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Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti


Post may contain affiliate links. You can read our full disclosure policy here.

Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti

Last updated Nov 8, 2022

4.50 from 4 votes
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Thanksgiving is right around the corner and we have the perfect dish to impress your guests. Last week I enjoyed the new fall menu from Orange County’s most wonderful restaurants Olea, Ironwood, and Vine which are all headed by executive chef Jared Cook. During our visit, the restaurant had an outdoor cooking station set up so Chef Jared could prepare his fabulous Brown Butter Sage Sauce with Pumpkin Agnolotti. His recipe was so simple and easy to create, I had to return so I could share it with my readers. With only a few simple ingredients you’ll be ready to welcome fall into your kitchen. If you scroll to the bottom of the post you can also print out a recipe card and add this recipe to your Yummly or Pinterest page!


Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti 1


How to make a brown butter sage sauce

First, get your water for pasta boiling and add a healthy pinch of salt to it. Then, in a small sauté pan, add butter, pecans, sage, salt, and pepper. Put on high heat until the butter begins to melt. At this point, you can add your agnolotti( or ravioli) to the boiling water. This recipe is so quick that once your pasta is done cooking, your sauce will be ready.


Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti 2


Let your sauce simmer, occasionally stirring as to not let your butter burn. Once the butter turns a light golden brown, your sauce is ready. This usually takes about 5 minutes, the same amount of time it will take for your agnolotti to finish.


Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti 3


Next, drain and add your agnolotti to the brown butter sage sauce. Then give it a quick stir and scoop the agnolotti out into a serving bowl. Top with the brown butter sauce, then the crispy sage and nuts from the pan. (Remember this is assuming you’re using fresh pasta. If you’re using frozen you should start the pasta a few minutes early.)




Once plated you’ll add some nice chunks of goat cheese. If you’re not a huge fan of goat cheese, I find this recipe also works very well with fresh Parmesan.




Finally, you’ll add a very light drizzle of maple syrup and sprinkle with chives. While I’m not a huge maple syrup lover, this is such a light touch that it only adds to the complexity of flavors and makes for a truly delicious fall dish. You can print the recipe card below!



Brown Butter Sage Sauce with Pumpkin Angolotti

You can double the ingredients to make a larger batch. Also don't forget this recipe is great with any type of ravioli. I especially like this sauce with beef ravioli as well. If you are not a fan of goat cheese, this sauce also works well with fresh Parmesan.
Sondra Barker
4.50 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Italian
Servings 2 servings
Calories 313 kcal


  • 2 oz unsalted butter
  • 8 sage leaves
  • .5 oz toasted pecan pieces
  • 1 oz fresh goat cheese
  • .25 tsp sprinkle chopped chives optional
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • .5 tbsp maple syrup drizzle real Vermont
  • 6 agnolotti homemade sugar pumpkin or your favorite fresh ravioli


  • First get your water for pasta boiling and add a healthy pinch of salt to it.
  • In a small sauté pan, add butter, pecans, sage, salt and pepper. Put on high heat until butter begins to melt.
  • At this point, drop the agnolotti in to the boiling water.
  • As the butter begins to melt and bubble, reduce the heat to medium. Gently swirl the butter as it cooks. When the butter just begins to turn golden brown, scoop out the cooked agnolotti and add to the butter.
  • Turn off the heat on the sautés pan and toss the pasta in the butter until everything is nicely mixed and coated in the butter. Scoop the agnolotti out into serving bowl. Top with the butter and now crispy sage and nuts from the pan.
  • Crumble fresh goat cheese on top, sprinkle chives and drizzle with maple syrup. This can be as much or as little as you like.


This recipe works great with any ravioli or pasta. 


Serving: 1serving | Calories: 313kcal | Carbohydrates: 5g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 94mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 855IU | Calcium: 32mg | Iron: 1mg
Tried this recipe?Let us know how it was!



This fabulous dish can be found at Olea, Ironwood, and Vine restaurants in Orange County, California. Their Executive Chef, Jarod Cook, graduated from the Western Culinary Institute in Portland Oregon. Since then Chef Jared has worked in restaurants such as French 75 in Laguna Beach, Chat Noir in Costa Mesa, and was promoted to Executive Chef at the Crow Bar and Kitchen. He now dedicates his talents to creating amazing dishes at restaurateur Russ Bendels’ three restaurants, Olea, Ironwood, and Vine Restaurant & Bar.

About Chef Jarod Cook

Jared not only is great in the kitchen but brings a new level of farm to table to his cooking style. Jared has a passion in the garden and uses organic heirloom herbs, fruits, and vegetables. He has created his own garden onsite and there is nothing more local or sustainable than that he quotes. Jared Cook is being recognized as an up and coming young chef in Orange County and with the last name of Cook, it sure is fitting for him. Nothing excites me more than being able to share the creations of amazingly talented chefs like Jarod.




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DSC_1770 cropSondra Barker
I created this site for purveyor of exceptional eats and escapes; our team is always on a journey to find the perfect bites in the most wonderful places.

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Sondra Barker of Cuisine and Travel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to recommendations on All Products recommended are from my own opinions and experiences.

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