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Ravioli is true comfort food and somehow feels elevated at the same time. This fluffy pasta with melt-in-your-mouth sweet filling makes even a regular weeknight dinner feel special. And when tossed in a nutty brown butter sauce with crunchy sage leaves and finished with Parmesan, toasted pine nuts, and a squeeze of bright lemon, it becomes more than comforting—it’s the epitome of fall in every bite.
This simple recipe is the kind of dish that works just as well for a cozy night in as it does for serving friends at a dinner party. Each element has a purpose: the butter adds richness, the sage gives the flavor of the season, the cheese and nuts add texture, and a hint of lemon to brighten it all up. It takes advantage of store-bought ravioli, making them accessible to cooks of all levels—precisely the kind of recipe I keep in rotation when life is as busy as it usually is this season.
Ingredients that elevate this ravioli
- Pumpkin or zucchini ravioli: tender and spongy pasta filled with sweet pumpkin. Sure, you can make your own ravioli…but there are so many high-quality store-bought brands that buying them is a great solution for when you don’t have hours to prepare them.
- unsalted butter: Melts into a golden, nutty-brown butter sauce that perfectly coats each ravioli.
- fresh sage leaves: Fragrant and slightly earthy, crunchy in the butter to give it a fall scent.
- Crushed red pepper flakes: Just a pinch adds subtle warmth and warmth.
- Grated Parmigiano-Reggiano: Adds a savory, nutty richness, and stirs until glossy.
- toasted pine nuts: Crisp bursts that add texture and depth.
- Lemon– A hint of bright citrus to enhance and balance the richness.
Style and service advice
Serve in shallow bowls to collect the butter and sage sauce. Pine nuts and a final grating of Parmesan make it feel restaurant-worthy, perfect for a cozy date night at home or a holiday dinner.
Description
The coziest fall dinner.
- 1 Package (9 ounces) pumpkin or zucchini 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 and more to serve
- toasted pine nuts
- half a lemon
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
- While the ravioli is cooking, melt the butter in a large skillet over medium heat. Once it foams, add the sage leaves. Stir occasionally until butter turns golden brown and smells nutty, about 3 minutes.
- Add red pepper flakes and a splash of pasta water to stop cooking. Add the cooked ravioli, gently coating with the sauce.
- Season with salt and black pepper. Stir in the Parmigiano-Reggiano until glossy.
- Serve immediately and top with more parmesan and pine nuts. Add a squeeze of lemon and serve!
- Preparation time: 5
- Cooking time: 10
