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Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

A flavorful and comforting dish featuring pumpkin ravioli coated in nutty brown butter, topped with toasted walnuts and crispy sage leaves.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

Pasta

  • 18 ounces pumpkin ravioli
  • 1/4 cup chopped walnuts
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 10-12 fresh sage leaves sage leaves
  • to taste flaked sea salt and black pepper
  • 1 lemon lemon for juice or wedges

Instructions
 

  • Cook ravioli in boiling salted water until al dente, then drain.
  • Toast walnuts in a dry skillet for 2-3 minutes, then set aside.
  • Melt butter in a skillet until browned, then add olive oil and sage leaves; cook until sage is crispy.
  • Add cooked ravioli to the skillet, toss with sauce, season with salt and pepper, then top with walnuts and chopped sage. Serve with lemon.

Notes

Use fresh sage for best flavor and toast walnuts just until fragrant to avoid burning.
Keyword Pumpkin, Ravioli