Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe

I absolutely love this Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe because it brings together the cozy flavors of fall in such an elegant way. The pumpkin-filled ravioli paired with nutty manchego and that dreamy sage-infused browned butter sauce is just magical—perfect for a comforting dinner that feels fancy without being complicated.

When I first tried this recipe, I was amazed at how easily it came together, yet how gourmet it tasted. You’ll find that it’s a great weeknight meal or a fantastic dish to serve guests when you want something impressive but stress-free. The crispy sage and toasted walnuts add texture and aroma that really elevate the whole experience.

Ingredients You’ll Need

These ingredients work wonderfully together to create a balanced dish—sweet and savory, creamy and crunchy. When you’re shopping, try to get fresh sage and good quality pumpkin ravioli if you can; the flavor difference is noticeable.

• Salted butter: This is the base of your sauce and browns beautifully, adding nutty flavor.
• Garlic cloves: Smashing them gently releases their aroma without overpowering the dish.
• Walnuts: They add a lovely crunch and earthy taste—toast them lightly if you want extra depth.
• Fresh sage leaves: Crisping these in butter brings out the herb’s perfume and makes a gorgeous garnish.
• Apple cider or white wine (like Pinot Grigio): Adds acidity and brightness to balance the richness.
• Apple cider vinegar: Just a touch enhances the sauce’s tanginess without being sharp.
• Kosher salt and black pepper: For seasoning to taste—freshly ground pepper works best here.
• Freshly grated nutmeg: A tiny pinch warms up the flavors beautifully.
• Pumpkin cheese ravioli: Store-bought saves time, but homemade is a lovely upgrade if you’re feeling ambitious.
• Shaved Manchego cheese: The finishing touch with its savory, nutty flavor that melts just a bit over the warm ravioli.

Variations

One of the reasons I keep coming back to this Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe is how easy it is to tweak based on what you like or have on hand. Play around with the cheese or nuts, and you’ll find your perfect balance.

• Variation: I once swapped walnuts for toasted pecans and loved the slightly sweeter, buttery crunch it added.
• Vegetarian option: Since this is already meat-free, it’s great for any vegetarian guests, but if you want vegan, try using plant-based butter and vegan cheese alternatives.
• Seasonal twist: Adding a bit of sage-infused browned butter with a splash of browned browned butter sage honey drizzle on top—trust me, it’s dessert-worthy.
• Lighten up: For a lighter sauce, I sometimes use olive oil instead of butter, but the flavor won’t be quite as rich.

How to Make Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe

Step 1: Boil Your Ravioli Just Right

Start by bringing a large pot of salted water to a boil. When it reaches a rolling boil, gently add your pumpkin cheese ravioli. Cook them according to the package directions, usually 3-4 minutes—you want them tender but not mushy. Drain carefully and set aside. A tip I learned is to watch closely as fresh ravioli cook fast; overcooking makes them too soft and tricky to toss with sauce.

Step 2: Make Your Sage Butter Sauce with Walnuts

While the ravioli cooks, melt the butter in a large skillet over medium heat along with smashed garlic cloves, walnuts, and fresh sage leaves. Keep an eye on the butter—it should start to brown and smell nutty after 4-5 minutes, and the sage leaves will become crispy. Be careful not to burn the butter; stirring occasionally helps. Once the sage leaves are crisp, gently remove them and set aside on a paper towel to drain, leaving the browned butter, walnuts, and garlic in the skillet.

Step 3: Add the Apple Cider and Season

Turn your heat down to low and carefully pour in the apple cider (or white wine) and apple cider vinegar. Add the freshly grated nutmeg, and season with kosher salt and freshly cracked black pepper to taste. Let this simmer for about a minute, allowing the sauce to reduce slightly and the flavors to meld. This step adds the perfect subtle tang and warmth that balances the sweetness of the pumpkin ravioli.

Step 4: Toss and Serve with Manchego and Crispy Sage

Gently drop your cooked ravioli into the skillet with the sauce. Toss them carefully so each piece gets coated in that luscious brown butter and walnut mixture without breaking. Remove the pan from heat, then dish out onto plates. Finish with the crispy sage leaves you set aside and a generous sprinkle of shaved manchego cheese over each serving. I love how the cheese melts just a bit, marrying all the flavors and textures beautifully.

How to Serve Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe

Garnishes

For garnishes, I swear by extra crispy sage leaves and more shaved manchego right at the table. A quick grind of black pepper finishes it off nicely. If you want to add an extra pop, a drizzle of good quality aged balsamic vinegar or even a sprinkle of toasted pumpkin seeds adds a lovely contrast.

Side Dishes

I usually pair this ravioli with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic green beans are also fantastic side options that bring freshness and texture.

Creative Ways to Present

For special occasions, I like to plate the ravioli in shallow bowls with a few whole sage leaves fried until crisp arranged on top, and a bold heap of manchego shavings. Adding a few edible flowers in autumn colors can make the dish look like you ordered it from a five-star restaurant—your guests will be impressed.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to store leftover cooked ravioli without them sticking is to toss them lightly with a bit of olive oil before refrigerating in an airtight container. This prevents clumping and preserves texture better than storing in the sauce.

Freezing

If you want to make this ahead, you can freeze uncooked ravioli on a baking sheet until firm, then transfer to airtight bags. When ready to eat, cook straight from frozen, adding an extra minute to the boiling time. The sauce is best made fresh but can be reheated gently.

Reheating

To reheat leftovers, I warm the ravioli gently in a skillet with a little butter or olive oil to prevent sticking. Adding back fresh sage or some shaved manchego right before serving refreshes the flavors beautifully.

FAQs

Final Thoughts

This Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego Recipe is one of those dishes I always keep in my rotation—it’s comforting yet elegant, easy yet impressive. If you want a meal that tastes like a celebration of fall in every bite without hours in the kitchen, this is your go-to. I’m excited for you to try it and discover how incredible simple ingredients can be when combined thoughtfully. Trust me, your family and friends will be asking for seconds!

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