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Pumpkin & Sage Ravioli with Brown Butter and Pumpkin Seeds

Servings: 2 | Prep: 5 mins | Cook: 10 mins

Simply delicious: Pumpkin Ravioli have been a staple in Northern Italy for centuries. Find out why!


1 Pack (9 oz.) Nuovo Pasta Pumpkin and Sage Ravioli
4 Tbsp Butter
2 Tbsp Pumpkin seeds, shelled
6 ea. Fresh sage leaves, stacked and sliced thin
Salt and cracked black pepper to taste
2 Tbsp Parmigiano Reggiano, grated


  1. Cook ravioli separately in salted boiling water according to package directions.
  2. While ravioli are cooking, place butter and pumpkin seeds in a small saucepan over medium-low heat and cook until butter starts to foam.
  3. Add sage and cook until crisp.
  4. Season with salt and pepper.
  5. Drain ravioli and place on a serving platter.
  6. Spoon sauce on top and sprinkle with Parmigiano as a finishing touch.