Sage Butter Pumpkin Cheese Ravioli

Ingredients

For the Ravioli (store-bought or homemade):

• 1 package fresh or frozen pumpkin cheese ravioli (about 12–16 pieces)

For the Sage Butter Sauce:

• 4 tbsp unsalted butter

• 8–10 fresh sage leaves

• 1 garlic clove, minced (optional)

• 1/4 tsp nutmeg (optional, for warmth)

• Salt and black pepper, to taste

• 2 tbsp grated Parmesan cheese, for serving

Optional Garnishes:

• Toasted pine nuts or walnuts

• Fresh sage leaves

• Light drizzle of cream

Instructions

1. Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Add ravioli and cook according to package instructions (usually 3–5 minutes) until tender.

3. Reserve 1/4 cup of pasta water before draining.

2. Make the Sage Butter Sauce

1. In a large skillet, melt butter over medium heat.

2. Add sage leaves and cook until fragrant and butter starts to brown lightly, about 2–3 minutes.

3. Add minced garlic (if using) and nutmeg, cooking 30 seconds more.

4. Remove from heat and season with salt and pepper.

3. Combine

1. Add cooked ravioli to the skillet and toss gently to coat.

2. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

4. Serve

1. Plate the ravioli, drizzle with any remaining sage butter, and sprinkle with Parmesan cheese.

2. Garnish with toasted nuts or extra sage leaves if desired.