Pumpkin Ravioli with Brown Butter Cinnamon Pecan Sauce
A dish that tastes like fall wrapped in pasta — tender pumpkin ravioli bathed in nutty brown butter, kissed with cinnamon, and finished with toasty pecans. It’s quick enough for a weeknight but elegant enough to wow at a dinner party. Sweet, savory, and irresistibly cozy.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 3–4 1x
Ingredients
1 package (9–12 oz) store-bought pumpkin ravioli
4 tbsp unsalted butter
½ tsp ground cinnamon
½ cup chopped pecans
Salt, to taste
Freshly grated Parmesan (optional)
Instructions
Cook ravioli according to package instructions; drain and set aside.
In a skillet over medium heat, melt butter. Cook, swirling occasionally, until it turns golden and smells nutty (about 3–4 min).
Stir in cinnamon and pecans; toast 1–2 min until fragrant.
Toss ravioli gently in sauce; season with salt.
Serve warm, topped with Parmesan if desired.
Nutrition
- Calories: 380