Butternut Pumpkin & Ricotta Ravioli with Burnt Butter Sage Sauce

Because “fancy pasta night” shouldn’t require a pasta machine or a culinary degree

Some days, you just want to feel like you’re dining in a cute Tuscan trattoria… without leaving your kitchen or, let’s be honest, your trackies. That’s where this buttery little gem comes in.

Store-bought pumpkin and ricotta ravioli? Yes please. Burnt butter and crispy sage? Say no more. Add some toasted walnuts for a little bite, a shower of pecorino, and boom—you’ve got a five-star pasta situation in under 20 minutes. And yes, it absolutely works on a Tuesday night or for a low-effort date that still screams “I’ve got good taste and possibly a garlic press.”

🛒 What You’ll Need (serves one, or double if you’ve got someone cute hanging around)

Main bits:

1 serve fresh butternut pumpkin & ricotta ravioli (about 125g)
2 tbsp unsalted butter
4–5 fresh sage leaves
A small handful of walnuts, roughly chopped
Grated pecorino (or parmesan, if that’s what’s on hand)
Salt & pepper

🍳 How to Make It

1. Cook your ravioli

Bring a pot of salted water to a gentle boil and cook your ravioli according to the packet—usually 3–5 minutes.
Be gentle when draining—these are delicate little flavour pillows, not rugby players.

2. Toast the walnuts

While the pasta’s cooking, toss your walnuts into a dry pan over medium heat and toast for a few minutes until golden and fragrant. Set aside.

3. Make the burnt butter sage sauce

In the same pan, melt your butter over medium heat.
Add the sage leaves. Let everything bubble and foam, swirling the pan occasionally.
Once the butter turns a deep golden brown and smells nutty (not scorched!), take it off the heat. Sage leaves should be crispy, not charcoal.

🔥 Hot tip: If you’ve never made burnt butter, don’t walk away. This is a “watch it like it’s a suspense thriller” situation. Golden = good. Black = bin.

4. Assemble and serve

Gently add your drained ravioli to the buttery sage sauce and swirl to coat.
Top with the toasted walnuts, a generous grating of pecorino, and a crack of black pepper.

🧠 Why It Works

Store-bought ravioli = ultimate shortcut. Zero faff, all the flavour.
Burnt butter is magic. Deep, nutty, and the perfect balance to sweet pumpkin filling.
Sage + walnut = grown-up flavour combo. You’ll feel weirdly sophisticated, even if you’re eating in front of the telly.

🥄 Swaps & Tips

Nut-free? Skip the walnuts or swap for crispy breadcrumbs.
No sage? Try a few thyme sprigs or just go butter-only—still fab.
Lactose-free or dairy-free? Look for vegan ravioli options and use plant-based butter and cheese—supermarkets are getting fancy like that.
Gluten-free? There are some good GF ravioli options out there now—just check the fridge section.

🧡 Perfect For:

Solo date night (with yourself or with someone you’re trying to impress)
Pasta cravings with a side of “I still want to feel fancy”
Quick comfort food that looks like it took longer than it did

🙌 Wrap-Up

This dish is a reminder that good pasta doesn’t have to be complicated. With just a few quality ingredients and a small pan of bubbling butter, you can pull off something that feels restaurant-level—without the restaurant price, crowd, or awkward menu overanalysis.

Want more “looks fancy, cooks fast” recipes like this? Subscribe to the Plan4One newsletter and get a weekly dose of solo-friendly dinners, helpful cooking tips, and the occasional nudge to treat yourself properly. Because you deserve pasta like this.