This Pumpkin Sage Ravioli with Brown Butter is fall on a plate—rich, savory, and infused with the warmth of nutty butter and crispy sage. Whether you’re making homemade ravioli or using store-bought, this dish is an easy way to create something elegant and satisfying in under 30 minutes.
I first tried this dish at a fall dinner party and was instantly hooked. The sweet pumpkin filling pairs beautifully with browned butter’s toasty richness and the earthy aroma of fresh sage. It’s delicate, flavorful, and totally restaurant-worthy—without being fussy.
You can use fresh or frozen ravioli, making it a great go-to for both weeknights and holidays. Serve it as a vegetarian main or alongside roasted chicken or salad for a more complete meal. And don’t forget a sprinkle of parmesan or crushed walnuts on top for the perfect finish.
Every bite of this pumpkin sage ravioli feels like a hug from autumn itself—comforting, cozy, and unforgettable.
Pumpkin Sage Ravioli with Brown Butter – Elegant, Cozy Fall Pasta
Ingredients
Method
- Bring a pot of salted water to a boil. Cook ravioli according to package instructions. Drain and set aside.
- In a skillet over medium heat, melt butter. Once it foams, add sage leaves and let it brown, swirling often, until golden and nutty—about 4–5 minutes.
- Remove sage leaves when crispy; set aside.
- Gently toss ravioli in brown butter to coat.
- Plate ravioli and top with crispy sage, parmesan, and optional walnuts or pepper.
- Serve immediately while hot and fragrant.