Cheese Ravioli with Pumpkin Brown Butter Sage Sauce
The recipe I’m bringing to you today is a step up from all of the other Pumpkin and Halloween treats we’ve been exploring. This Cheese Ravioli with Pumpkin Brown Butter Sage Sauce is designed for that adult Halloween Dinner Party that you’ve always had in mind, but never knew what to fix. The flavors are creamy and complex and will impress your guests! Or, because this is such an easy recipe and we took a little help from the grocery store with pre-made ravioli, this could totally be a quick weeknight meal for the family! No matter when and why you make it, it is guaranteed to be both surprising and delicious!
Sharing is caring!

Most of the time when we think of the Fall, pumpkins come to mind. We are either decorating with them, carving them, or shooting them out of slingshots on Saturdays at the local pumpkin patch! (HA) But we don’t usually reach for pumpkin in our savory meals/dinners. Now, before you scream at me in disagreement, I know that we use pumpkin spice a lot and we all LOVE a good pumpkin pie and pumpkin bars… but why does it seem like pumpkin is forgotten on the DINNER TABLE?
I think it’s because at some point we decided that pumpkin belonged with sugar and cinnamon, hence the dessert arena. But this delicious store-bought ravioli covered in brown butter, sage and pumpkin cream sauce is the perfect fall comfort food! And it’s going to shed light on a totally different side of pumpkin season. The side of SAVORY!

Now, to make this recipe a little more approachable and weeknight friendly, I opted for frozen cheese ravioli instead of homemade ravioli. But if you have the time and you would prefer to make your own ravioli from scratch, I say GO FOR IT! And if you choose to go the fresh pasta route, you can actually swap up the recipe a little bit to make it more interesting:
- Homemade Pumpkin Ravioli – Stuff the homemade pasta dough (ravioli) with pumpkin puree instead of cheese.
- Creamy Pumpkin Ravioli – Stuff the fresh pumpkin ravioli with goat cheese and pumpkin puree for a tangier flavor.
- Fresh ravioli made out of pumpkin – Add the pumpkin puree straight to your pasta dough for a beautiful orange color and a slight pumpkin flavor.
If you want to learn how to make your own ravioli from scratch, check this video out for help! Also, some equipment for this task that I think you would find helpful is:
- Pasta Machine – If homemade pasta is going to grace your table often, then this would be the way to go! It will roll out your dough to the perfect thickness.
- Rolling Pin – You don’t have to spend a lot of many to make great food. You just have to be willing to put in a little extra work.
- Attachment for Kitchen Aid Stand mixer – If you already own this mixer, adding the pasta attachment would be a great investment. It’s also easy to use!
- Ravioli cutter wheel – This cutter makes the edges of your ravioli super fancy. It’s not necessary, but it elevated the presentation of your pasta.
- Pizza cutter – Most of us have a pizza cutter in a kitchen drawer. It will help cut your ravioli super fast. The only difference from the ravioli cutter wheel are the edges.
- Ravioli molds – The pre-made molds have lots of different designs for the edges of your ravioli.
Be Sure To Pin It For Later!

Another way to add even more interest to this dish is to use different types of nuts. Toasted pine nuts, pecans, or even toasted pumpkin seeds would add a nice variation and a different texture. (Not to mention the toasted pumpkin seeds would be a visual representation of the flavors going on in the dish and it would make for a beautiful presentation.)
In order to toast your nuts, place them in a dry shallow pan over low heat. Cook them for 3 – 5 minutes and shake every now and then so that they don’t burn. Remove from the heat and the pan as soon as they start to toast. (The benefit of toasting your nuts before putting them in a recipe is because it makes them crunchier and actually brings out their nutty flavor even more.)
You can also toast your nuts in the oven. Pre-heat the oven to 350 degrees and arrange the nuts in a single layer on a dry baking sheet. Bake them for 5 – 8 minutes, shaking a few times. Once they are toasted, remove from the oven and the baking tray so that they don’t burn.

Tips for Cheese Ravioli with Pumpkin Brown Butter Sage Sauce:
- If you are wanting to do homemade ravioli but still need a quick substitution, opt for wonton wrappers. They are already made for you and offer you the opportunity to choose your stuffing.
- If you want to save your pasta water, because it’s nice and starchy, to thin out your pumpkin sauce, then don’t drain your ravioli. Instead, use a slotted spoon to remove the raviolis straight from the boiling water to the sauce.
Make Cheese Ravioli with Pumpkin Brown Butter Sage Sauce with me on YouTube!
Coming soon!
Cheese Ravioli with Pumpkin Brown Butter Sage Sauce Ingredients:
- 1 lb. frozen ravioli (cheese)
- 1 stick of Butter (salted)
- 1/3 cup yellow onion (minced)
- 15 – 20 Fresh Sage Leaves
- pinch Red Pepper Flakes
- Salt
- Black Pepper
- 2/3 cup Pumpkin Puree
- 1/3 cup Parmigiano Reggiano, grated (plus more for serving)
- 2 cups heavy cream
- 1/2 cup chopped walnuts
Cheese Ravioli with Pumpkin Brown Butter Sage Sauce Instructions:
- First, heat a large pot of salted water over high heat. Once boiling, cook cheese ravioli according to package directions.
- Second, melt butter in a medium saucepan over medium heat.
- Third, add onion, sage, red pepper flakes, salt, and pepper (to taste) and continue cooking until butter melts and begins to bubble and turn golden brown.

- Once the butter starts browning, remove from heat and add pumpkin purée and the heavy cream to the sage brown butter sauce. Whisk until smooth. (You can also add a little pasta water if you need to thin your sauce more.)

- Drain pasta and add to the creamy pumpkin sauce.

- Sprinkle with 1/3 cup cheese and mix well to ensure noodles are fully coated with sauce and cheese.

- Finally, serve with an additional sprinkle of parmesan cheese and chopped walnuts on individual servings and a nice piece of crusty bread.

Storage for Cheese Ravioli with Pumpkin Brown Butter Sage Sauce:
- Store leftovers in an airtight container in the fridge for up to 3 days.
What are the Macros for Cheese Ravioli with Pumpkin Brown Butter Sage Sauce?
Makes 6 Servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – 868
- Protein – 22 grams
- Carbs – 61.3 grams (net)
- Fat – 59.5 grams
Check out some of my other Fall recipes!
Pumpkin Shaped Cheese Ball Recipe
New Version of Libby’s Pumpkin Pie Recipe
If you try this recipe and love it, please consider giving it 5 STARS.

Also, tag me on:
- Instagram – @jessie.w.thompson
- Facebook – @Jessie’s Food, Faith, and Family
- TikTok – @jessiesfoodfaithandfam

Cheese Ravioli with Pumpkin Brown Butter Sage Sauce
Equipment
- 1 large pot
- 1 medium sauce pan
Ingredients
- 1 lb. frozen ravioli cheese
- 1 stick of Butter salted
- 1/3 cup yellow onion minced
- 15 – 20 Fresh Sage Leaves
- pinch Red Pepper Flakes
- Salt
- Black Pepper
- 2/3 cup Pumpkin Puree
- 1/3 cup Parmigiano Reggiano grated (plus more for serving)
- 2 cups heavy cream
- 1/2 cup chopped walnuts
Instructions
- First, heat a large pot of salted water over high heat. Once boiling, cook cheese ravioli according to package directions.
- Second, melt butter in a medium saucepan over medium heat.
- Third, add onion, sage, red pepper flakes, salt, and pepper (to taste) and continue cooking until butter melts and begins to bubble and turn golden brown.
- Once the butter starts browning, remove from heat and add pumpkin purée and the heavy cream to the sage brown butter sauce. Whisk until smooth. (You can also add a little pasta water if you need to thin your sauce more.)
- Drain pasta well and add to the creamy pumpkin sauce.
- Sprinkle with 1/3 cup cheese and mix well to ensure noodles are fully coated with sauce and cheese.
- Finally, serve with an additional sprinkle of parmesan cheese and chopped walnuts on individual servings and a nice piece of crusty bread.