Pumpkin Ravioli with Walnut Sage Butter

It’s incredible that such a simple recipe can be so delicious! This Pumpkin Ravioli with Walnut Sage Butter recipe has sophisticated flavors, but uses only 5 ingredients and is so easy to make. The combination of fresh honey roasted pumpkin ravioli, along with butter, fresh sage, toasted walnuts, and a touch of Parmigiano Reggiano cheese, give this vegetarian dish a rich and luscious taste.

On the table within 20 to 30 minutes, it’s easy enough for a weeknight meal but can also be served as an elegant dinner for two. To learn how to make this fantastic pasta recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Main Dishes, Vegetarian, Quick and Easy, Entertaining, 5 Ingredients or Less

Italian, American, California

Servings: 2

Author: Pimp My Recipe

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PUMPKIN RAVIOLI with WALNUT SAGE BUTTER

This delicious Pumpkin Ravioli with Walnut Sage Butter recipe has sophisticated flavors, but uses only 5 ingredients and is so easy to make. It can be on the table within 20 to 30 minutes, although easy enough for a weeknight meal, it can also be served as an elegant dinner.

Prep Time: 5 MinCooking Time: 15 MinTotal Time: 20 Min

Ingredients

• ¼ cup unsalted walnuts, roughly chopped
• ¾ teaspoon kosher salt
• 9 ounces fresh honey roasted pumpkin ravioli (see Note #1)
• 4 tablespoons salted butter, cut into slices
• ¼ cup fresh sage leaves, whole
• ⅛ teaspoon ground white pepper
• 1 tablespoon grated Parmigiano Reggiano cheese (plus more for garnish)
• 1 smidge nutmeg, freshly grated (optional)

Instructions

1. Fill a saucepan (3 quart) with water, and bring to a full rolling boil.
2. While water is reaching a boil, dry toast the walnuts. Heat a nonstick frying pan (12 inch) over medium heat, then add chopped walnuts to the hot dry pan. Periodically shake or stir the walnuts to ensure they don’t burn. Dry toast until fragrant and lightly toasted (about 5-7 minutes). Transfer walnuts to a plate to cool, and set aside.
3. Add salt to boiling water, and stir to combine (see Note #3). Carefully add ravioli. Stir gently, bring to a gentle boil, and cook according to package instructions (usually 2-3 minutes for fresh pasta). While pasta is cooking, start making the sauce.
4. Remove any walnut skins from the frying pan with a paper towel. Then add butter, and melt on medium heat. Once butter is melted and bubbly, add whole sage leaves, and sauté until leaves begins to crisp up (see Note #2) and butter starts to turn a light brown.
5. Add ½ cup pasta water to butter sauce, turn heat up to medium-high, and stir to combine. Reduce sauce by half (about 1 minute), then add 1 tablespoon grated Parmigiano Reggiano cheese, and stir to combine. Using a slotted spoon/skimmer, add cooked ravioli to the pan (see Note #3), and quickly coat in the sauce. Add toasted walnuts, and spoon sauce over nuts and ravioli. Serve immediately with a light dusting of freshly grated nutmeg (optional), a little grated Parmigiano Reggiano cheese.

Notes

1. I used Trader Joe’s fresh honey roasted pumpkin ravioli for this recipe. If you cannot find it, this walnut sage butter sauce is also delicious with butternut squash ravioli. Just make sure to use fresh pasta that cooks within 2 to 3 minutes.
2. Butter will become a bit foamy, and then will start to brown. Watch it closely, as you want to retain the nutty flavor from the brown butter sauce. If you let it get too dark, it could become bitter.
3. Timing is essential to make sure you do not overcook the ravioli. Keep in mind that the pasta will continue to cook for another minute in the sauce. Depending on your stove and pans, the sauce should be ready within 3 to 5 minutes from start to finish. So feel free to start melting the butter before you add the ravioli to the pasta water. Then start cooking the ravioli immediately after you add the sage leaves to the butter. 
4. Makes 2 servings.

Recommended Products:

Stainless Steel Slotted Spoon/Skimmer (with Heat Resistant Handle)

HexClad Hybrid Nonstick Frying Pan (12 Inch)

Global Knife

Nutrition Facts

Calories

583.93

Fat (grams)

39.47

Sat. Fat (grams)

18.75

Carbs (grams)

48.45

Fiber (grams)

4.63

Net carbs

43.83

Sugar (grams)

4.92

Protein (grams)

13.46

Sodium (milligrams)

670.47

Cholesterol (grams)

84.4

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes (i.e., nutmeg and additional Parmigiano Reggiano cheese) not included in nutritional calculations. 

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Crust

STEP 1

Fill a saucepan (3 quart) with water, and bring to a full rolling boil. While water is reaching a boil, dry toast the walnuts. Roughly chop ¼ cup unsalted walnuts. Heat a nonstick frying pan (12 inch) over medium heat, then add chopped walnuts to the hot dry pan. Periodically shake or stir the walnuts to ensure they don’t burn. Dry toast until fragrant and lightly toasted (about 5-7 minutes). Transfer walnuts to a plate to cool, and set aside.  

Roughly chopped.

Chopped walnuts.

Dry toast walnuts.

Transfer & set aside.

STEP 2a

Add ¾ teaspoon kosher salt to boiling water, and stir to combine (see Note below).

Note: Timing is essential in this recipe. To make sure you do not overcook the ravioli, keep in mind that the pasta will continue to cook for another minute in the sauce, and depending on your stove and pans, the sauce should be ready within 3 to 5 minutes from start to finish. So feel free to start melting the butter before you add the ravioli to the boiling salted water. Then start cooking the ravioli immediately after you add the sage leaves to the butter. 

STEP 2b

Carefully add 9 ounces fresh honey roasted pumpkin ravioli (see Note below), stir gently, bring to a gentle boil, and cook according to package instructions (usually 2 to 3 minutes for fresh pasta). While pasta is cooking, start making the sauce.

Note: I used Trader Joe’s fresh honey roasted pumpkin ravioli for this recipe. If you cannot find it, this walnut sage butter sauce is also delicious with butternut squash ravioli. Just make sure to use fresh pasta that cooks within 2 to 3 minutes.

Add pasta to salted water.

Cook pasta.

STEP 3

Remove and discard any walnut skins from the frying pan with a paper towel. Then add 4 tablespoons salted butter (that has been cut into slices), and melt on medium heat. Once butter is melted and bubbly, add ¼ cup fresh whole sage leaves, and sauté until leaves begins to crisp up (see Note below) and butter starts to turn a light brown. 

Note: Butter will become a bit foamy, and then will start to brown. Watch it closely, as you want to retain the nutty flavor from the brown butter sauce. If you let it get too dark, it could become bitter.

Melt butter.

Add whole sage.

Sauté.

Beginning to brown.

STEP 4a

Dunk a small heat proof measuring cup into the pasta water, and add ½ cup pasta water to the brown butter sauce. Turn heat up to medium-high, and stir to combine. Reduce sauce by half (about 1 minute).

Dunk for pasta water.

Brown butter sauce.

Add pasta water.

Reduce by half.

STEP 4b

Then add 1 tablespoon grated Parmigiano Reggiano cheese, and stir to combine. Using a slotted spoon/skimmer, add cooked ravioli to the pan, and quickly coat in the sauce. Add toasted walnuts, and spoon sauce over nuts and ravioli.

Add cheese.

Transfer ravioli to sauce.

Add toasted walnuts.

Coat with sauce.

STEP 4c

Ready to serve!

SERVING SUGGESTIONS

Serve immediately with a light dusting of freshly grated nutmeg (optional), a little grated Parmigiano Reggiano cheese.

Notes:

• Makes 2 servings.

BACK TO RECIPE

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VIDEO

How to Make Pumpkin Ravioli with Walnut Sage Butter Sauce!

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Blog Comments & Tips

Delicious rich brown butter sauce!

This Pumpkin Ravioli with Walnut Sage Butter is a simple pasta dish with sophisticated flavors. Honey roasted pumpkin ravioli is combined with a brown butter sauce that is infused with fresh sage, and finished with toasted walnuts.

If you cannot find fresh honey roasted pumpkin ravioli, or pumpkin ravioli, no need to worry. This brown butter sauce is delicious with butternut squash ravioli as well. To add a touch of spice, I grated some fresh nutmeg to finish the dish. Although this is optional, it adds a wonderful element to this rich pasta.

How do you ensure the best results from our recipe?

My 5 tips to making a perfect Pumpkin Ravioli with Walnut Sage Butter:

1. Use fresh ravioli (not dried or frozen). This will ensure the pasta cooks quickly, and is as fresh tasting as the fresh herbs that infuse the sauce. I prefer using Trader Joe’s fresh honey roasted pumpkin ravioli (it’s seasonal, so stock up!). The sweetness from the honey roasted pumpkin ravioli, creates a beautiful combination with the brown butter sauce.

2. Use a great quality butter. I prefer using Tillamook sea salted butter.

3. Don’t be afraid to brown the butter. That’s the best part, as it lends a nutty flavor to the sauce. Just don’t burn it!

4. Dry toast your walnuts before you begin. It makes such a difference in flavor and texture.

5. Don’t overcook your pasta. Al dente is best (according to your package instructions), as the ravioli will continue to cook another minute in the sauce. 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to brown your butter. Just don’t go overboard and burn it!

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Adapted from the Ravioli With Sage-Walnut Butter recipe from Food Network Kitchen. I added a few ingredients, and changed up all the quantities to create a more refined brown butter sauce. Using the honey roasted pumpkin ravioli really pimped up the original recipe. The recipe techniques were also changed from the original recipe. Enjoy!

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