Pumpkin Ravioli with Brown Butter Sauce
This Pumpkin Ravioli with Brown Butter Sauce is the kind of dinner that feels fancy enough for a special occasion but is surprisingly simple to make on a busy weeknight.
Servings 4
Ingredients
- 20 oz refrigerated pumpkin ravioli
- 6 tbsp butter
- 1/3 cup chopped pecans
- 12-15 fresh sage leaves
- 1/4 tsp kosher salt
- Freshly ground black pepper to taste
- 1/3 cup freshly grated Parmesan cheese
- Pinch of nutmeg optional
- Optional garnish: additional Parmesan and chopped pecans
Instructions
- Cook the ravioli. Bring a large pot of salted water to a gentle boil. Add the pumpkin ravioli and cook according to package directions. Before draining, reserve about 1/2 cup of the pasta water.
- Toast the pecans. Add the chopped pecans to a large skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Transfer to a small bowl and set aside.
- Brown the butter. Add the butter to the same skillet and cook over medium heat. The butter will melt, begin to foam, and then develop golden-brown flecks on the bottom of the pan. Swirl or stir frequently so it browns evenly. This usually takes about 4–6 minutes.
- Add the sage. When the butter is golden and smells nutty, add the sage leaves. Cook for about 30–60 seconds, until fragrant and slightly crisp.
- Toss with the ravioli. Add the cooked ravioli to the skillet and gently toss to coat in the brown butter. Add a splash or two of reserved pasta water if needed to help the sauce coat the ravioli.
- Finish the dish. Season with salt, black pepper, and a tiny pinch of nutmeg, if desired. Add the toasted pecans and Parmesan and gently toss again.
- Serve. Divide between bowls and top with additional Parmesan, toasted pecans, and crispy sage.
