Print

and Toasted Walnuts Recipe

and Toasted Walnuts Recipe
Print Recipe

★★★★★

5.2 from 28 reviews

This Pumpkin Ravioli recipe is a comforting and elegant dish featuring tender ravioli filled with pumpkin, complemented by a rich sage-infused brown butter sauce and crunchy toasted walnuts. Finished with a bright squeeze of lemon, it’s perfect for a cozy autumn meal or any time you want a taste of fall’s best flavors.

Ingredients

Scale

Ravioli

  • 18 ounces pumpkin ravioli

Sauce and Toppings

  • 1/4 cup chopped walnuts
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 10–12 fresh sage leaves
  • Salt, to taste
  • Black pepper, to taste
  • 1 lemon

Instructions

  1. Cook the ravioli: Bring a large pot of water to a rapid boil and add a large pinch of salt. Add the pumpkin ravioli and cook according to package instructions until just al dente. Drain the ravioli and set them aside.
  2. Toast the walnuts: Warm a large dry skillet over medium heat. Add the chopped walnuts and toast them for 2-3 minutes, stirring frequently until they become fragrant and lightly browned. Be careful to avoid burning. Remove the walnuts from the skillet and set aside. Wipe out the skillet with a paper towel or dishcloth.
  3. Prepare the brown butter sage sauce: Return the skillet to medium heat and melt the unsalted butter. Cook the butter, swirling the pan occasionally, until it turns medium brown and develops a nutty aroma with darker flecks throughout. Stir in olive oil. Add fresh sage leaves and let them sizzle for 2-3 minutes until crisp and dark green. Remove the sage leaves with tongs or a slotted spoon and chop them roughly on a cutting board.
  4. Toss and serve: Add the cooked ravioli to the skillet and toss gently to coat them evenly with the brown butter sauce. Season with salt and black pepper to taste. Sprinkle toasted walnuts and chopped sage on top. Serve immediately with a squeeze of fresh lemon juice over each plate or alongside a lemon wedge. Enjoy warm!

Notes

  • Use fresh sage leaves for the best flavor and crisp texture.
  • Toast walnuts carefully over medium heat to prevent burning and maintain their crunch.
  • The lemon juice adds a bright contrast to the rich butter sauce—don’t skip it!
  • If pumpkin ravioli is not available, butternut squash ravioli can be used as a substitute.
  • For a nuttier flavor, you can substitute walnuts with pecans or hazelnuts.

Nutrition

Keywords: pumpkin ravioli, sage brown butter, toasted walnuts, autumn pasta, Italian ravioli recipe, fall dinner, easy pasta recipes

Find it online: https://victoriablair.com/and-toasted-walnuts-recipe/