Pumpkin Ravioli with Sage–Brown Butter Sauce and Parmesan
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Ingredients & Equipment
What we send
- 1/8 ouncesage
- 1/4 cupunsalted butter
- 1/8 teaspoonground nutmeg
- 1/8 teaspooncrushed red pepper
- 12 ouncespumpkin ravioli
- 1/2 cuppeas
- 2 tablespoonsheavy cream
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
Bring a large pot of water to a boil over high heat. Pick 6 sage leaves, discarding stems. Save any remaining sage for another recipe.
Make Sage–Brown Butter Sauce
In a large high-sided pan, combine butter, nutmeg, crushed red pepper (skip or use half for less heat), and sage over medium heat. Stir occasionally until butter turns golden and fragrant, 7-8 minutes. Season with ¼ teaspoon salt and black pepper as desired. Remove from heat and set aside.
While sauce cooks, 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 (this will help thicken the sauce), then drain and set aside.
Thicken Sage–Brown Butter Sauce
Place pan with brown butter sauce over medium-high heat, add ravioli, and toss to coat. Add reserved pasta cooking water and toss, stirring continuously, until sauce clings to ravioli, 1-2 minutes.
Add peas and cream to pan with ravioli, still over medium-high heat, and stir to combine, about 1 minute. Remove pan from heat and stir in half of Parmesan to melt. Taste and add more salt and black pepper as desired.
Divide pumpkin ravioli between serving dishes, spooning over sage–brown butter sauce. Garnish with remaining Parmesan. Dig in!