Past Recipes
Pumpkin Ravioli

Pumpkin Ravioli with Sage Brown Butter and Mixed Green Salad

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Recipe Details

Story

Whenever we see pumpkin ravioli on a menu, it’s a no-brainer, we’re ordering it. We couldn’t resist featuring one of our favorite seasonal pastas this fall, so we found the very best local purveyor: New York Ravioli. The sweet and savory pillow-soft ravioli are tossed in a nutty brown butter sauce flavored with aromatic sage. Generous dustings of Parmesan cheese and a refreshing green salad take this autumnal meal to the next level.

Tags

  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

Ingredients & Equipment

What we send

  • sage
    1/8 ounce
    sage
  • walnuts
    1/2 cup
    walnuts
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • honey
    1 packet
    honey
  • pumpkin ravioli
    12 ounces
    pumpkin ravioli
  • unsalted butter
    1/4 cup
    unsalted butter
  • ground nutmeg
    1/8 teaspoon
    ground nutmeg
  • grated Parmesan cheese
    3 tablespoons
    grated Parmesan cheese
  • Baby Lettuce Mix (5-oz clam) (Mesclun)
    5 ounces
    Baby Lettuce Mix (5-oz clam) (Mesclun)

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Pick 6 sage leaves, discarding stems. Save remaining sage for another use, if desired. Roughly chop walnuts.

  2. Make Dressing and Toast Walnuts

    Make Dressing and Toast Walnuts

    In a large bowl, whisk together Champagne vinegar, ½ packet honey, ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside. Place walnuts in a large high-sided pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Remove from pan and set aside. Discard remaining honey. 

  3. Boil Ravioli

    Boil Ravioli

    Season boiling water generously with salt. Stir in ravioli and cook until tender and floating to the surface, about 5 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. 

  4. Make Brown Butter Sauce

    Make Brown Butter Sauce

    Wipe pan from nuts clean and add butter, nutmeg, and sage over medium heat. Swirl pan occasionally until butter turns golden and fragrant, 7-8 minutes. Season with ¼ teaspoon salt and pepper as desired.

  5. Season Ravioli

    Season Ravioli

    Add cooked ravioli to pan with brown butter over medium heat and stir to combine, about 1 minute. Stir in 2 tablespoons Parmesan to melt. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Taste and add more salt and pepper as desired.

  6. Toss Salad And Plate Pasta

    Toss Salad And Plate Pasta

    Add baby lettuces and walnuts to bowl with dressing and toss to coat. Divide pumpkin ravioli between 2 plates, spooning over sage brown butter. Garnish with remaining Parmesan and serve with salad

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