I use store-bought ravioli to keep this firmly in weeknight-dinner territory. Trader Joe’s Pumpkin Ravioli and Rana Pumpkin Spice Ravioli are my usual choices, depending on which one I can actually find in stock.
Like my Lobster Ravioli Sauce and Butternut Squash Ravioli, the entire dinner is ready in about 20 minutes.
Pumpkin Ravioli Sauce Ingredients
Here are the main ingredients needed to make this pumpkin ravioli sauce:
- Pumpkin ravioli: Use store-bought or homemade ravioli.
- Unsalted butter
- Fresh sage leaves and dried sage: Dried sage is added to the breadcrumbs to infuse the sage flavor in every bite, but it’s not absolutely necessary to the recipe.
- Parmesan or Parmigiano-Reggiano: Grate it directly from the block so it melts smoothly over the warm ravioli.
- Panko breadcrumbs: Panko provides the most noticeable crunch, but plain breadcrumbs also work. You can also replace the breadcrumb topping with homemade pangrattato.
After testing this recipe with both plain breadcrumbs and panko, I stuck with panko for the extra crunch. I also found that adding the sage and garlic near the end keeps them from burning.
How to Make Brown Butter Sauce for Pumpkin Ravioli
When it comes to making the brown butter sauce, it’s imperative to brown the butter properly. The process involves gently browning butter. Once the butter smells nutty and the milk solids are golden brown, add the sage and cook until the leaves are crisp. Add the garlic near the end and cook just until fragrant
When browning the butter, keep the below tips in mind:
- Don’t go over medium heat. Medium-low heat is preferred.
- Stir constantly to avoid scorching.
- Don’t panic when you start seeing dark flecks appearing in the bottom of the skillet. Those are toasted milk solids.
- Look for a deep golden-brown color and a nutty aroma.
This pumpkin ravioli sauce recipe is best enjoyed right after making for the best texture; brown butter sauce thickens as it sits.
Topping Ideas
Bulk up this pumpkin ravioli recipe with any of the below:
- Nuts: pecans, walnuts or pine nuts work well.
- Pancetta: Dice and cook it before browning the butter, then remove it from the skillet and return it before serving.
Prosciutto: Crisp thin pieces separately and crumble them over the finished ravioli - Italian Sausage
- Chicken
- Spinach or Kale
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What To Serve With Pumpkin Ravioli Recipe
Here are some side dish ideas that complement pumpkin pasta. For more ideas, check out my What to Serve with Ravioli list.
- Sauteed Asparagus – A light, healthy side dish that adds color and crunch.
- Garlic Bread
- Autumn Salad – Make a salad with goat cheese, cranberries and nuts.
Recipe Tips and Notes
Keep these tips in mind so the ravioli stays intact and the brown butter doesn’t burn.
- Generously salt the water with kosher salt before boiling.
- Avoid overcooking the ravioli to prevent tearing and loss of filling.
- Watch the butter as it cooks. It can be a perfect nutty brown butter one minute, and burnt the next.
- Frozen ravioli – you can absolutely use frozen ravioli. Just add a minute to the cooking time.
- Store leftover cooked ravioli in the refrigerator for 3-4 days.
More Ravioli Recipes
Looking for another easy ravioli dinner? Try my Mushroom Ravioli or this easy Baked Ravioli Recipe.
Pumpkin Ravioli with Brown Butter Sage Sauce
Ingredients
- 1 tbsp kosher salt
- 16-18 oz pumpkin ravioli (*Note 1)
- 8 tbsp salted butter, divided
- ½ cup panko or breadcrumbs
- ¼ tsp dried sage
- 2 tbsp julienned fresh sage, about 8 leaves
- 1 tsp minced garlic
- ½ cup grated parmesan
- sea salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Fill a large stock pot with approx. 4-5" of water and kosher salt and bring to a gentle boil.1 tbsp kosher salt
Toast The Panko
- Heat a medium light colored skillet over medium-low heat. Add 2 tablespoons of the butter. Once melted, stir in the panko and dried sage. Cook, stirring occasionally, until the panko is golden brown. Watch it closely once it begins to change color, as it can burn quickly. Transfer the toasted panko to a bowl and set aside.
- Carefully wipe the remaining breadcrumbs from the skillet with a paper towel. Return the skillet to the stove and increase the heat to medium.
Make The Brown Butter Sage Sauce
- Add the remaining butter to the skillet. Cook over medium heat, whisking frequently, until the butter smells nutty and brown specks form on the bottom of the skillet, about 5 to 6 minutes. The butter will foam, so use the whisk to move the foam aside and check the color underneath. (*Note 2)
- Once you see the brown specks, reduce the heat to low and add the fresh sage leaves and garlic. Cook for 30 to 60 seconds, until the leaves are crisp. Immediately remove the skillet from the heat to prevent the butter, sage and garlic from burning.
Cook and Add the Ravioli
- While the butter is browning, add the pumpkin ravioli to the boiling water and cook for 3 minutes, or according to the package directions. Do not overcook it, as the ravioli can become soft and tear.½ cup grated parmesan
- Gently drain the ravioli, then add it to the skillet. Use a silicone spatula to carefully coat the ravioli in the brown butter sage sauce.
- Divide the ravioli among serving bowls. Top with Parmesan cheese and the toasted panko, then season with salt and freshly ground black pepper to taste. Serve immediately.sea salt, to taste, freshly cracked black pepper, to taste