Easy Brown Butter Sage Ravioli Delight!
A comforting and flavorful dish featuring tender cheese ravioli tossed in a rich brown butter sage sauce, finished with crunchy toasted panko and nutty chopped hazelnuts, pecans, or walnuts.
Equipment
- Skillet
- Large Pot
Ingredients
Toasted Panko
- 0.5 tbsp unsalted butter
- 0.5 cup panko breadcrumbs
- Salt and freshly ground black pepper to taste
Brown Butter Sage Sauce
- 8 tbsp unsalted butter (1 stick), cut into pieces
- 0.5 cup chopped nuts (hazelnuts, pecans, or walnuts for healthy fats)
- 0.25 cup fresh sage leaves finely cut into ribbons
- 2 tsp minced fresh garlic (about 2 cloves)
- 1 tbsp fresh lemon juice
Ravioli & Finishing
- 20 oz fresh or frozen cheese ravioli (or butternut squash ravioli for a healthier twist)
- 0.25 cup reserved pasta water
- 0.5 cup finely shredded Pecorino Romano or Parmesan cheese
Instructions
- Toast the Panko: In a medium skillet, melt 1/2 tablespoon butter over medium heat. Add panko breadcrumbs and cook, stirring frequently, until they turn a beautiful golden brown. Transfer the toasted panko to a small, heat-proof bowl and set aside. Carefully wipe the skillet clean with paper towels.
- Boil Water for Ravioli: Bring a large pot of lightly salted water to a rolling boil for your ravioli.
- Start the Browned Butter Sauce: While the water heats, melt the remaining 8 tablespoons of butter in the now-clean skillet over medium heat.
- Brown the Butter: Continue to cook and stir the butter. It will foam, then start to deepen in color, turning a lovely amber brown with a nutty aroma (this takes about 4-5 minutes). Watch it closely to prevent burning!
- Add Nuts and Sage: Once the butter is lightly browned, stir in the chopped nuts and fresh sage leaves. Continue to cook for another 2 minutes until the butter is slightly foamy and darker brown.
- Infuse with Garlic: Add the minced garlic and cook for about 1 minute more, until the butter has a rich, nutty scent and the milk solids at the bottom are golden brown (be careful not to burn it – it should be amber, not dark brown).
- Set Aside Sauce: Pour the browned butter mixture into a heat-proof dish and set it aside.
- Cook Ravioli: Cook the ravioli in the boiling water according to package directions until al dente (firm to the bite). Before draining, reserve about 1/4 cup of the pasta water. Then, drain the ravioli well.
- Combine and Finish: Return the cooked ravioli to the empty pot (off the heat) or a large serving bowl. Pour the browned butter sage sauce over the ravioli. Add the fresh lemon juice and 2 tablespoons of the reserved pasta water. Gently toss everything together until the ravioli is evenly coated, adding a touch more pasta water if the sauce seems too thick.
- Serve: Dish out immediately, garnished generously with the toasted panko breadcrumbs and shredded Pecorino Romano or Parmesan cheese. Enjoy your comforting, flavorful meal!
Notes
Nutrition information per serving:
Calories: 565
Total Carbs: 38g
Net Carbs: 34g
Fats: 40g
Protein: 18g
