{"id":662,"date":"2022-10-12T17:08:06","date_gmt":"2022-10-12T17:08:06","guid":{"rendered":"http:\/\/brainanti.com\/?p=662"},"modified":"2022-10-17T11:09:31","modified_gmt":"2022-10-17T11:09:31","slug":"brown-butter-sauce-for-pumpkin-ravioli","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/10\/12\/brown-butter-sauce-for-pumpkin-ravioli\/","title":{"rendered":"Brown Butter Sauce for Pumpkin Ravioli"},"content":{"rendered":"
This brown butter sauce comes together in absolutely no time and pairs PERFECTLY with pumpkin ravioli!<\/span><\/strong><\/span><\/p>\n I have absolutely no shame in using store-bought ravioli. Do people really have time to make their own pasta on a weeknight?! Plus, there are some good quality varieties out there too. As such, today I\u2019m going to share with you the easiest sauce in the world to pair with shop-bought ravioli. Follow me\u2026<\/p>\n <\/p>\n At its heart, all you require for a good brown butter sauce is butter and preferably fresh sage. However, I like to add in a few other goodies too:<\/p>\n In the UK you\u2019ll likely find a pumpkin variety of ravioli in Tesco or Waitrose, but you can also use a butternut squash variety, which I usually get from Sainsbury\u2019s or Morrisons.<\/p>\n Yep! A sage brown butter sauce will pair well with almost any ravioli, from lobster to spinach & ricotta. My second favourite to pair with this sauce is a mushroom filling, where I substitute pecans with walnuts.<\/p>\n <\/p>\n Definitely make sure you toast the nuts, it brings out the flavour. Just ensure you\u2019re using a dry pan<\/strong> and keep a keen eye on them to prevent them from burning<\/strong>. I tend to dice the pecans before toasting, but you can do it the other way around if you\u2019d prefer; the difference is minimal.<\/p>\n Browning butter is an incredibly simple and fairly quick process<\/strong>. It\u2019s essentially just cooking the butter beyond melting it, to the point where it turns golden brown<\/strong>. As the butter browns, I like to infuse it with the garlic, chilli and sage.<\/p>\n When it comes to combining with the cooked ravioli, I recommend transferring it straight from the pot straight into the pan<\/strong>. This way, the small amount of excess water<\/strong> will turn the brown butter into a sauce<\/strong> that clings to the pasta<\/strong>.<\/p>\n Process shots: toast pecans then remove (photo 1), melt butter (photo 2), add sage, chilli and garlic (photo 3), brown butter (photo 4), remove sage, chilli and garlic (photo 5), toss in ravioli (photo 6).<\/em><\/span><\/p>\n <\/p>\n In short \u2013 yes. By browning the butter you transform the flavour into something truly delectable. It gains a sweet and nutty flavour<\/strong>, that regular melted butter can\u2019t provide.<\/p>\n This is best made fresh, but luckily it comes together in less than 15mins!<\/p>\n <\/p>\n As soon as the sauce forms you\u2019ll want to serve right away<\/strong>, just to keep everything nice and hot. From there, you\u2019ll want to sprinkle over the pecans<\/strong>, crispy sage leaves<\/strong> and plenty of parmesan<\/strong>! This recipe serves 2, so it\u2019s great for a Date Night Dinner<\/a>.<\/p>\n If you\u2019re after more sauces to serve with ravioli, check out my Garlic Cream Sauce for Ravioli<\/a> and Rustic Tomato Sauce for Ravioli<\/a>!<\/em><\/p>\n For another brown butter pasta sauce check out my Brown Butter Pasta with Butternut Squash<\/a>!<\/em><\/p>\n Alrighty, let\u2019s tuck into the full recipe for this brown butter ravioli shall we?!<\/strong><\/p>\n <\/p>\nPumpkin Ravioli Sauce<\/strong><\/span><\/h2>\n
Pumpkin Ravioli Sauce Ingredients<\/strong><\/h3>\n
\n
Where can I find Pumpkin Ravioli?<\/em><\/h3>\n
Can I use a different filling?<\/em><\/h3>\n
Brown Butter Ravioli Sauce<\/strong><\/span><\/h2>\n
Toasting the Pecans<\/h3>\n
Browning the Butter<\/h3>\n
Brown Butter Sauce FAQ<\/strong><\/span><\/h2>\n
Do I have to brown the butter?<\/em><\/h3>\n
How do I prevent the butter from burning?<\/em><\/h3>\n
\n
Can I make this ahead of time?<\/em><\/h3>\n
Serving Brown Butter Pumpkin Ravioli<\/strong><\/span><\/h2>\n
How to make Brown Butter Sauce for Ravioli<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n