Creamy Pumpkin Ravioli with Crispy Sage!
Pumpkin ravioli: master this luxurious sage butter sauce with crispy walnuts. Quick, flavorful, and perfect for a cozy autumn dinner.
Ingredients
- 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 use a white wine such as Pinot Grigio
- 1 tablespoon apple cider vinegar
- kosher salt and black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound pumpkin cheese ravioli
- 1/3 cup shaved manchego cheese
Instructions
- Bring a large pot of salted water to a boil. Boil the ravioli according to package directions, 3-4 minutes. Drain.
- Meanwhile, melt together the butter, garlic, walnuts, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside.
- Reduce the heat to low, add the apple cider or wine, apple cider vinegar, and season the sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat.
- Serve the ravioli and butter sauce with the crispy sage and a sprinkle of manchego. EAT and ENJOY.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.