Recipe: Pumpkin Ravioli With Brown Butter Sage Sauce

If you want to make your own raviolis, there’s a comprehensive guide on Serious Eats, but the less than well-seasoned home cook will likely run wide-eyed once they get even a bit into The Prep section. So below is an easy alternative that will leave you feeling, at least a little, like Martha or Mario Batali. And if there’s “butter’” in the recipe title, I say it’s going to be a worthy dish. 

Pumpkin Ravioli with Brown Butter Sage Sauce
Recipe courtesy Balducci’s
(Serves 2)


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One 9 oz package of Balducci’s Fresh Pumpkin Ravioli

1 stick unsalted butter

1 Tbsp freshly chopped sage leaves

2 Tbsp balsamic vinegar

½ cup grated Romano cheese

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Salt and 
pepper to taste


Bring a large pot of water to a boil. Add the ravioli gently to the boiling water and cook according to package directions until just done.

In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic and adjust flavor with salt and pepper. Transfer cooked raviolis to saucepan, tossing to combine.

Serve immediately with grated Romano cheese.