These vegetarian brown butter pumpkin ravioli are a perfect simple, yet elevated seasonal dinner. Pillowy ravioli served with a simple pumpkin and brown butter sauce that’s seasoned with thyme. So delicious nothing extra is needed!
There’s something about this season that makes us all crave all the warm, comforting dishes. Things like soups, roasts, cookies and pretty much everything that tastes like a hug.
These brown butter pumpkin ravioli are the perfect way to satisfy those cravings! It’s a restaurant quality meal that’s elegant and fancy enough to be served at an important dinner party but also simple and affordable enough that can be made every night.
What’s best is that is also really simple to make yet totally delicious. It only uses ingredients you probably already have on hand or sitting somewhere in your pantry (and if not, they are super easy to find). You can start with store-bought ravioli or make your own if you are feeling ambitious.
What ravioli filling is the best for this brown butter pumpkin ravioli?
The brown butter pumpkin pasta sauce is versatile enough to go with almost every ravioli filling. However the fillings that go best with it are:
- Butternut squash
- Blue cheese
- Actually, any filling that’s heavy on the cheese will work great
What are good substitutes to ravioli?
Well if you don’t have ravioli on hand or it’s not your favorite pasta option but you still want to make these brown butter pumpkin ravioli then feel free to use whatever other pasta you prefer. Gnocchi is a delicious option, shells are amazing too and linguine is a totally delicious option too.
How to make a pumpkin pasta sauce
The secret to make a delicious pumpkin pasta sauce is starting with either mashed roasted pumpkin or pumpkin puree. That’s what gives it all the creaminess without needing to add any heavy cream or milk.
Then comes the browned butter part. Browned butter is one of those things that can totally elevate any dish and make it ten times more flavorful.
Add a bit of onion that’s finely chopped, some garlic and a couple of thyme sprigs and you just get yourself an amazing, perfectly creamy and just a bit sweet sauce.
Brown Butter Pumpkin Ravioli
- 9 oz ravioli cooked
- ½ Cup cooking pasta water
- 7 Tbsp butter
- 2 Tbsp olive oil
- ½ Onion thinly sliced
- 1 Garlic clove minced
- 1 Cup pumpkin puree
- ⅓ Cup parmesan cheese
- 2 Thyme sprigs
- ¼ Tsp nutmeg
- Salt and pepper to taste
- Melt butter in a saucepan over medium heat. Cook, stirring constantly, until browned (around 5minutes) Transfer to a dish.
- Heat olive oil in the same saucepan. Add onions and cook until transparent, add garlic clove and cook for 1 more minute. Incorporate pumpkin puree and pasta water and cook stirring occasionally until reduced. Mix in browned butter and parmesan cheese.
- Incorporate ravioli and mix until well coated.
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