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Ravioli is a true comfort food and somehow makes you feel uplifted at the same time. This pillowy pasta with a sweet filling that melts in your mouth will make even the most ordinary weeknight dinner feel special. And when tossed in a nutty brown butter sauce with crunchy sage leaves, Parmesan cheese, toasted pine nuts, and a squeeze of bright lemon, it’s more than just a comfort, bringing fall symbolism to every bite.
This simple recipe is just as perfect for a cozy evening at home as it is for serving to friends at a dinner party. Every element has a purpose. Butter adds richness, sage adds seasonal flavor, cheese and nuts add texture, and lemon brightens things up. It utilizes store-bought ravioli, making it approachable for cooks of all levels. It’s exactly the kind of recipe that I keep in rotation when life gets busy like it does this time of year.
Ingredients that complement this ravioli
- Pumpkin or butternut squash ravioli: Soft and tender pasta filled with sweet pumpkin. Sure, you can make your own ravioli…but there are many high-quality brands available for store-bought, so ravioli is the perfect solution if you don’t have hours to spend on preparation.
- unsalted butter: It melts into a golden, nutty brown butter sauce that perfectly coats every ravioli.
- fresh sage leaves: It has a fragrant, slightly earthy aroma, and the crunchy aroma spreads in the butter.
- crushed red pepper flakes: Just add a pinch to add warmth and subtle warmth.
- grated parmigiano reggiano: Add nutty flavor and rich flavor and stir until it becomes glossy.
- roasted pine nuts: Crunchy burst that adds texture and depth.
- lemon: Squeeze bright citrus to enhance richness and balance.
Styling and presentation tips
Serve in a shallow bowl to catch the butter and sage sauce. The pine nuts and grated parmesan at the end give it a restaurant-like flavor, making it perfect for a cozy date night at home or a holiday dinner party.
explanation
The ultimate cozy fall dinner.
- 1 (9 oz) packaged pumpkin or butternut squash ravioli
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup Grated Parmigiano Reggiano, more for serving
- roasted pine nuts
- half a lemon
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
- While the ravioli is cooking, melt the butter in a large skillet over medium heat. When it starts to bubble, add the sage leaves. Stir occasionally until butter is golden brown and smells nutty, about 3 minutes.
- Add some red pepper flakes and some of the pasta water to stop the cooking. Add the cooked ravioli and gently toss with the sauce.
- Season with salt and black pepper. Stir in Parmigiano-Reggiano until glossy.
- Plate immediately and top with additional Parmesan cheese and pine nuts. Add a squeeze of lemon and enjoy!
- Preparation time: 5
- Cooking time: 10
Source: Camille Styles – camillestyles.com
