Brown Butter Pumpkin Ravioli Skillet
This Brown Butter Pumpkin Ravioli Skillet turns store-bought ravioli into a nutty, buttery dinner in one pan, ready in under 20 minutes with sage and Parmesan.
Brown Butter Pumpkin Ravioli Skillet is a five-ingredient pasta dinner made by tossing cooked pumpkin ravioli in nutty brown butter, fresh sage, and Parmesan cheese. The butter turns deep golden and fragrant on the stovetop, coating the ravioli in a rich, savory sauce in one skillet.
This pumpkin ravioli recipe is one of those fall pasta dishes you can pull together after a long day, since it leans on store-bought ravioli instead of homemade dough. The brown butter sauce pasta technique only takes a few extra minutes, but watching the butter closely matters, because it can go from golden to burnt fast.
Table of Contents
Why You’ll Love This Brown Butter Pumpkin Ravioli Skillet
- One skillet and five ingredients keep cleanup simple.
- Browning the butter adds a toasty, nutty flavor without any extra seasoning tricks.
- Store-bought ravioli means this comes together fast on a busy weeknight.
- Fresh sage and Parmesan add sharp, savory contrast to the sweet pumpkin filling.
Brown Butter Pumpkin Ravioli Skillet
Equipment
- Large light-colored skillet
- Large pot
- Colander
- Rubber spatula
- Box grater
Ingredients
Pasta
- 1 package pumpkin ravioli about 9 oz, store-bought
Sauce
- 4 tablespoons unsalted butter browned to build the nutty sauce base
- 1 tablespoon fresh sage leaves chopped, or 1 teaspoon dried sage
Finishing
- ¼ cup grated Parmesan cheese plus extra for garnish
- salt and freshly ground black pepper to taste
Instructions
- Cook the pumpkin ravioli according to package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it. Use a light-colored skillet so you can watch the butter change color and pull it off the heat the moment it turns golden brown.
- Add the chopped fresh sage to the brown butter in the skillet and cook for about 30 seconds until fragrant.
- Add the cooked and drained ravioli to the skillet with the brown butter and sage. Gently toss to coat the ravioli, using a rubber spatula instead of stirring hard, since the delicate pasta pockets can tear easily.
- Remove from heat and stir in the grated Parmesan cheese. Adding the Parmesan off the heat lets it melt into the sauce smoothly instead of clumping or turning stringy. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese or fresh sage if desired.
Notes
What Ingredients Do You Need for Brown Butter Pumpkin Ravioli Skillet?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Pasta | Pumpkin ravioli | 1 package (about 9 oz) | The main component of the skillet |
| Sauce | Unsalted butter | 4 tablespoons | Browned to build the nutty sauce base |
| Sauce | Fresh sage leaves, chopped | 1 tablespoon (or 1 teaspoon dried) | Adds herbal aroma to the brown butter |
| Finishing | Grated Parmesan cheese | 1/4 cup | Stirred in for a salty, savory finish |
| Finishing | Salt and freshly ground black pepper | To taste | Seasons the finished dish |
The unsalted butter is what makes this brown butter sauce pasta special, since browning it releases a toasty, nutty flavor that plain melted butter doesn’t have. Fresh sage adds a slightly peppery, herbal note that balances the sweetness of the pumpkin filling, and Parmesan cheese ties everything together with a salty finish.
How to Make Brown Butter Pumpkin Ravioli Skillet Step by Step
- Cook the pumpkin ravioli according to package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it.
Pro Tip: Use a light-colored skillet so you can watch the butter change color and pull it off the heat the moment it turns golden brown.
- Add the chopped fresh sage to the brown butter in the skillet and cook for about 30 seconds until fragrant.
- Add the cooked and drained ravioli to the skillet with the brown butter and sage. Gently toss to coat the ravioli.
Pro Tip: Toss the ravioli gently with a rubber spatula instead of stirring hard, since the delicate pasta pockets can tear easily.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese or fresh sage if desired.
Pro Tip: Add the Parmesan off the heat so it melts into the sauce smoothly instead of clumping or turning stringy.
Tips and Troubleshooting for Brown Butter Pumpkin Ravioli Skillet
Pro Tips for Success
A light-colored skillet makes it much easier to see the butter change from pale yellow to golden brown before it burns, a detail America’s Test Kitchen also points to for consistent browning.
Chop the sage right before adding it to the skillet, since fresh herbs lose fragrance quickly once cut. This keeps the aroma strong when the sage hits the hot butter.
Toss the ravioli gently to avoid tearing the delicate pasta, especially once the filling is exposed to the hot butter.
Taste the dish before adding extra salt, since the Parmesan cheese already brings a salty note to the sauce.
Troubleshooting Common Problems
Problem: The butter burns instead of browning.
Solution: Keep the heat at medium, not high, and pull the skillet off the burner the moment the butter turns golden brown and smells nutty. It can go from browned to burnt within seconds.
Problem: The ravioli sticks together or falls apart in the skillet.
Solution: Toss gently with a spatula instead of stirring vigorously, and add the ravioli to the brown butter as soon as it’s drained so it doesn’t sit and clump.
Problem: The sauce tastes flat.
Solution: Season with salt and pepper after tasting, and stir in the Parmesan off the heat so its salty flavor comes through instead of melting into a bland coating.
How to Store and Reheat Brown Butter Pumpkin Ravioli Skillet
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 to 4 days | Store in an airtight container as soon as the ravioli cools |
The USDA Food Safety and Inspection Service recommends refrigerating cooked leftovers within this window and keeping them in airtight containers to slow bacterial growth.
Reheat the ravioli gently in a skillet over low heat, stirring occasionally, until warmed through. This keeps the pasta from turning rubbery and helps the brown butter sauce stay glossy instead of separating. A microwave works in a pinch, but the stovetop keeps the sauce smoother.
- Toss leftover ravioli into a green salad for a quick lunch.
- Chop leftover ravioli and stir into a bowl of roasted vegetables.
- Melt a touch of extra butter and toss it with leftovers to refresh the sauce before serving again.
Craving more one-skillet pasta dinners? This creamy garlic chicken pasta skillet and this creamy tomato tortellini skillet follow the same easy, one-pan approach.
Frequently Asked Questions
Can I use dried sage instead of fresh sage?
Yes. Use 1 teaspoon of dried sage in place of the 1 tablespoon of chopped fresh sage called for in this brown butter pumpkin ravioli skillet.
How do I know when the butter has browned properly?
The butter is ready once it turns a golden brown color and smells nutty. Keep stirring occasionally over medium heat and watch closely so it doesn’t burn.
How should I store leftover pumpkin ravioli skillet?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days, following USDA guidance for cooked leftovers.
Can I add extra Parmesan cheese to this recipe?
Yes. The recipe already calls for grated Parmesan stirred into the sauce, and you can garnish with extra Parmesan cheese when serving if desired.
Give This Skillet a Try
This Brown Butter Pumpkin Ravioli Skillet is worth the few extra minutes it takes to brown the butter. Honestly, that nutty aroma filling the kitchen is half the reason to make it.
If you make it, leave an honest comment or rating below and let others know how it turned out for you. And if you’re saving fall pasta dishes for later, pin this one or share it so you can find it again.
Looking for another ravioli-based dinner? Try this skillet lasagna ravioli bake next.
Brown Butter Pumpkin Ravioli Skillet turns a package of pumpkin ravioli into a nutty, buttery fall dinner in one pan. Save this easy pumpkin ravioli recipe for a quick weeknight meal that’s ready in minutes.
