Name: Easy Pumpkin Ravioli Sage Butter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2.25 cups all-purpose flour (Use additional flour for dusting); 1 large egg (Beaten); 1 cup pumpkin puree (Canned or fresh, ensure it's pure); 0.5 cup ricotta cheese; 0.5 tsp salt (For the pasta dough); 0.25 cup parmesan cheese (Grated, for filling and garnish); 6 tbsp butter (Unsalted for better flavor); 1 tbsp sage leaves (Fresh, chopped)

Alright, friends, pull up a wobbly kitchen stool, because today we’re diving into a dish that screams “I tried, but also I’m exhausted” in the most delicious way possible. We’re talking about Easy Pumpkin Ravioli Sage Butter, and let me tell you, this isn’t just a meal; it’s a cozy blanket you can eat, perfect for those nights when you want something fancy-ish without actually *being* fancy. It’s comforting, it’s ridiculously simple thanks to a little help from the freezer aisle, and honestly, the way the earthy sage and rich butter coat those plump pumpkin pillows? Chef’s kiss, even if you’re just kissing your own hand because everyone else is already shoveling it in. You absolutely need this in your life, especially if your life, like mine, often resembles a toddler’s art project after a caffeine binge.

The first time I whipped up this Easy Pumpkin Ravioli Sage Butter, my husband, bless his heart, declared it “restaurant quality.” Which, you know, is high praise coming from a man whose usual dinner review is a grunt and a clean plate. But then, my youngest, who has an uncanny ability to sniff out anything green, pointed to a tiny speck of sage and dramatically announced, “There’s a LEAF in my pasta!” It was like a scene from a bad opera. I tried to explain it was *herbaceous*, a *flavor enhancer*, but she just pushed her plate away with the solemnity of someone witnessing a great injustice. Meanwhile, the older one just picked out the ravioli and left a perfect, untouched puddle of the gorgeous sage butter sauce. More for me, I guess. That’s how we roll in this house: one person’s gourmet delight is another’s suspicious greenery, and I’m just here trying to enjoy my carbs before someone inevitably spills something.

🧡

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Why You’ll Love This Easy Pumpkin Ravioli Sage Butter

You’ll look like you slaved away for hours, but really, it took less time than convincing my kids to put on matching socks.
It’s the ultimate comfort food for when you want a hug but also need to feed a hungry mob (or just yourself, no judgment).
Minimal ingredients, maximal flavor. We’re talking pantry staples and a few fresh bits that do all the heavy lifting.
This recipe is so forgiving, you could probably burn the butter a little and still call it “caramelized” with a straight face. (Don’t quote me on that, but also, maybe?)
Pumpkin! It’s autumnal and warm, but honestly, I make this all year round because rules are for recipes that don’t taste this good.

Time-Saving Hacks

The biggest sanity saver? Pre-made, frozen pumpkin ravioli. Seriously, if you’re making your own pasta right now, you have more patience than I do on my best day.
Instead of finely mincing sage, just tear it roughly. The rustic look is in, and it saves you five precious minutes you could spend contemplating why your dishwasher is always half-empty.
Don’t bother with a separate serving dish. Just toss everything right back into the pan you cooked the ravioli in. One less thing to wash means more time for Netflix or pretending to organize your spice rack.

Kitchen Confessions

Okay, so one time I was trying to brown the butter perfectly – you know, that nutty aroma? – and got completely distracted by a text about a school fundraiser. Next thing I knew, the butter was closer to “charred” than “nutty.” Still edible, but it definitely added a “bold” flavor profile.
My husband, trying to “help,” once decided to add “a little extra salt” to the boiling water for the ravioli. “A little” turned out to be half the shaker. The ravioli tasted like the ocean floor. We ate it anyway.
The messy part I secretly skip? Cleaning the butter pan immediately. I usually leave it to “soak” for a good hour or two, which inevitably turns into me finding it the next morning, crusted with hardened butter, and regretting all my life choices.

What to Serve It With

A simple green salad with a bright vinaigrette cuts through the richness beautifully. Or, if you’re feeling extra indulgent (which, let’s be real, you are if you’re making this), some crusty bread for soaking up every last drop of that glorious sage butter sauce. A glass of crisp white wine or even just sparkling water with a lemon wedge completes the picture.

✔Tips & Mistakes

Don’t overcrowd the pot when boiling the ravioli; they need space to swim and cook evenly. Overcooking them is a common mistake – they’ll turn mushy, and nobody wants pumpkin mush. Keep an eye on that sage butter; it can go from perfectly golden to burnt in a blink! Low and slow is the game for browning butter. If your sage is getting too crispy, pull it out before the butter is fully browned and add it back in at the end.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
For this recipe, feel free to swap fresh sage for dried (use about 1/3 the amount, dried herbs are more potent!). No pumpkin ravioli? Butternut squash ravioli works beautifully too. A sprinkle of toasted pecans or walnuts at the end adds a nice crunch, if you’re feeling fancy.

Frequently Asked Questions

Can I use fresh pumpkin ravioli instead of frozen?

Absolutely! Fresh ravioli will cook much faster than frozen, usually in just 2-3 minutes. Keep a close eye on them and remove them from the water as soon as they float to avoid overcooking and mushiness.

My butter burned when I tried to brown it. Any tips for getting it right?

Browning butter takes practice! The key is low to medium heat and constant attention. Swirl the pan often, and as soon as you see light brown flecks at the bottom and smell a nutty aroma, take it off the heat immediately. A light-colored pan can help you see the color change better.

What if I don’t have fresh sage? Can I use dried sage?

You can definitely substitute dried sage for fresh. A good rule of thumb is to use about one-third of the amount of dried herbs compared to fresh. So, if the recipe calls for a tablespoon of fresh sage, use about a teaspoon of dried sage.

How can I make this dish feel more like a full meal?

To bulk it up, consider adding some sautéed spinach or kale to the sage butter sauce right before tossing in the ravioli. A sprinkle of toasted nuts like pecans or walnuts, or even some crispy pan-fried pancetta or bacon bits, can add texture and extra flavor.

My sauce seems a little too thin. How can I thicken it?

If your sauce feels too thin, you can add a tablespoon or two of the starchy pasta water to the butter sauce. The starch in the water helps emulsify the butter and create a slightly thicker, silkier consistency that will cling better to the ravioli.

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