Cheese Ravioli with Pumpkin Sage Sauce
Welcome autumn flavors to your table with this rich and creamy Cheese Ravioli with Pumpkin Sage Sauce! This irresistible recipe pairs tender cheese-filled ravioli with a luscious sauce made from earthy pumpkin puree, nutty brown butter, and fragrant fresh sage. A touch of heavy cream and Parmesan cheese adds velvety indulgence, while a hint of nutmeg and garlic deepens the autumnal warmth. Garnishing with crispy sage leaves offers the perfect savory crunch. Ready in just 30 minutes, this quick yet elegant dish is ideal for a cozy weeknight dinner or an inviting fall gathering. Serve it with a fresh green salad or rustic bread for a comforting seasonal meal that truly celebrates the flavors of fall. Keywords: cheese ravioli, pumpkin sage sauce, fall dinner recipes, creamy autumn pasta.
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Recipe Information
Ingredients
- 16 oz Cheese ravioli
- 4 tbsp Unsalted butter
- 10 leaves Fresh sage leaves
- 1 cup Pumpkin puree
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.5 cup Vegetable or chicken broth
- 1 tbsp Olive oil
- 0.125 tsp Nutmeg
Instructions
Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package instructions. Reserve 1/4 cup of pasta water before draining; set the ravioli aside.
In a large skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden brown and the leaves are crispy. Remove the sage leaves and set them aside for garnish.
Reduce the heat to medium-low. Add the minced garlic to the browned butter and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the pumpkin puree and vegetable or chicken broth. Let it simmer for 2-3 minutes until the mixture is smooth and slightly thickened.
Add the heavy cream, grated Parmesan cheese, salt, black pepper, and nutmeg to the sauce. Stir well to combine and let it cook for another 3-4 minutes until the sauce is creamy and well-blended.
If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water to reach your desired consistency.
In a separate skillet, heat olive oil over medium heat. Toss the cooked ravioli gently in the olive oil to coat them lightly and warm them through.
Transfer the ravioli to the pumpkin sage sauce. Carefully toss them to coat evenly in the sauce.
Plate the ravioli and garnish with the crispy sage leaves and additional grated Parmesan cheese, if desired.
Serve immediately and enjoy your Cheese Ravioli with Pumpkin Sage Sauce!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 834 mg | 64% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
