Browned Butter Ravioli with Crispy Sage
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 people
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Calories
389 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Browned Butter Ravioli with Crispy Sage
Description
This recipe starts with ravioli cooked according to package or homemade directions until just tender to avoid bursting. Separately, butter is melted and cooked over medium heat until it browns and develops a fragrant nutty aroma. Fresh sage leaves and freshly ground black pepper are added to the browned butter and cooked further until the leaves crisp. A squeeze of fresh lemon juice brightens the sauce’s rich flavor. The cooked ravioli is then gently coated in this sauce.
The browned butter delivers deep, toasted butter notes while the crispy sage adds flavor and texture contrasts. The lemon provides a subtle brightness that elevates the dish without overpowering. Parmigiano Reggiano adds a savory, umami finish that complements the butter and herbs.
Serving this dish immediately retains the crispness of the sage and the tenderness of the ravioli. It pairs well with simple greens or toasted nuts optionally added to the sauce. This preparation works well with ravioli fillings and provides a quick but flavorful finish for pasta meals.
During cooking, maintain the pasta water at a gentle boil to prevent ravioli from bursting. Variations such as substituting tortellini or gnocchi, incorporating mascarpone cheese, or adding roasted squash or crispy pancetta are possible if you want to customize flavors or textures.
Ingredients
- 18-20 oz ravioli cooked according to package directions (or if using homemade, according to your recipe, store-bought or homemade
- 6 tablespoons butter salted
- black pepper freshly ground
- 20-25 sage fresh leaves
- 1 lemon
- parmigiano reggiano , for serving
Instructions
- Cook ravioli according to package instructions (or if using homemade, according to your recipe).
- While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
- Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.
Notes
- Maintain a gentle boil when cooking ravioli to prevent them from bursting open prematurely.
- Experiment with substitutions such as tortellini, gnocchi, toasted nuts, mascarpone cheese, pumpkin purée, or cured meats like pancetta for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 625mg | 26% |
| Potassium | 29mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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