Description
This dish is the perfect balance of cozy and elegant — pillowy pumpkin ravioli coated in nutty brown butter, crisped sage, and a splash of cider or wine for a tangy finish. Topped with toasty walnuts and manchego, it’s a fast favorite for fall-inspired dinners.
Ingredients
Scale
- 1 cup (2 sticks) salted butter
- 4 cloves garlic, smashed
- ½ cup roughly chopped walnuts
- 32 fresh sage leaves
- 1 cup apple cider (or dry white wine like Pinot Grigio)
- 2 tbsp apple cider vinegar
- Kosher salt and black pepper, to taste
- ½ tsp freshly grated nutmeg
- 2 lbs pumpkin cheese ravioli
- ⅔ cup shaved Manchego cheese
Instructions
- Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, melt butter with smashed garlic cloves.
- Cook until butter begins to brown and smells nutty, about 5–7 minutes. Stir frequently to prevent burning.
- Add walnuts and sage leaves; cook for 1–2 minutes until sage is crispy and walnuts are toasted.
- Carefully stir in apple cider (or wine), apple cider vinegar, salt, pepper, and nutmeg. Simmer for 3–4 minutes until slightly reduced.
- Add cooked ravioli to the pan and gently toss to coat in sauce.
- Serve warm, topped with shaved Manchego cheese and extra walnuts or sage leaves if desired.
Notes
- Substitute pumpkin ravioli with butternut squash or sweet potato ravioli if needed.
- Use unsalted butter if preferred, but add extra salt to taste.
- For a nut-free version, omit walnuts or replace with toasted pepitas.
- Leftovers reheat well in a skillet with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 6g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 90mg
Keywords: pumpkin ravioli, brown butter sage sauce, fall pasta recipe, apple cider sauce, vegetarian pasta dish, autumn dinner recipe