Description
This Sage Butter Pumpkin Cheese Ravioli recipe combines delicate pumpkin-filled pasta with a rich, nutty sage butter sauce. The sauce features browned butter infused with garlic, walnuts, and crispy sage leaves, finished with a splash of apple cider and a hint of nutmeg for warmth. Topped with tangy shaved manchego cheese, this dish is a perfect blend of savory and autumnal flavors, ideal for a comforting and elegant meal.
Ingredients
Units
Scale
For the Pumpkin Cheese Ravioli:
- 1 pound pumpkin cheese ravioli
For the Sage Butter Sauce:
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider or white wine (such as Pinot Grigio)
- 1 tablespoon apple cider vinegar
- Kosher salt and black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
For Garnish:
- 1/3 cup shaved manchego cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the pumpkin cheese ravioli and cook according to package instructions, usually 3-4 minutes, until they float to the surface. Drain carefully to avoid breaking the ravioli.
- Prepare the Sage Butter Sauce: While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the smashed garlic, walnuts, and fresh sage leaves. Cook, stirring occasionally, until the butter starts to brown and the sage leaves turn crisp, about 4 to 5 minutes. Remove the sage leaves from the butter and set them aside for garnish.
- Finish the Sauce: Lower the heat to low and add the apple cider or white wine along with the apple cider vinegar to the butter mixture. Season with freshly grated nutmeg, kosher salt, and black pepper. Let the sauce simmer gently for 1 minute to meld the flavors.
- Toss the Ravioli: Add the drained ravioli to the skillet with the butter sauce. Gently toss to coat the ravioli in the sauce without breaking them. Remove from heat once combined.
- Serve and Garnish: Plate the ravioli and spoon the browned butter sauce over them. Top with the crispy sage leaves and finish with a generous sprinkle of shaved manchego cheese. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- Use fresh sage leaves for the best flavor and crisp texture in the butter sauce.
- Be careful when tossing the ravioli to prevent tearing them.
- If you prefer, substitute apple cider with a dry white wine like Pinot Grigio for a different flavor profile.
- Walnuts can be toasted lightly beforehand to enhance their crunch and flavor.
- For a dairy-free option, use a vegan butter substitute and omit the manchego cheese garnish.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
