Pumpkin Ravioli with Sausage, kale and Brown Butter Sauce

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

This Pumpkin Ravioli with Sausage, kale and Brown Butter sauce is an easy, fall-inspired dinner that tastes gourmet but comes together in 30 minutes. Toasted pine nuts, fresh kale and parmesan cheese make it extra special.

Let’s chat about pumpkin ravioli. It might be one of my favorite holiday food products out there. I typically get it from Trader Joe’s – I mean Trader Joe’s Pumpkin Ravioli is where it’s at! They truly create the most festive food products out there. I love supporting them.

I paired the pumpkin ravioli with crispy sausage, kale, toasted pine nuts, parmesan cheese, sage and topped it with brown butter. Magic happens when all of these ingredients come together. Not only do they create a beautiful looking dish, but the flavor and textures are also spot on. The best part, this pumpkin ravioli dinner is easy to make!

Why You’ll Love This Recipe

• Quick and easy – ready in about 30 minutes.
• Packed with flavor – There’s sweet, salty, nutty and herby flavors going on. It’s really delicious.
• Simple but elegant – Great for a cozy weeknight family meal or serve at a dinner party.

Ingredients

Here’s a list of the ingredients you’ll need along with a few notes about each.

• Pumpkin ravioli – Any store-bought ravioli will do. If you can’t find it, butternut squash pasta/ravioli is another great option.
• Italian sausage – Sweet, mild or spicy will work – totally up to you! Breakfast sausage would be another great option.
• Kale – I love the color and texture of the kale. Other options would include spinach or collard greens.
• Pine nuts – Pine nuts offer crunch and flavor. Other options that would work are walnuts, pecans and sliced almond.
• Parmesan cheese – Parmesan adds a nice salty bite. Asiago or Pecorino Romano are other great options.
• Butter – Butter is the sauce for the recipe. It’s cooked over low heat until browned. It has the most delicious taste. It pairs very well with the pumpkin ravioli. This post shows how to brown butter if you need a visual.
• Sage – Sage is a fall herb that goes well with pumpkin. Other herbs that would work are thyme and rosemary.

Instructions

There are a few steps to create this recipe, but most of them can happen simultaneously. I recommend preparing your ingredients and cooking equipment ahead of time.

1. Step 1: Prepare the pasta water – First, add water to a large pot and place over high heat. Bring to a boil.
2. Step 2: Brown the butter – While the pasta water is coming to a boil, add the butter to a sauce pan or small skillet. Place over medium heat. Once the butter melts, watch it carefully as it will slowly start to foam and turn brown. Stir often. Once brown specks form, immediately remove from the heat and set aside.
3. Step 3: Cook the sausage, wilt the kale and toast the pine nuts – Place a large skillet over medium heat. Add the sausage and cook until crispy. Add kale and pine nuts and continue to cook for a few minutes until the kale wilts and the pine nuts toast.
4. Step 4: Boil the ravioli – Prepare the ravioli last so it can be put directly into the pan with the sausage. A spider strainer is helpful for this.
5. Step 5: Assemble the dish – Add ravioli to the sausage, drizzle with brown butter and garnish with fresh sage and parmesan cheese. Enjoy!

Tips for Success

• Read through the recipe before starting. This helps prevent mistakes.
• Prepare the ingredients and cooking equipment ahead of time. This saves time and prevents mistakes.
• Watch the butter carefully. If it burns, you will have to start over. My best advices is to remove it from the heat when you see brown specks start to form – they will continue browning after the pan has been removed from the heat.
• Do not over-cook the ravioli – it typically only takes a few minutes.

What to Serve with Pumpkin Ravioli

This dish pairs really well with a crisp green salad, warm crusty bread and a fruit forward dessert like Apple Crisp or Peach Cobbler. My mouth is drooling…

This Pumpkin Ravioli with Sausage and Brown Butter Sauce is pure comfort food – It’s rich yet has wonderful texture throughout the dish. It doesn’t require a ton of time either. It’s can be served on a busy weeknight or for dinner party with friends. It’s a beautiful dish to take advantage of during the Fall months. Enjoy!

Continue to Content

Yield: 3

Pumpkin Ravioli with Sausage, Kale and Brown Butter Sauce

Print

This pumpkin ravioli with sausage, kale and brown butter sauce is simple to make but bold in flavor. It's great for a cozy night in with family or even to serve at dinner party.

Ingredients

• 2, 9 ounce packages pumpkin ravioli (regular or butternut squash ravioli will work too.)
• 3/4 pound bulk Italian sausage
• 2 handfuls of fresh kale, stems removed and chopped
• 3 tablespoons pine nuts
• 1/2 cup (1 stick) unsalted butter
• Shaved parmesan cheese
• Fresh sage (dried sage will work, too)
• Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil.
2. While the water is coming to a boil, brown the sausage in a skillet over medium to medium-high heat until crispy. Use a spoon to break it up into small pieces. Add kale and pinute and cook until slightly wilted and toasted.
3. Add the stick of butter to a small skillet and place over medium-low heat. Melt butter. Once melted, turn heat to medium and bring to a sizzle stirring constantly until it starts to slightly brown and smell nutty. Careful not to burn! Once brown specks form at the bottom of the pan, immediately remove from heat and pour into a glass bowl so it doesn’t continue to brown.
4. Cook pasta according to package directions – usually only takes a few minutes which is why I like to wait until the very end.
5. Assemble the dish by adding the pumpkin ravioli to the skillet of sausage. Drizzle with brown butter and garnish with parmesan cheese and chopped sage. Enjoy!

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 983Total Fat: 75gSaturated Fat: 35gUnsaturated Fat: 41gCholesterol: 188mgSodium: 8966mgCarbohydrates: 48gFiber: 14gSugar: 4gProtein: 36g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram