As soon as the first chills hit the air and the leaves start to change, it’s time to get in the mood for the most timeless fall flavor of them all: pumpkin!
From lattes to baked goods and sweets, there are plenty of ways to get your pumpkin spice on. But when you’re looking for more of a savory dish, pumpkin ravioli from The Ravioli Store absolutely hits the spot.
The Ravioli Store has crafted a variety of artisan pastas from their New York City location since 1989, and is known as a favorite of chefs and gourmet retailers. For their pumpkin ravioli, they roast their pumpkins slooowly, then mix in sage, honey, soy milk, and a hint of brown sugar. Even without any dairy, their flavor is creamy and rich with a gentle hint of sweetness—in other words, the perfect combination for a cool autumn evening.
To make the flavor of the pumpkin filling shine even more brilliantly, you can toss these ravioli with brown butter, which along with Parmesan and aromatic sage creates a powerful sweet and salty contrast. Check out the recipe below to experience it for yourself—it’s easy enough to make for a simple weeknight meal.
Pumpkin Ravioli with Brown Butter & Sage
What You’ll Need:
1 package The Ravioli Store Pumpkin Ravioli
4 tablespoons unsalted butter
Leaves from 2 sprigs sage
2 tablespoons shaved or grated Parmesan
Salt and pepper
What To Do:
Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
Meanwhile, place butter in a small pan over medium low heat. Let melt, then add sage leaves. Leave pan over heat, stirring occasionally, until the butter solids turn golden brown and the sage is gently crisped. Remove from heat as soon as butter is browned to prevent burning.
Once the ravioli is done cooking, drain from pot, reserving a little bit of the cooking water. Return the ravioli to the empty pot and add the melted brown butter and sage. Toss to coat, adding a splash or two of the cooking water as needed to create a loose consistency. Divide between two plates, then top with Parmesan and a few twists of fresh ground pepper.