I have absolutely no shame in using store-bought ravioli. Do people really have time to make their own pasta on a weeknight?! Plus, there are some good quality varieties out there too. As such, today I’m going to share with you the easiest sauce in the world to pair with shop-bought ravioli. Follow me…
Pumpkin Ravioli Sauce
At its heart, all you require for a good brown butter sauce is butter and preferably fresh sage. However, I like to add in a few other goodies too:
Pumpkin Ravioli Sauce Ingredients
Ravioli – Fresh works best. You can use other varieties/shapes (triangoli, mezzelune, girasoli etc). You could also sub different fillings other than pumpkin (see below). Butter – I use salted, because I always end up adding more salt anyway. But you can use unsalted if you’d prefer. Sage – Make sure it’s fresh, not dried. Pecans – These add a nice bit of texture and pair perfectly with the pumpkin flavour. Garlic – This is optional, but I like to infuse the butter with a little garlic, just because butter and garlic are a match made in heaven. It’s very subtle, but worth it if you’ve got a couple of cloves lying around. Chilli – This is also optional, but I find that gently infusing the butter with spice helps balance out the sweetness of the pumpkin. Parmesan – This was apparently camera shy when I took the photo below, but it’s to serve grated over at the end!
Where can I find Pumpkin Ravioli?
In the UK you’ll likely find a pumpkin variety of ravioli in Tesco or Waitrose, but you can also use a butternut squash variety, which I usually get from Sainsbury’s or Morrisons.
Can I use a different filling?
Yep! A sage brown butter sauce will pair well with almost any ravioli, from lobster to spinach & ricotta. My second favourite to pair with this sauce is a mushroom filling, where I substitute pecans with walnuts.
Brown Butter Ravioli Sauce
Toasting the Pecans
Definitely make sure you toast the nuts, it brings out the flavour. Just ensure you’re using a dry pan and keep a keen eye on them to prevent them from burning. I tend to dice the pecans before toasting, but you can do it the other way around if you’d prefer; the difference is minimal.
Browning the Butter
Browning butter is an incredibly simple and fairly quick process. It’s essentially just cooking the butter beyond melting it, to the point where it turns golden brown. As the butter browns, I like to infuse it with the garlic, chilli and sage. When it comes to combining with the cooked ravioli, I recommend transferring it straight from the pot straight into the pan. This way, the small amount of excess water will turn the brown butter into a sauce that clings to the pasta. Process shots: toast pecans then remove (photo 1), melt butter (photo 2), add sage, chilli and garlic (photo 3), brown butter (photo 4), remove sage, chilli and garlic (photo 5), toss in ravioli (photo 6).
Do I have to brown the butter?
In short – yes. By browning the butter you transform the flavour into something truly delectable. It gains a sweet and nutty flavour, that regular melted butter can’t provide.
How do I prevent the butter from burning?
If you notice the nutty smell turning to a burnt smell, remove the pan from the heat immediately. Ensure the milk solids that form (the little dots) stay deep golden and don’t start to char. Don’t rush the process and crank up the heat higher than a medium. If you’ve got a white/grey pan then use that, as you’ll be able to see the butter more clearly. However, a black pan is just fine. I tend to use a silver spoon to check the colour now and then.
Can I make this ahead of time?
This is best made fresh, but luckily it comes together in less than 15mins!
Serving Brown Butter Pumpkin Ravioli
As soon as the sauce forms you’ll want to serve right away, just to keep everything nice and hot. From there, you’ll want to sprinkle over the pecans, crispy sage leaves and plenty of parmesan! This recipe serves 2, so it’s great for a Date Night Dinner. If you’re after more sauces to serve with ravioli, check out my Garlic Cream Sauce for Ravioli, Creamy Lemon Ravioli, Creamy Tuscan Ravioli and Rustic Tomato Sauce for Ravioli! For another brown butter pasta sauce check out my Brown Butter Pasta with Butternut Squash! Alrighty, let’s tuck into the full recipe for this brown butter ravioli shall we?!
How to make Brown Butter Sauce for Ravioli (Full Recipe & Video)
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