Ingredients
1 stick (8 tablespoons) salted butter
2 cloves garlic, smashed
1/4 cup roughly chopped walnuts
16 fresh sage leaves
1/2 cup apple cider or dry white wine (like Pinot Grigio)
1 tablespoon apple cider vinegar
Kosher salt and black pepper, to taste
1/4 teaspoon freshly grated nutmeg
1 pound pumpkin cheese ravioli (store-bought or homemade)
1/3 cup shaved manchego cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions, about 3–4 minutes. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, melt the butter with garlic, walnuts, and sage. Cook, stirring occasionally, until the butter browns and sage becomes crisp, about 4–5 minutes.
- Remove the crispy sage leaves and set aside.
- Reduce heat to low and stir in the apple cider or wine, apple cider vinegar, nutmeg, salt, and pepper. Simmer for 1 minute.
- Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Let sit for a minute to absorb flavor, then remove from heat.
- Serve the ravioli topped with crispy sage leaves and shaved manchego cheese. Enjoy warm.
Notes
- Use store-bought ravioli for a 25-minute meal or make homemade pumpkin cheese ravioli from scratch for a richer flavor.
- Pecans or pine nuts can substitute walnuts.
- Crisped prosciutto is a great addition for extra texture and flavor.
- Can be frozen after assembling ravioli for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 348
