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An overhead shot of the ingredients for sage brown butter ravioli on a countertop.

Sage Brown Butter Ravioli

  • Author: Emma Taylor
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Store-bought ravioli gets tossed in a nutty brown butter sauce with crispy sage leaves for a fast and flavorful weeknight dinner.

Ingredients

Scale
  • 20 ounces (560g) fresh ravioli, any filling
  • 1/2 cup (113g) unsalted butter
  • 1/2 ounce (15g) fresh sage leaves, about 20-25 leaves
  • 1/2 cup (50g) freshly grated Parmesan cheese, for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup (30g) chopped walnuts or hazelnuts, toasted (optional)

Instructions

  1. Bring a large pot of generously salted water to a boil.
  2. While the water heats, place a large skillet over medium heat. Add the butter and let it melt.
  3. Continue cooking the butter, swirling the pan occasionally. It will foam, then the foam will subside. Watch for small, brown specks to form at the bottom and a nutty aroma, about 3-5 minutes. Be careful not to let it burn.
  4. Once the butter is browned, add the whole sage leaves. Fry for 1-2 minutes, stirring gently, until the leaves are dark green and crispy.
  5. While the sauce cooks, add the ravioli to the boiling water. Cook according to the package directions, typically until they float to the top, about 3-5 minutes.
  6. Using a slotted spoon, transfer the cooked ravioli directly from the water into the skillet with the brown butter sauce. The small amount of pasta water that clings to the ravioli will help the sauce adhere.
  7. Gently toss the ravioli in the skillet to coat each piece with the butter sauce. Season with a pinch of salt and black pepper.
  8. Divide the ravioli among serving plates. Top with the crispy sage leaves, a generous sprinkle of grated Parmesan cheese, and toasted nuts, if using.

Notes

  • Watch the butter closely as it browns because it can go from perfectly browned to burnt in a matter of seconds.
  • Use fresh sage for this recipe. Dried sage will not provide the same crispy texture or aromatic flavor.
  • If your sauce seems to separate, add a tablespoon or two of the starchy pasta cooking water to the skillet and stir to help it emulsify.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-American

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Find it online: https://wowcooks.com/sage-brown-butter-ravioli/