Prepare these savory recipes in minutes, perfect for pairing with our fresh ravioli!
We can’t think of a more delicious, fall-ier dinner than fresh Pumpkin & Sage Ravioli with Brown Butter & Sage Sauce... although Goat Cheese & Apple Ravioli in a homemade Creamy Walnut Sauce is in close competition!
If those sound just as yummy to you, here’s the good news: either one can be on your table in under 20 minutes. We’ve prepared the ravioli — all you have to do is whip up one of these wonderfully simple sauces (we’ve even listed them in order of complexity)!
First, find your favorite ravioli in our deli department:
Market District Pumpkin & Sage Ravioli is stuffed with slow-roasted pumpkin, fine cheeses and toasted sage.
Market District Goat Cheese & Apple Ravioli is filled with creamy goat cheese and cinnamon-spiced apples.
Chef’s Tip: This pasta cooks quickly. When your sauce is nearly done, add it to salted boiling water for 4 minutes, then drain.
Next, prepare your sauce:
1. Butter & Garlic Sauce
Sauté chopped garlic in butter or olive oil, add salt and pepper and combine with your ravioli of choice! Done!
2. Brown Butter & Sage Sauce
Melt 4 tablespoons butter in a sauté pan over medium heat. Stir in 4 tablespoons chopped fresh sage. Cook until butter becomes frothy and sage becomes crisp (about 8-10 minutes). Add salt and pepper to taste. Serve with grated Parmesan cheese.
Chef’s Tip: Pair with Market District Pumpkin & Sage Ravioli
3. Creamy Walnut Sauce
Toast ¾ cup walnuts in a dry sauté pan until they begin to make a nutty aroma. Place 1 slice of crust-less Italian bread in a bowl and cover with ⅔ cup whole milk. Reserving a small handful of walnuts for garnish and add the rest to a blender along with ½ clove garlic, bread soaked in milk and ½ tablespoon grated Parmesan cheese. Blend until smooth and creamy, then emulsify with 3 to 4 tablespoons of olive oil. Season with salt and pepper. Blend again. Garnish dish with remaining toasted walnuts.
Chef’s Tip: Pair with Market District Goat Cheese & Apple Ravioli