Sage Butter Pumpkin Ravioli
Fresh pumpkin-filled ravioli tossed in a fragrant sage butter sauce, finished with a hint of Parmesan for a comforting, elegant dish. This italian-inspired pasta ready in about 15 minutes pairs pumpkin ravioli, tablespoons unsalted butter, tablespoon, chopped fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 pumpkin ravioli
- 2 tablespoons unsalted butter
- 1 tablespoon, chopped fresh sage leaves
- 1/4 cup grated Parmesan cheese
- a pinch salt
- a pinch black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 pumpkin ravioli and cook for 3-4 minutes, or until they float to the surface and are tender.
- Step 2: While the ravioli cooks, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 1 tablespoon chopped fresh sage leaves and cook for 1-2 minutes until the sage is fragrant and slightly crisp.
- Step 3: Drain the ravioli and transfer to a warm serving dish. Pour the sage butter sauce over the ravioli and toss gently to coat. Sprinkle with 1/4 cup grated Parmesan cheese, a pinch of salt, and a pinch of black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sage Butter Pumpkin Ravioli take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sage Butter Pumpkin Ravioli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin ravioli from drying out.
Can I substitute ingredients in Sage Butter Pumpkin Ravioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sage Butter Pumpkin Ravioli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sage Butter Pumpkin Ravioli?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
