Description

This Brown Butter Sauce for Pumpkin Ravioli is a quick and delicious way to elevate your pasta dish. The nutty, aromatic brown butter combined with toasted pecans, crispy sage, and a hint of chili creates a luscious sauce that perfectly complements tender pumpkin ravioli. Finished with shaved Parmesan, this elegant yet simple recipe is ideal for a cozy fall meal or special dinner occasion.

Ingredients

Scale

Pumpkin Ravioli

9oz / 250g Pumpkin Ravioli

Brown Butter Sauce

4 tbsp / 2oz / 60g Butter
1/4 cup / 25g Pecans, finely or roughly diced
6 Fresh Sage Leaves
2 cloves Garlic, peeled & lightly smashed (optional)
2 mild Red Chillies, halved & de-seeded (optional)
Salt & Pepper, as needed

To Serve

Parmesan, shaved or grated

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Instructions

Toast Pecans: Place the pecans in a dry large pan over medium heat. Toast them until they start to lightly char, shaking the pan frequently to prevent burning. Remove pecans from the pan and wipe out any tiny crumbs if needed to prepare for the next step.
Brown Butter and Infuse: Melt the butter into the same pan over medium heat. Add the fresh sage leaves, halved mild red chillies, and lightly smashed garlic cloves. Stir and swirl the pan gently as the butter foams. Continue cooking until the butter starts changing color from lemony yellow to light brown.
Cook Ravioli: While the butter is browning, bring a pot of salted boiling water to a boil, then add the pumpkin ravioli and cook according to the package instructions, typically a few minutes until tender.
Finish Browning Butter: Watch the butter for tiny dark specks forming on the surface—these are the milk solids roasting. When the butter takes on a deeper brown hue and releases a nutty aroma, it is perfectly browned. If it smells burnt or the solids turn black, remove from heat immediately.
Remove Infused Ingredients: Remove the sage leaves and set aside. Discard the garlic and chilli pieces by removing them from the pan.
Combine Ravioli and Sauce: Using a slotted spoon, transfer the cooked ravioli directly from the boiling water into the pan with the browned butter sauce. Toss gently to coat the ravioli; the residual pasta water will emulsify with the butter, helping the sauce cling beautifully.
Season and Serve: Season the sauced ravioli with salt and pepper to taste. Plate the ravioli, then garnish with the crispy sage leaves you set aside earlier, toasted pecans, and a generous sprinkle of shaved or grated Parmesan cheese. Serve immediately for a warm, indulgent meal.

Notes

This brown butter sauce is incredibly quick to prepare and pairs perfectly with pumpkin ravioli for a comforting fall-inspired dish.
For best results, watch the butter carefully to avoid burning it; the nutty aroma signals perfect browning.
Use mild red chillies to add subtle heat, but feel free to omit them if you prefer a milder sauce.
To toast pecans evenly, keep the pan moving frequently and do not leave unattended.
The emulsification of pasta water and brown butter creates a silky coating that enhances the ravioli’s flavor.

Nutrition

Serving Size: 1 serving
Calories: 569 kcal
Sugar: 0.84 g
Sodium: 1224 mg
Fat: 43.98 g
Saturated Fat: 21.873 g
Unsaturated Fat: 19.016 g
Trans Fat: 1.04 g
Carbohydrates: 29.47 g
Fiber: 2.2 g
Protein: 15.8 g
Cholesterol: 188 mg