and Toasted Walnuts Recipe

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If you are looking for a dish that perfectly captures the cozy flavors of fall, then this Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts is every bit as dreamy as it sounds. The silky pumpkin-filled pasta brings warmth and subtle sweetness, while the fragrant brown butter and crispy sage elevate it with deep, nutty richness. The magic touch comes from the toasted walnuts, which add a satisfying crunch and a toasty depth that takes this dish from simple to spectacular. This recipe is a celebration of comfort and elegance in every bite, making it a beloved favorite to share with friends and family.

Ingredients You’ll Need

These ingredients are refreshingly straightforward, yet each one plays a crucial role in building layers of flavor and texture in this dish. From the creamy pumpkin ravioli to the aromatic fresh sage, everything comes together to create a harmonious, unforgettable meal.

• 18 ounces pumpkin ravioli: The star of the show, these provide a tender, flavorful foundation filled with autumnal pumpkin.
• 1/4 cup chopped walnuts: Essential for the crunch and earthy toasted notes—make sure to toast them gently for the best results.
• 6 tablespoons unsalted butter: When browned, butter develops a rich, nutty aroma that beautifully coats the ravioli.
• 2 tablespoons olive oil: Added to the butter to keep the sauce silky and to help crisp the sage leaves.
• 10-12 fresh sage leaves: Their earthy, slightly peppery flavor crisps up wonderfully in the brown butter sauce.
• Salt and black pepper (to taste): Simple seasoning that balances the sweet and savory flavors perfectly.
• 1 lemon: A splash of brightness to finish the dish and cut through the richness.

How to Make and Toasted Walnuts

Step 1: Cook the Pumpkin Ravioli

Bring a large pot of salted water to a rapid boil, then gently add the pumpkin ravioli. Cook them just until al dente according to the package instructions, which usually means they float to the top and have a slight tender bite. Drain carefully and set aside, ensuring they stay intact for the next steps.

Step 2: Toast the Walnuts

This is where the magic behind the “and Toasted Walnuts” truly begins. Warm a dry skillet over medium heat and add the chopped walnuts. Toast them evenly for 2 to 3 minutes, stirring frequently to prevent burning. You’ll know they’re ready when their aroma fills the kitchen and they turn a beautiful golden brown. Remove the walnuts immediately onto a plate, so they don’t overcook. This toasting process amplifies their flavor and gives the dish an irresistible crunch.

Step 3: Create the Brown Butter and Sage Sauce

Keep that same skillet hot but reduce the heat to medium. Add the butter and watch carefully as it melts, foams, and then turns a gorgeous golden brown studded with tiny darker flecks—this is where it gets its signature nutty scent. As soon as it turns brown, swirl in the olive oil to help the sauce become smooth and silky. Toss in the fresh sage leaves, letting them sizzle and crisp up for 2 to 3 minutes. Once crisp, remove and chop them into smaller pieces for garnishing.

Step 4: Combine and Finish

Return the cooked ravioli to the skillet and gently toss them in the brown butter sauce so every piece is luxuriously coated. Season everything with salt and black pepper to your liking. Finally, sprinkle the and Toasted Walnuts along with the chopped crispy sage on top for a beautiful presentation and a burst of flavor. Serve right away with a squeeze of fresh lemon juice or a lemon wedge on the side to brighten the dish and balance the richness.

How to Serve and Toasted Walnuts

Garnishes

To truly elevate this dish, a garnish of finely grated Parmesan or Pecorino Romano adds a salty, savory touch that pairs beautifully with the pumpkin’s sweetness. You can also scatter a few whole sage leaves for visual appeal and a herbal note. The freshly chopped and Toasted Walnuts not only add texture but make for an irresistible finishing touch that guests will love.

Side Dishes

Keep the sides simple to let the Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts shine. A crisp green salad with a light vinaigrette creates a refreshing contrast, while roasted autumn vegetables like Brussels sprouts or butternut squash compliment the flavors without overpowering them. Rustic crusty bread is also perfect for soaking up any leftover buttery sauce.

Creative Ways to Present

For a special occasion or dinner party, serve the ravioli individually on warm plates and artistically drizzle extra brown butter around the edges. Crumble some toasted walnuts over the top tableside for added drama. Alternatively, serve family-style in a large shallow dish, allowing everyone to appreciate the glistening sauce and scatter of crisp sage and walnuts before diving in.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the ravioli and sauce separately in airtight containers in the refrigerator. This will help keep the ravioli from getting soggy and preserve the textures of the and Toasted Walnuts. They’ll stay fresh for 2 to 3 days.

Freezing

You can freeze cooked pumpkin ravioli, but it’s best to freeze them before adding the butter sauce. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. The toasted walnuts are best added fresh after thawing, as freezing can compromise their crunchiness.

Reheating

To gently reheat, warm the ravioli in a skillet over low heat with a little butter or olive oil until heated through. Add freshly toasted walnuts at the end to keep that delightful crunch. Avoid microwaving if possible, as it can make the ravioli a bit mushy and dull the flavors.

FAQs

Can I use store-bought pumpkin ravioli for this recipe?

Absolutely. Store-bought pumpkin ravioli is a convenient and delicious option that works perfectly with the brown butter sauce and toasted walnuts.

What other nuts can I use besides walnuts?

Pecans or hazelnuts would be great alternatives. Just toast them gently like the walnuts to bring out their natural oils and flavor.

How do I know when the butter is browned properly?

The butter will start foaming, then transition to a golden brown with darker brown flecks and release a rich, nutty aroma. Be vigilant, as it can go from browned to burnt quickly.

Can I prepare the brown butter sauce ahead of time?

While you can prepare the sauce in advance, it’s best served warm and fresh for optimal flavor and texture, especially since the sage crisps up beautifully when cooked just before serving.

Is it possible to make this recipe vegan?

Yes! Substitute the butter with vegan butter or olive oil and ensure the ravioli filling is dairy-free. Skip the cheese garnish or use a plant-based alternative.

Final Thoughts

There is something truly comforting about a plate of Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts that wraps you up in autumn’s best flavors. It’s simple, elegant, and packed with textures that delight every bite. Whether you’re serving it on a weeknight or presenting it to guests, this dish brings warmth, joy, and a touch of magic to your table. Give it a try—you’ll soon understand why the and Toasted Walnuts add that perfect finishing flourish that keeps everyone coming back for more.

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