Past Recipes
Pumpkin Ravioli

Pumpkin Ravioli with Sage–Brown Butter Sauce and Parmesan

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Recipe Details


Whenever we see pumpkin ravioli on a menu, it’s a no-brainer—we’re ordering it immediately. We couldn’t resist bringing back the repeat favorite pasta this fall, so we’re spotlighting one of our favorite purveyors: New York Ravioli. The sweet and savory, pillow-soft ravioli are tossed in a rich brown butter sauce flavored with nutmeg, fresh sage, and crushed red pepper. It’s all mixed with green peas, a splash of cream, and generous dustings of Parmesan for a swoon-worthy seasonal meal.


  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 630
  • Protein 17g
  • Total Carb 60g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sage
    1/8 ounce
  • unsalted butter
    1/4 cup
    unsalted butter
  • ground nutmeg
    1/8 teaspoon
    ground nutmeg
  • crushed red pepper
    1/8 teaspoon
    crushed red pepper
  • pumpkin ravioli
    12 ounces
    pumpkin ravioli
  • peas
    1/2 cup
  • heavy cream
    2 tablespoons
    heavy cream
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • 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 any remaining sage for another recipe.

  2. Make Sage–Brown Butter Sauce

    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.

  3. Cook Ravioli

    Cook Ravioli

    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. 

  4. Thicken Sage–Brown Butter Sauce

    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.

  5. Finish Ravioli

    Finish Ravioli

    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.

  6. Plate Ravioli

    Plate Ravioli

    Divide pumpkin ravioli between serving dishes, spooning over sage–brown butter sauce. Garnish with remaining Parmesan. Dig in!

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