Giada’s Pumpkin Ravioli with Sage and Toasted Hazelnuts is a fall favorite, especially around the holidays when pumpkins are abundant and inspire many delicious meals. It’s made with pumpkin ravioli, butter, sage, toasted hazelnuts, and crushed amaretti cookies. This flavorful recipe for Giada’s Pumpkin Ravioli works perfectly as a dinner or side dish and serves up to 4 people.

While the sauce complements any ravioli filling, the combination of pumpkin, sage, nutmeg, and hazelnuts creates a deliciously balanced fall flavor that’s hard to beat. Perfect for the season!

Giada Pumpkin Ravioli With Sage and Toasted Hazelnuts Ingredients

• ½ cup of hazelnuts
• 1 tbsp of salt
• 2 tbsp of vegetable oil
• 1 pound of fresh pumpkin ravioli
• ½ cup (1 stick) of unsalted butter
• 6 fresh sage leaves, torn into pieces
• 1 large pinch of freshly grated nutmeg
• ½ cup of freshly grated Parmesan cheese
• 2 amaretti cookies (Italian macaroons)

How To Make Giada Pumpkin Ravioli With Sage and Toasted Hazelnuts

1. Preheat the Oven: Set your oven to 350°F. Spread the hazelnuts on a baking sheet and toast them, stirring occasionally, for about 7 minutes until golden and fragrant. Let them cool before rubbing off their skins.
2. Chop the Hazelnuts: Once the hazelnuts have cooled, pulse them in a food processor until they are coarsely chopped. Be careful not to over-process, as you want to retain some texture. Set the chopped nuts aside.
3. Boil the Ravioli: Bring a large pot of salted water to a boil, then add 2 tablespoons of vegetable oil. Gently lower the ravioli into the water and cook for about 4 minutes, until they float to the surface.
4. Warm the Ravioli: Use a slotted spoon to carefully remove the ravioli from the boiling water. Transfer the cooked ravioli to a large serving platter and cover them with foil to keep warm.
5. Prepare the Butter Sauce: Melt the butter in a small skillet over medium heat, cooking it for about 3 minutes until it begins to brown. Stir frequently to prevent burning, and add torn sage leaves to fry them.
6. Add Nutmeg to Sauce: Once the sage is crispy, turn off the heat and stir in a large pinch of freshly grated nutmeg. Make sure the nutmeg blends into the butter evenly, creating a fragrant sauce.
7. Finish and Serve: Pour the brown butter and sage sauce over the warm ravioli, making sure to coat evenly. Top with chopped hazelnuts, freshly grated Parmesan, and crushed amaretti cookies before serving immediately.

Recipe Tips

• Use pre-made ravioli for convenience: If you’re short on time, store-bought fresh pumpkin ravioli works just as well. Choose a high-quality brand to keep the flavors authentic and delicious.
• Add extra flavor with brown butter: Let the butter brown for a little longer to enhance the nutty taste. Just be careful not to let it burn, as that will give a bitter flavor.
• Enhance the dish with more crunch: For added texture, sprinkle toasted breadcrumbs on top of the finished dish. It adds a delightful crunch without overpowering the other flavors.
• Use different ravioli fillings: If you don’t have pumpkin ravioli, try butternut squash or spinach and ricotta. I’ve found that both pair nicely with the sage and nutmeg sauce.
• Adjust the nutmeg to taste: Some people prefer a more subtle nutmeg flavor. If you’re not a fan of strong nutmeg, start with a small pinch and adjust after tasting.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada’s Cacio E Pepe With Pancetta and Arugula
• Giada Mezzi Rigatoni
• Giada Spicy Lamb Bolognese