Pumpkin ravioli with sage and brown butter Ⓥ
Velvety pumpkin ravioli with nutty brown butter and crispy sage, on the table in fifteen minutes. Pour Saicho Darjeeling Sparkling Tea alongside (0.0%), with notes of mandarin, ginger and woody spices.
Serves 2
The dry tannins and fine bubbles refresh your palate after the rich butter, while mandarin and ginger give the sweet pumpkin a little tension. Serve well chilled, around 8 °C. Prefer wine? Choose the full-bodied Leitz Eins Zwei Zero Chardonnay (0.0%).
Tip: Parmigiano Reggiano is made with animal rennet. For a fully vegetarian dish, choose a hard cheese made with vegetarian rennet, or leave out the cheese.
Updated on 8 October 2026
Ingredients
- 250g fresh pumpkin ravioli
- 50g butter
- A handful of fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese (optional, but tasty!)
Preparation method
- Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to package directions, usually 3-4 minutes, until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Let the butter brown slowly, stirring frequently. This will take about 5-7 minutes. Once the butter has a nutty aroma and is lightly browned, add the sage leaves. Fry the sage briefly until crispy.
- Add the cooked ravioli to the pan with the brown butter and sage. Gently toss to coat the ravioli with the butter and sage. Season with salt and pepper.
- Serve the ravioli immediately on plates. If desired, add grated Parmesan cheese for extra flavor.
