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. Tender pumpkin-filled ravioli gets tossed in nutty brown butter with fresh sage, toasted pecans, and Parmesan for the perfect balance of sweet, savory, and cozy fall flavors.
And because you can start with refrigerated pumpkin ravioli, the entire meal comes together in about 20 minutes!
Brown butter is the real magic here. As the butter cooks, the milk solids toast and develop a rich, almost caramelized flavor that pairs beautifully with pumpkin. Add crispy sage, crunchy pecans, and a little salty Parmesan, and you have an easy autumn dinner that tastes restaurant-worthy without requiring much more effort than boiling pasta.
An Easy Fall Dinner That Feels Special
This Pumpkin Ravioli with Brown Butter Sauce, Pecans and Sage proves that a delicious fall dinner doesn’t have to be complicated. Pumpkin-filled pasta, nutty brown butter, fresh sage, toasted pecans, and Parmesan come together in minutes but feel special enough for Sunday dinner or even a holiday meal.
Pair it with a simple vegetable or salad and you’ve got a cozy, comforting meal the whole family can gather around.
What Is Brown Butter?
Brown butter, also known as beurre noisette, is simply butter that has been cooked long enough for the milk solids to toast and turn golden brown.
The result is completely different from regular melted butter. Brown butter has a deep, nutty, almost caramel-like flavor that adds richness without requiring a long list of ingredients.
It is especially delicious paired with pumpkin, squash, sweet potatoes, apples, nuts, and warm fall spices.
How Do You Know When Brown Butter Is Ready?
Brown butter moves quickly from perfectly toasted to burned, so keep a close eye on it.
First, the butter will melt. Then it will begin bubbling and foaming as the water cooks off. Eventually, you’ll notice small golden-brown specks forming at the bottom of the skillet.
Once those milk solids are golden brown and the butter smells toasted and nutty, it’s ready.
Don’t wait for the butter itself to become dark brown. Remove it from high heat as soon as those toasted bits appear because it will continue cooking in the hot skillet.
Tips for the Best Pumpkin Ravioli
Don’t overcook the ravioli. Filled pasta is more delicate than regular noodles. Cook it at a gentle boil and remove it as soon as it is tender.
Save your pasta water. A small splash of starchy pasta water helps the brown butter coat the ravioli instead of settling at the bottom of the skillet.
Use fresh sage. Dried sage can be overpowering in this recipe. Fresh sage has a much softer flavor and becomes deliciously crisp in the butter.
Watch the butter carefully. Once the milk solids start browning, the butter can go from golden to burned very quickly.
Toast the pecans. It only takes a couple of minutes, but toasting brings out their natural sweetness and gives them a much deeper flavor.
Use freshly grated Parmesan. It melts more easily and adds a salty, nutty finish that complements the pumpkin filling.
Kid-Friendly Tips
Pumpkin ravioli has a naturally mild, slightly sweet flavor that can make it a great introduction to squash for kids.
If your kids are hesitant about the toppings, serve the pecans and crispy sage separately and let everyone customize their own bowl. You can also toss a portion of the ravioli with just a little brown butter and Parmesan before adding the remaining ingredients.
Letting kids sprinkle their own Parmesan or crushed pecans over the top is another easy way to make a new dinner feel more approachable.
Variations
There are plenty of ways to customize this pumpkin ravioli recipe.
Add spinach: Stir a few handfuls of baby spinach into the brown butter until just wilted before adding the ravioli.
Add protein: Serve with sliced grilled chicken, chicken sausage, turkey sausage, or crispy chickpeas.
Try walnuts: Swap pecans for toasted walnuts.
Add dried cranberries: A small handful adds a chewy, tart-sweet contrast that works especially well for a holiday meal.
Add apple: Sauté thinly sliced apples in a little butter until tender and serve them alongside the ravioli.
Make it extra savory: Add a small amount of minced garlic to the butter right before adding the sage.
What to Serve with Pumpkin Ravioli
Because pumpkin ravioli with brown butter sauce is rich and satisfying, we like pairing it with simple vegetables or a fresh salad.
Try serving it with:
- Roasted broccoli or Brussels sprouts
- Garlic green beans
- Simple roasted carrots
- Steamed broccoli
- An apple and spinach salad
- Mixed greens with balsamic vinaigrette
- Roasted cauliflower
Adding a green vegetable or salad also gives kids something familiar to eat alongside the ravioli if pumpkin pasta is new to them.
Frequently Asked Questions
What sauce goes best with pumpkin ravioli?
Pumpkin ravioli pairs especially well with simple sauces that complement rather than overpower its slightly sweet filling. Brown butter and sage is a classic combination because the nutty butter and earthy herbs balance the pumpkin beautifully. A light Parmesan cream sauce or simple garlic butter sauce can also work well.
Can I use butternut squash ravioli instead of pumpkin ravioli?
Yes! Butternut squash ravioli is an excellent substitute for pumpkin ravioli. The flavors are similar enough that the brown butter, sage, pecans, and Parmesan will pair beautifully with either one.
Can I make pumpkin ravioli with brown butter sauce ahead of time?
This dish is best served right after it’s prepared, but you can make parts of it ahead. Toast the pecans and grate the Parmesan in advance, then store them separately. When you’re ready to eat, cook the ravioli and prepare the brown butter sauce fresh. This keeps the pasta tender and the sage crisp.
Can I use dried sage instead of fresh sage?
Fresh sage is best for this recipe because it has a milder flavor and becomes crisp when fried in the butter. If dried sage is all you have, use it sparingly. Start with about 1/4 teaspoon and add more to taste.
Why did my brown butter burn?
Brown butter can go from perfectly toasted to burned very quickly. Use medium or medium-low heat, stir or swirl the pan frequently, and watch for golden-brown flecks forming on the bottom. Once it smells nutty and toasted, remove it from the heat or immediately add your next ingredients to slow the cooking.
What protein goes well with pumpkin ravioli?
Grilled chicken, roasted chicken, chicken sausage, turkey sausage, or crispy chickpeas all pair well with pumpkin ravioli. Because the brown butter sauce is fairly rich, simply seasoned proteins work best.
Can I add vegetables to pumpkin ravioli?
Definitely. Baby spinach is particularly easy because you can wilt it directly in the brown butter sauce. Roasted Brussels sprouts, broccoli, asparagus, mushrooms, or kale are also delicious additions.
How do I keep ravioli from falling apart?
Cook ravioli at a gentle boil rather than a vigorous rolling boil, and stir carefully. Remove the ravioli as soon as it is tender and transfer it gently to the sauce with a slotted spoon or drain it carefully in a colander.
What can I use instead of pecans?
Walnuts are a great substitute and have a similar rich, nutty flavor. For a nut-free version, try toasted pumpkin seeds or sunflower seeds, or simply leave the crunchy topping off entirely.
More of our Favorite Pumpkin Recipes:
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Pumpkin Ravioli with Brown Butter Sauce
Ingredients
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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Serve. Divide between bowls and top with additional Parmesan, toasted pecans, and crispy sage.
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