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
- For the crispiest sage, ensure your butter is sufficiently browned and the leaves are fully submerged, but not overcrowded in the skillet. Once they're light brown and brittle, remove them immediately.
- If the butter sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. I often find a tablespoon or two helps to emulsify everything perfectly.
- Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a touch more apple cider or water if needed to revive the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the butter sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. I often find a tablespoon or two helps to emulsify everything perfectly.
- Store leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a touch more apple cider or water if needed to revive the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.