Chef Recipe Spotlight: Brown Butter Sage Sauce with Pumpkin Agnolotti

Nov 15, 2019

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!


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.



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.



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!


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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.
Course Main Course
Cuisine Italian
Keyword Brown Butter Sage Sauce, Pumpkin Angolotti
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 313kcal
Author Sondra Barker


  • 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. 
Nutrition Facts
Brown Butter Sage Sauce with Pumpkin Angolotti
Amount Per Serving (1 serving)
Calories 313 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 70mg23%
Sodium 94mg4%
Potassium 29mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 855IU17%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @CuisineandTravel or tag #cuisineandtravel!



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.

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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