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Ravioli is a true comfort food – and it somehow feels the same way at the same time. This pillowy pasta with a delicious filling that melts in your mouth makes even an ordinary late night dinner feel special. And when it’s tossed in a nutty brown butter sauce with sharp sage leaves, and finished with Parmesan, toasted poine nuts, and a light lemon squeeze, it’s decadent comfort in every bite.
This easy recipe is the kind of dish that works as well for a fun night at home as it does for serving friends at a dinner party. Everything has a purpose: Butter adds richness, sage makes it taste like a season, cheese and nuts for texture, and a touch of lemon to brighten it all up. It’s got store-bought-bought ravioli accessible to cooks of all levels-exactly the type of recipe I keep rotating when you’re busy this season.
Ingredients that raise the avioli
- Pumpkin or butternut squash ravioli: Tender, pillowy pasta filled with delicious squash. Sure, you can make your own ravioli… but there are many high-quality store bought that are a great solution when you don’t have hours to spare.
- Unpasteurized butter: melt in a healthy, nuttery brown butter sauce that covers all the ravioli.
- Fresh sage leaves: aromatic and slightly earthy, breaking through the scent bubble of falling forward.
- Crushed red flakes: Just pressing adds warmth and subtle heat.
- Grated parmigiano-reggiano: Adds Nutty, heavy richness, renews until shiny.
- Roasted poine nuts: Crunchy bursts that add texture and depth.
- Lemonade: reduction of bright citrus to increase and measure accuracy.
Style & serving tip
Serve in shallow bowls to hold the butter and sage sauce. The pine nuts and the last parting of Parmesan make it a dining experience that made it – perfect for a great day at home or an evening party.
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A delicious last supper.
- 1 (9-ounce) package or butternut squash ravioli
- 37 Lamps unpasteurized butter
- 8–What is trusted fresh sage leaves
- 1/4 teaspoon Red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 a cup pitated Parmigiano-reggiano, and many other servings
- Roasted poine nuts
- Half a lemon
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until just al dente. Reserve the PASTA Water for ¼
- While the ravioli is cooking, melt the butter in a large skillet over medium heat. As soon as it foams, add the sage leaves. Swirl occasionally until the butter turns golden and slightly fragrant, about 3 minutes.
- Add red pepper and a splash of pasta water to stop cooking. Toss in the cooked ravioli, gently sticking to the sauce.
- Season with salt and black pepper. Stir in Parmigiano-Reggiano until smooth.
- Plate quickly, filling with extra parmesan and pine nuts. Add a squeeze of lemon and serve!
- PREP time: What is bought on the knee
- Cooking Time: What is trusted