Description
A decadent and flavorful brown butter sauce perfectly complements delicate pumpkin ravioli, enhanced with toasted pecans, crispy sage leaves, and a hint of garlic and mild chilli. This quick and easy recipe delivers a nutty, aromatic sauce that elevates your pasta dish to restaurant-quality indulgence.
Ingredients
Scale
Pasta
- 9oz / 250g Pumpkin Ravioli
Sauce & Garnish
- 4 tbsp / 2oz / 60g Butter
- 1/4 cup / 25g Pecans, finely or roughly diced
- 6 Fresh Sage Leaves
- 2 cloves Garlic, peeled and lightly smashed (optional)
- 2 mild Red Chillies, halved and de-seeded (optional)
- Salt & Pepper, to taste
- Parmesan, shaved or grated, to serve
Instructions
- Toast Pecans: Place the pecans in a dry large pan over medium heat. Toast them until they begin to lightly char, shaking the pan frequently to avoid burning. Once toasted, remove the pecans from the pan and wipe out any small crumbs left behind.
- Melt Butter and Add Flavors: Melt 4 tablespoons of butter in the pan. Add the fresh sage leaves, halved chillies, and lightly smashed garlic cloves. As the butter begins to foam, stir gently and swirl the pan to combine the flavors.
- Cook Pumpkin Ravioli: While the butter is foaming, bring a pot of salted boiling water to a boil and cook the pumpkin ravioli according to the packet instructions, typically a few minutes.
- Brown the Butter: Continue cooking the butter in the pan, watching it change from lemon yellow to light brown. Tiny dark specks—the milk solids—will form, and the butter will release a nutty aroma. Carefully monitor the butter to prevent burning; if the aroma turns burnt or the solids blacken, remove from heat immediately.
- Remove Aromatics: Remove the sage leaves and set aside. Discard the chilli halves and garlic cloves from the butter sauce.
- Combine Ravioli with Sauce: Use a slotted spoon to transfer the cooked ravioli directly from the boiling water into the browned butter sauce. Toss gently to coat the ravioli, allowing the starchy pasta water to emulsify with the butter, enhancing the sauce’s texture.
- Season and Serve: Season the ravioli with salt and pepper to taste. Serve immediately, topped with the crispy sage leaves, toasted pecans, and freshly shaved or grated Parmesan cheese for a rich and balanced finish.
Notes
- This brown butter sauce is quick and effortless to make, pairing wonderfully with pumpkin ravioli for a cozy, autumn-inspired meal.
- Adjust the amount of garlic and chilli to suit your taste preference or omit if preferred.
- Use fresh sage leaves for the best flavor and crispy texture.
- For a nut-free version, omit pecans and consider substituting with toasted breadcrumbs or seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 569 kcal
- Sugar: 0.84 g
- Sodium: 1224 mg
- Fat: 43.98 g
- Saturated Fat: 21.873 g
- Unsaturated Fat: 19.016 g
- Trans Fat: 1.04 g
- Carbohydrates: 29.47 g
- Fiber: 2.2 g
- Protein: 15.8 g
- Cholesterol: 188 mg
