Pumpkin Ravioli with Brown Butter Sauce
Ravioli is one of my favorite pastas, and this recipe is for a Pumpkin Ravioli with a Brown Butter Sauce that is one of my all time favorites. It’s a great dish for the Fall, but frankly I’ll cook it just about any time of year. In this particular version, I don’t show you how to make the ravioli itself, as I’m using store bought (and there many great options out there), but I will show you the pasta sauce recipe, and how to put it all together. The dish is very rich, and makes a great appetizer or small plate, but of course you can have the raviolis as a main dish as well. Hope you enjoy them as much as I do.
Recipe Overview and Keys to Success
To make the best Pumpkin Ravioli with Brown Butter Sauce just follow these few simple steps:
- Make sure not to overcook the ravioli, as any ravioli can get very mushy and gross if over cooked. They may also break apart, making the sauce bit sloppy.
- The pasta sauce is the brown butter, which can be made very quickly (in like 5 minutes) or very slowly (in like 20 minutes) depending on the amount of heat. It doesn’t so much matter what temp you use, as long as you compenstate and use the right amount of time, and make sure the sauce is done with the ravioli is.
- Make sure to finish the ravioli in the pan with the brown butter sauce. Cooking them together for a few minutes allows the flavors to mingle and blend, and you won’t get that if you simply poor the sauce over the ravioli.
- 1 lbs package of fresh pumpkin ravioli
- 5 tablespoons butter
- 5 - 6 sage leaves
- 1/4 cup freshly grated parmesan
- Bring a pot of salted water to the boil for the ravioli
- Heat a separate sauté pan over medium heat and add the butter
- Cook the butter until the forming stops and it starts to slightly brown
- Drop the ravioli into the boiling water, and cook to just under the packaged suggested time
- While the ravioli cook, add the sage leaves to the butter to fry them
- Control the temperature on the brown butter sauce. If it is browned, turn the heat all the way down, or even move it off the heat. If it needs more browning keep the temp up
- Once the ravioli is cooked, turn the heat up on your sauce so it heats while you drain the raviolis
- Add the ravioli to the hot brown butter sage sauce, season with salt and pepper and toss for about a minute to coat everything
- I like to serve up 4 – 6 ravoilis per person, and garnish with a bit of the grated parmesan cheese
Hope you enjoy these ravioli as much as I do.
Wine recommendation: This ravioli recipe is super rich, super flavor and can stand up to some super big wine. As I have a fondness for regionally pair food and wine, I’m going to suggest you stick with Italy, and try a Barolo wine. It’s a big, bold wine made from Nebbiolo and typically aged for 4 – 6 yrs before release. The tannin will work really well with the brown butter sauce, and the rich pumpkin and sage flavors.