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Ravioli are a real comfort food that feel invigorating at the same time. This pillowy pasta with a sweet filling melts in your mouth and makes even a regular weeknight dinner feel special. When it’s tossed with a nutty brown butter sauce and crispy sage leaves, and finished with Parmesan cheese, toasted pine nuts, and a squeeze of fresh lemon, it becomes more than comforting—the epitome of fall in every bite.
This simple recipe is perfect for a cozy evening at home or entertaining friends at a dinner party. Every element has a purpose: butter adds richness, sage makes it taste like the season, cheese and nuts add texture, and a hint of lemon brightens everything up. It utilizes store-bought ravioli, making it suitable for cooks of all levels—just the recipe I keep on rotation when life is so busy this season.
Ingredients that improve the quality of wontons
- Pumpkin or Butternut Squash Ravioli: Soft, fluffy pasta filled with sweet pumpkin. Of course, you can make your own ravioli…but there are plenty of high-quality store-bought brands that are a great solution when you don’t have the time to spend preparing them.
- unsalted butter: Melts into a golden, nutty brown butter sauce that coats each wonton perfectly.
- fresh sage leaves: Aromatic and slightly earthy, crispy in butter with a rich aroma.
- crushed red pepper flakes: Just a pinch adds warmth and subtle heat.
- grated parmesan cheese – reggiano: Adds nutty and rich salty flavor, stir until glossy.
- toasted pine nuts: Crunchy pop adds texture and depth.
- lemon: Squeeze bright citrus flavor to enhance and balance richness.
Styling and Serving Tips
Serve in shallow bowls with butter and sage sauce. Pine nuts and a hint of Parmesan at the end make it feel restaurant-worthy—perfect for a cozy date night or holiday dinner at home.
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The ultimate cozy fall dinner.
- 1 (9 ounces) package pumpkin or butternut squash ravioli
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/4 teaspoon Crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
- toasted pine nuts
- half lemon
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ¼ cup pasta water and drain.
- While the ravioli are cooking, melt the butter in a large skillet over medium heat. Once bubbly, add the sage leaves. Cook, stirring occasionally, until butter turns golden brown and smells nutty, about 3 minutes.
- Add red pepper flakes and a little pasta water to stop cooking. Pour in cooked ravioli and coat lightly with sauce.
- Season with salt and black pepper. Add Parmigiano-Reggiano and stir until glossy.
- Plate immediately and top with additional Parmesan cheese and pine nuts. Add a squeeze of lemon juice and serve!
- Preparation time: 5
- Cooking time: 10