Description
This recipe for Brown Butter Sage Pumpkin Ravioli is simple and delicious. It’s perfect for a quick weeknight meal or a special occasion. The nutty brown butter sauce and crispy sage leaves complement the sweet pumpkin ravioli beautifully.
Ingredients
- 1 pound fresh or frozen pumpkin or butternut squash ravioli
- 1/2 cup (1 stick) unsalted butter, cubed
- 15-20 fresh sage leaves
- Salt to taste
- Freshly cracked black pepper to taste
- 1/2 lemon, for squeezing (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the ravioli in a large pot of salted boiling water according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While ravioli cooks, melt butter in a light-colored skillet over medium heat.
- Add dry sage leaves to the foaming butter.
- Cook, swirling occasionally, for 3-5 minutes until butter is golden brown with nutty aroma and sage leaves are crispy. Watch for brown specks at the bottom.
- Remove from heat immediately to prevent burning. Add lemon juice if using.
- Drain ravioli and add to the skillet with the sauce. Toss gently to coat. Add reserved pasta water if needed to loosen sauce.
- Serve immediately, topped with black pepper and Parmesan cheese if desired.
Notes
- Ensure butter is browned but not burnt. Watch for a nutty aroma and golden-brown specks.
- Use fresh sage leaves for the best flavor and crispy texture.
- Adjust lemon juice to your preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired