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Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego

Indulgent Sage Butter Pumpkin Cheese Ravioli with Crispy Sage

Savor the flavors of fall with this indulgent Sage Butter Pumpkin Cheese Ravioli with Crispy Sage and Manchego, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ravioli
  • 1 package Fresh Pumpkin Cheese Ravioli Use high-quality varieties; butternut squash or sweet potato ravioli can substitute.
For the Sauce
  • 4 tablespoons Unsalted Butter Use vegan butter for a dairy-free option.
  • 10 leaves Fresh Sage Leaves Dried sage can substitute but won't provide the same texture.
  • 2 cloves Garlic (smashed) Enhances the flavor.
For Texture and Flavor
  • ½ cup Walnuts (toasted) Can substitute with pecans or omit for nut-free.
  • ¼ cup Apple Cider/White Wine Vegetable broth is a non-alcoholic alternative.
  • 1 tablespoon Apple Cider Vinegar Can be omitted if using ample acidity from wine.
  • ¼ teaspoon Freshly Grated Nutmeg Adds warm spice.
  • to taste Kosher Salt Essential for seasoning.
  • to taste Freshly Cracked Black Pepper Essential for seasoning.
  • ½ cup Manchego Cheese (shaved) Consider a similar aged cheese or omit for dairy-free.

Equipment

  • large pot
  • skillet
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Carefully add the fresh pumpkin cheese ravioli and cook for 3-4 minutes until they float and are tender. Drain using a slotted spoon.
  2. In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Add smashed garlic, walnuts, and fresh sage leaves. Cook for 4-5 minutes until butter is golden brown and sage is crispy. Set crispy sage aside.
  3. Lower heat and add ¼ cup of apple cider and 1 tablespoon of apple cider vinegar. Sprinkle in freshly grated nutmeg, salt, and pepper to taste. Simmer for 1 minute to meld flavors.
  4. Gently add the drained ravioli to the skillet with the sage butter sauce. Toss carefully to coat, cooking for an additional 1-2 minutes on low.
  5. Platter the ravioli, drizzle remaining sage butter sauce over the top, and garnish with crispy sage leaves and shaved manchego cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For delicious leftovers, toss cooked ravioli lightly in olive oil before refrigerating to prevent sticking.

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