Sage Butter Pumpkin Cheese Ravioli Recipe

I absolutely love sharing this Sage Butter Pumpkin Cheese Ravioli Recipe with friends because it’s such an effortless way to bring a bit of fall magic right to your plate. The combination of rich sage butter with the subtly sweet pumpkin cheese filling is honestly unbeatable—every bite feels like a cozy, comforting hug. Whether you’re cooking for a family dinner or a special weekend treat, this recipe always comes through.

When I first tried this, I was amazed at how simple ingredients could create such an elegant dish. You’ll find that the browned butter and crisp sage elevate the ravioli beautifully, making it more than just pasta. Plus, it comes together in under 30 minutes, which means this sage butter pumpkin cheese ravioli recipe is perfect for busy nights when you still want something impressive on the table.

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Ingredients You’ll Need

The best part about this Sage Butter Pumpkin Cheese Ravioli Recipe is how the ingredients play off each other perfectly. Fresh sage and browned butter bring out the nuttiness of the walnuts, while pumpkin and manchego cheese add that seasonal comfort we all love.

• Salted butter: Using salted butter helps season the dish naturally—don’t skimp on quality here.
• Garlic: Smashed cloves add a mellow, aromatic flavor without dominating the sauce.
• Walnuts: They bring a lovely crunch and earthy touch—toast them lightly if you like a deeper flavor.
• Sage leaves: Fresh is key here for maximum fragrance and to crisp them nicely in the butter.
• Apple cider (or white wine): Adds a subtle acidity that balances the rich butter sauce.
• Apple cider vinegar: A splash brightens the sauce without overwhelming it.
• Kosher salt and black pepper: Essential for seasoning—taste as you go.
• Freshly grated nutmeg: Just a pinch enhances the pumpkin’s natural sweetness.
• Pumpkin cheese ravioli: Look for fresh or good-quality frozen ravioli for the best texture.
• Manchego cheese: Shaved on top for a salty, tangy finishing touch that melts beautifully on warm ravioli.

Variations

One of the things I love about this Sage Butter Pumpkin Cheese Ravioli Recipe is how easy it is to make your own by switching up the nuts, cheese, or sauce base. Feel free to experiment based on your taste or what you have on hand.

• Nut swap: Instead of walnuts, I sometimes use toasted pecans or pine nuts for a different crunch and flavor profile.
• Dairy-free option: Swap out butter for vegan butter and omit the Manchego to make it dairy-free without losing that rich mouthfeel.
• Sauce twist: Try adding a splash of browned sage butter cream sauce if you want a silkier finish.
• Pasta alternative: If you can’t find pumpkin ravioli, cheese ravioli with a touch of pumpkin puree mixed into the sauce works surprisingly well.

How to Make Sage Butter Pumpkin Cheese Ravioli Recipe

Step 1: Cook the ravioli just right

Bring a large pot of salted water to a rolling boil—don’t skip the salt; it seasons the ravioli internally. Add your pumpkin cheese ravioli and cook according to the package instructions, usually about 3 to 4 minutes until they float to the top and are tender but still hold their shape. Drain gently and set aside, but keep a splash of pasta water handy in case you need to loosen your sauce later.

Step 2: Brown the butter with sage and walnuts

In a large skillet over medium heat, melt the butter with the smashed garlic cloves, walnuts, and fresh sage leaves. Keep stirring occasionally—this usually takes about 4 to 5 minutes. You’ll know it’s perfect when the butter turns a golden brown with a nutty aroma and the sage leaves crisp up nicely. Use a slotted spoon to remove the crisp sage leaves and keep them aside; they make a gorgeous garnish.

Step 3: Finish the sauce

Lower the heat and carefully stir in the apple cider or white wine along with the apple cider vinegar. Add freshly grated nutmeg, plus kosher salt and black pepper to taste. Let it simmer gently for about a minute so all those flavors meld beautifully, and your sauce will have the right balance of richness and acidity.

Step 4: Toss ravioli in the sauce and serve

Add the cooked ravioli into the skillet and gently toss to coat each piece in that luscious sage butter sauce. Remove from heat and plate the ravioli, topping with the reserved crispy sage leaves and a generous sprinkle of shaved Manchego cheese. Trust me, that finishing touch is what really pulls it all together.

How to Serve Sage Butter Pumpkin Cheese Ravioli Recipe

Garnishes

I love garnishing this ravioli with the crisped sage leaves from the sauce—it adds color and texture, plus a wonderful herbal aroma right before serving. A few extra shavings of Manchego cheese on top just finish it off perfectly, adding tang and a bit of saltiness that contrasts wonderfully with the sweet pumpkin.

Side Dishes

Simple is best here—pair it with a crisp mixed green salad with lemon vinaigrette or roasted Brussels sprouts. A crusty baguette to soak up any leftover buttery sauce also makes a great accompaniment. These sides keep the meal balanced and satisfying without overpowering the ravioli’s delicate flavors.

Creative Ways to Present

For special occasions, I like serving the ravioli in shallow bowls with the crispy sage artfully arranged on top and a drizzle of extra browned butter. You could also sprinkle toasted walnuts around each plate for added crunch and visual appeal—it makes dinner feel really special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover ravioli stores best in an airtight container in the fridge for up to 2 days. Just keep the sage butter sauce separate if you can, so you can reheat gently without overcooking the pasta or wilting the crispy sage garnish.

Freezing

This recipe freezes well if you grab the ravioli uncooked. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When you’re ready, cook them straight from frozen—no thawing needed. The sauce, however, is best made fresh for optimal flavor and texture.

Reheating

For leftovers, I reheat the ravioli gently in a skillet with a little butter or olive oil over low heat, adding reserved sage butter sauce if available. Avoid microwaving if you can—it tends to toughen the pasta and dull the flavors.

FAQs

Final Thoughts

This Sage Butter Pumpkin Cheese Ravioli Recipe holds a special place in my kitchen because it effortlessly blends simplicity with gourmet flavors that feel like a celebration every time I make it. I hope you give it a try and enjoy the cozy, rich taste that my family and I adore. Trust me, once you’ve made it, it’ll become your go-to for showcasing seasonal flavors with minimal fuss but maximum wow factor.

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