Description
This Sage Butter Pumpkin Cheese Ravioli recipe features delicate pumpkin-filled ravioli tossed in a browned butter sauce infused with crispy sage leaves, toasted walnuts, and a touch of apple cider for brightness. Finished with shaved manchego cheese, this comforting dish balances earthy, nutty, and slightly sweet flavors perfect for fall or any cozy gathering.
Ingredients
Scale
Ravioli
- 1 pound pumpkin cheese ravioli
Sauce
- 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 white wine such as Pinot Grigio)
- 1 tablespoon apple cider vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
Topping
- 1/3 cup shaved manchego cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil and carefully add the pumpkin cheese ravioli. Boil according to package instructions, typically 3 to 4 minutes, until tender and cooked through. Drain the ravioli and set aside.
- Prepare the Sage Butter Sauce: In a large skillet over medium heat, melt the butter along with the smashed garlic, roughly chopped walnuts, and fresh sage leaves. Stir occasionally as the butter begins to brown and the sage leaves crisp up, about 4 to 5 minutes. Then, carefully remove the sage leaves from the butter and set them aside for garnish.
- Add Flavor to the Sauce: Reduce the heat to low and pour in the apple cider or white wine, followed by the apple cider vinegar. Season with freshly grated nutmeg, kosher salt, and black pepper. Let the sauce simmer gently for 1 minute to meld the flavors.
- Toss the Ravioli: Gently add the cooked ravioli to the skillet with the butter sauce. Toss carefully to coat the ravioli evenly without breaking them. Remove the skillet from the heat.
- Serve: Plate the ravioli with the sauce and sprinkle the reserved crispy sage leaves on top. Finish with a generous sprinkle of shaved manchego cheese. Serve immediately and enjoy the rich, nutty flavors.
Notes
- For best flavor, use fresh sage leaves and toast the walnuts just until fragrant.
- Substitute the apple cider with a dry white wine like Pinot Grigio if preferred.
- Make sure to drain ravioli gently to prevent tearing.
- Can be served as a main course or an elegant starter.
- Use salted butter to balance the flavors but adjust salt seasoning accordingly.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
