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Ravioli is a real consolation meals—and someway feels elevated on the similar time. This pillowy pasta with candy filling that melts in your mouth makes even an unusual weeknight dinner really feel particular. And when it will get tossed in nutty brown butter sauce with crisped sage leaves, and end with Parmesan, toasted pine nuts, and a squeeze of vivid lemon, it turns into greater than consolation—it’s the epitome of fall in each chew.
This straightforward recipe is the type of dish that works simply as nicely for a comfortable night time at dwelling because it does for serving to buddies at a cocktail party. Each component has a goal: butter provides richness, sage makes it style just like the season, cheese and nuts for texture, and a contact of lemon to brighten all of it up. It leverages store-bought ravioli making it approachable for cooks of all ranges—exactly the type of recipe I carry on rotation when life is as busy because it tends to get this season.
Elements that elevate this ravioli
Pumpkin or butternut squash ravioli: tender, pillowy pasta full of candy squash. Certain, you may make your individual ravioli… however there are such a lot of high-quality retailer purchased manufacturers that choosing it up is a good resolution for while you don’t have hours to spend prepping.
Unsalted butter: melts right into a golden, nutty brown butter sauce that coats each ravioli completely.
Contemporary sage leaves: aromatic and barely earthy, crisping up within the butter for a fall-forward aroma.
Crushed crimson pepper flakes: only a pinch provides heat and refined warmth.
Grated Parmigiano-Reggiano: provides nutty, savory richness, stirred in till shiny.
Toasted pine nuts: crunchy bursts that add texture and depth.
Lemon: a squeeze of vivid citrus to carry and stability the richness.
Styling & Serving Tip
Serve in shallow bowls to catch the butter and sage sauce. The pine nuts and a remaining grating of Parmesan make it really feel restaurant-worthy—excellent for a comfortable date night time at dwelling or a vacation banquet.
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Description
The final word cozy fall dinner.
1 (9-ounce) bundle pumpkin or butternut squash ravioli
4 tablespoons unsalted butter
8–10 contemporary sage leaves
1/4 teaspoon crushed crimson pepper flakes (non-obligatory)
Kosher salt and freshly floor black pepper
1/4 cup grated Parmigiano-Reggiano, plus extra for serving
Toasted pine nuts
Half a lemon
Deliver a big pot of salted water to a boil. Cook dinner ravioli in accordance with bundle instructions till simply al dente. Reserve ¼ cup pasta water, then drain.
Whereas ravioli cooks, soften butter in a big skillet over medium warmth. As soon as it foams, add sage leaves. Swirl often till butter turns golden and smells nutty, about 3 minutes.
Add crimson pepper flakes and a splash of pasta water to cease the cooking. Toss in cooked ravioli, gently coating within the sauce.
Season with salt and black pepper. Stir in Parmigiano-Reggiano till shiny.
Plate instantly, topping with further parmesan and pine nuts. Add a squeeze of lemon and serve!
Prep Time: 5Cook Time: 10
