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Brown Butter Pumpkin Ravioli

Brown Butter Pumpkin Ravioli

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!


  • 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
  • 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.