepper flakes: just a pinch adds warmth and subtle heat.
- Grated Parmigiano-Reggiano: adds nutty, savory richness, stirred in until glossy.
- Toasted pine nuts: crunchy bursts that add texture and depth.
- Lemon: a squeeze of bright citrus to lift and balance the richness.
Styling & Serving Tip
Serve in shallow bowls to catch the butter and sage sauce. The pine nuts and a final grating of Parmesan make it feel restaurant-worthy—perfect for a cozy date night at home or a holiday dinner party.
Print
Pumpkin Ravioli with Sage & Brown Butter
- Total Time: 15
- Yield: 2-3 1x
Description
The ultimate cozy fall dinner.
Ingredients
- 1 (9-ounce) package pumpkin or butternut squash ravioli
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmigiano-Reggiano, plus more for serving
- Toasted pine nuts
- Half a lemon
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until just al dente. Reserve ¼ cup pasta water, then drain.
- While ravioli cooks, melt butter in a large skillet over medium heat. Once it foams, add sage leaves. Swirl occasionally until butter turns golden and smells nutty, about 3 minutes.
- Add red pepper flakes and a splash of pasta water to stop the cooking. Toss in cooked ravioli, gently coating in the sauce.
- Season with salt and black pepper. Stir in Parmigiano-Reggiano until glossy.
- Plate immediately, topping with extra parmesan and pine nuts. Add a squeeze of lemon and serve!
- Prep Time: 5
- Cook Time: 10
