Print

Creamy Pumpkin Sage Ravioli Sauce (Easy 15-Minute Recipe)

pumpkin sage ravioli sauce - featured image
Print Recipe

This creamy pumpkin sage ravioli sauce is ready in just 15 minutes and tastes like fall. Made with simple pantry ingredients, it’s rich, savory, and perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240ml) low-sodium vegetable or chicken broth
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Brown the butter and sage: Place a large skillet over medium heat. Add 4 tablespoons unsalted butter. Let it melt completely, then swirl occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 3-4 minutes). When it smells nutty and is light amber, add fresh sage leaves. They will sizzle and crisp in about 30 seconds. Use a slotted spoon to remove crispy sage leaves and set aside on a paper towel.
  2. Sauté the garlic: Reduce heat to medium-low. Add minced garlic to the browned butter. Stir constantly for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Whisk in the pumpkin: Pour in 1 cup pumpkin puree. Whisk into the butter and garlic until combined. Cook for 1 minute, stirring constantly.
  4. Add the broth and simmer: Slowly pour in 1 cup broth while whisking continuously. Bring to a gentle simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally, until slightly thickened.
  5. Finish with cream and Parmesan: Stir in 1/2 cup heavy cream. Once incorporated, add 1/2 cup grated Parmesan cheese. Whisk until melted and smooth (about 1-2 minutes). Season with salt, pepper, and a pinch of nutmeg if using.
  6. Combine with ravioli: While sauce simmers, cook ravioli according to package directions in salted boiling water. Drain well, reserving 1/2 cup pasta water. Add cooked ravioli to the skillet with sauce. Gently toss to coat. If sauce is too thick, add a splash of reserved pasta water.
  7. Serve immediately: Divide ravioli and sauce among bowls. Crumble reserved crispy sage leaves on top. Add extra Parmesan and black pepper. Serve hot.

Notes

Don’t walk away from the butter while browning; it can burn quickly. Use fresh sage, not dried, for the best flavor and texture. Reserve pasta water to adjust sauce consistency. Simmer gently after adding cream and cheese to prevent separation. Taste and adjust seasoning as you go.

Nutrition

Keywords: pumpkin sage ravioli sauce, creamy pumpkin pasta sauce, easy fall pasta recipe, 15-minute pasta sauce, pumpkin ravioli sauce

Find it online: https://morselora.com/creamy-pumpkin-sage-ravioli-sauce-easy-15-minute-recipe/