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Sage Butter Pumpkin Cheese Ravioli

Sage butter pumpkin cheese ravioli served on a dark blue ceramic plate, topped with crispy sage leaves, toasted pine nuts, and grated cheese.
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A cozy, fall-inspired dish made with pumpkin cheese ravioli tossed in a rich sage butter sauce, finished with crispy sage and nutty cheese—perfect for quick weeknight dinners or elegant weekend meals.

Ingredients

Scale
  • 1 package pumpkin cheese ravioli (store-bought) or homemade
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped walnuts
  • 10 fresh sage leaves
  • 2 tablespoons apple cider or white wine
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste
  • 1/4 cup shredded Manchego cheese (or Parmesan)

Instructions

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package instructions, about 3–4 minutes. Drain gently.
  2. In a large skillet, melt butter over medium heat. Add garlic, walnuts, and sage leaves. Cook for 4–5 minutes, stirring until butter browns and sage turns crispy.
  3. Remove the sage leaves and set aside.
  4. Reduce heat to low and add apple cider or wine, vinegar, nutmeg, salt, and pepper. Simmer for 1 minute.
  5. Gently toss the drained ravioli into the sauce to coat well. Let sit for a minute off heat.
  6. Serve with shredded Manchego cheese and crispy sage leaves on top.

Notes

  • Use store-bought ravioli for quick prep or make homemade pumpkin pasta dough for a gourmet touch.
  • Manchego adds a nutty bite, but Parmesan or Asiago works too.
  • Swap white wine for apple cider to keep it alcohol-free.
  • Ravioli can be made ahead and frozen for up to 1 month.
  • Use gluten-free ravioli to adapt for dietary needs.

Nutrition

Find it online: https://recipeeasily.com/sage-butter-pumpkin-cheese-ravioli-recipe/