Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Skillet filled with pumpkin ravioli, sage brown butter sauce, crisped sage leaves, and walnuts.

4.80 from 25 votes

Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Elevate store-bought pumpkin ravioli with a sage-infused brown butter pan sauce. Lightly toasted walnuts add contrasting texture, and a squeeze of lemon juice at the end brightens and brings all the flavors to life.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American

Keyword: pumpkin ravioli, sauce for pumpkin ravioli

Servings:

Calories: 563kcal

Author: Monica Lensink

Ingredients

18 ounces pumpkin ravioli
1/4 cup chopped walnuts
6 Tablespoons unsalted butter
2 Tablespoons olive oil
10-12 fresh sage leaves
flaked sea salt and black pepper to taste
1 lemon

Instructions

Boil a large pot of water. When boiling rapidly, add a large pinch of salt and the ravioli. Cook just to al dente, according to package directions, then drain and set aside.
18 ounces pumpkin ravioli
Meanwhile, warm a large skillet over medium heat. Add walnuts to the dry skillet and toast for 2-3 minutes, just until fragrant and lightly browned. Stir them frequently and keep a close eye to ensure they don't blacken and burn. Remove walnuts to a plate, set aside, and lightly wipe out the skillet with a paper towel or clean dishcloth.
1/4 cup chopped walnuts
Return skillet to medium heat and add the butter. Let it melt, then bubble, then begin to turn brown, swirling the pan occasionally.
6 Tablespoons unsalted butter
When the butter is medium brown with darker flecks speckled throughout, and has a nutty aroma, swirl in the olive oil. Add sage leaves, and let them sizzle in the skillet for 2-3 minutes, just until they crisp and turn dark green. With a slotted spoon or tongs, remove the crisped sage to the plate or a cutting board. Lightly chop or crush the leaves into smaller pieces.
2 Tablespoons olive oil, 10-12 fresh sage leaves
Add cooked ravioli to the skillet, and toss to coat with the brown butter sauce. Season with salt and pepper to taste, and sprinkle the walnuts and chopped sage leaves on top. Serve immediately with a squeeze of lemon juice, and/or a small lemon wedge on each plate. Enjoy!
flaked sea salt and black pepper, 1 lemon

Notes

Nutrition: An estimate based on using two boxes of Trader Joe's honey-roasted pumpkin ravioli.
Recipe: This recipe was originally published here on October 13, 2019, and has been updated to streamline the post text and provide more specific serving suggestions. The recipe and photos are unchanged.

Nutrition