Pumpkin Ravioli with Brown Butter Sauce

October 22, 2010

Last time I stopped into Vace for pizza, a package of pumpkin ravioli caught my eye and I loaded it in my cart to bring  home. I figured it would go best with some kind of decadent, buttery sauce, some fresh-grated parmesan cheese, and maybe some candied nuts. After a bit of recipe research, I settled on Heidi’s brown butter sauce recipe with great results.


1 package frozen pumpkin ravioli

4 Tablespoons unsalted butter

a hearty drizzle of balsamic vinegar

zest of a small lemon

1/4 cup chopped candied pecans

1/4 cup fresh grated parmesan cheese

Directions: Boil the pasta on the stove top until cooked (takes a quick 5 min or so). Drain pasta and set aside. Save a few spoonfuls of the pasta water.

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In a large skillet on medium high heat, melt butter and let it brown until it becomes fragrant and nutty.  Add balsamic and lemon zest to the butter and toss together.

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Next, add the pumpkin ravioli in with the brown butter sauce and toss with a bit of the pasta water. Serve with fresh grated parmesan and candied pecans. The saltiness of the cheese really sets off the sweetness of the pumpkin and candied nuts. I hope you like this dish as much as I did!

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Other posts you may enjoy:

  1. Sweet Potato Gnocchi in a Brown Sugar Vanilla Cream Sauce
  2. Ravioli Review & arugula salad
  3. Crunchy Kale Salad
  4. Spicy Tofu Lettuce Wraps with Peanut Sauce
  5. Butter and Garlic Fusilli with Arugula


mary October 22, 2010 at 5:09 pm

This look delicious and is making me wicked hungry.

YES, we should have lunch some time. Love your site, am adding it to my rss.

Lauren October 22, 2010 at 11:01 am

Thanks for posting! I have some pumpkin gnocci in the freezer; I think this would work well that that too!

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