Pumpkin Ravioli with Sage Brown Butter
Serves 4
Ingredients:
Recipe by Chef Jacquie
- 1 dozen pumpkin ravioli – try Talluto’s large pumpkin round
- 1 stick of salted butter
- 10-12 fresh sage leaves
- Freshly grated Parmigiano Reggiano cheese
Directions:
- Cook ravioli according to the package.
- In a small frying pan, over medium heat add stick of butter. When butter has melted and starts turning brown, lower to a simmer and add fresh sage leaves; cook 1-2 minutes.
- Drain ravioli and place on a serving platter.
- Drizzle with brown butter and add as much freshly grated Parmigiano Reggiano cheese you desire.
This recipe is so easy to make, you can have pumpkin ravioli in a snap.
Chef Jacquie’s Tips & Twists
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Not a fan of brown butter? Use a classic butter sauce instead.
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Swap in pumpkin gnocchi or butternut squash–filled ravioli for a seasonal spin.
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For a little surprise crunch, crumble Amaretti cookies over the top—their subtle bitterness balances beautifully with the rich, sweet flavors.
This recipe is as easy as it is elegant. In just minutes, you’ll have a dish that celebrates the best of fall: warm, nutty, aromatic, and full of comfort. Perfect alongside a glass of wine, a cozy sweater, and of course, a good book.
So as you enjoy this season of pumpkins, mystery, and magic, treat yourself to a plate of pumpkin ravioli – and maybe a few chapters of Diane Wing’s delightful story. You can find her book at locally owned Binding Agents, a cookbook-only shop in Philadelphia that celebrates stories and flavors. It’s often a stop on our tours because it’s simply a must-see for book and food lovers alike.
