Pumpkin Ravioli in Brown Butter Sage Sauce
We’re already nearing the end of November! I can’t believe it. But I wanted to share this recipe for Pumpkin Ravioli in Brown Butter Sage Sauce before pumpkin season passed us by completely. And because it’s so quick to make, it’s one of the few dinners I’ve been able to tackle postpartum! Also, it’s a perfect meal for Thanksgiving week, AKA the “I-don’t-want-to-cook-anything-beyond-what-I-have-to-for-Thanksgiving-but-OMG-why-is-it-always-time-to-feed-my-family-again” week.
This meal takes zero time to prep and you’ll be eating practically within the time it takes water to boil. It’s that easy. Pumpkin and sage pair perfectly, and the browned butter sauce brings everything together in a sweetly seasonal meal. We’ve already made this dish a few times this fall, and I’m hoping to squeeze it in this week before the holiday.
Happy Thanksgiving!
Xx
Pumpkin Ravioli with Brown Butter Sage Sauce
Recipe by Sea Salt + Honey
Serves: 2-3 people
Prep Time: 10 minutes (mostly for the water to boil!)
Cooking Time: 10 minutes
Ingredients:
2 (9 oz) packages fresh pumpkin ravioli
1 stick unsalted butter, cut into pieces
3 cloves garlic, smashed
20 sage leaves
1/4 cup Pecorino Romano, plus extra for serving
salt + pepper
Directions:
Prepare ravioli according to package instructions. Reserve pasta water.
Meanwhile, melt butter in a medium saucepan over medium-low heat. When the butter begins to sizzle, add garlic and brown on all sides, about 3 minutes total. Remove garlic from pan. Add sage leaves to the pan and allow the butter to become frothy and deeply brown, about 4 minutes.
Add 1/4 cup of the pasta cooking water to the pan (careful! This will produce a lot of steam and may splatter) and then add 1/4 cup of Pecorino Romano. Swirl until creamy, about 1-2 minutes, then salt and pepper to taste. Add ravioli, spooning sauce over the pasta. Serve immediately with additional cheese.
