Ravioli with Sage Brown Butter Sauce

Name: Ravioli with Sage Brown Butter Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving
Ingredients: 9 oz. ravioli*; 1 clove garlic, minced; 1/4 cup walnuts, chopped; 4 Tbsp butter; 1/2 tsp dried sage; 1/4 lb. fresh spinach; salt and pepper to taste; 1 Tbsp grated parmesan

User Reviews

4.7

114 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2
Calories
552 kcal
Course
Main Course, Dinner
Cuisine
American

Ravioli with Sage Brown Butter Sauce

Iris Warren

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Do something special for yourself and make this simple, yet elegant Ravioli with Sage Brown Butter Sauce. Restaurant quality without the enormous bill!

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Ingredients

Servings

9 oz. ravioli* $2.89
1 clove garlic, minced $0.08
1/4 cup walnuts, chopped $0.57
4 Tbsp butter $0.52
1/2 tsp dried sage $0.05
1/4 lb. fresh spinach $0.60
salt and pepper to taste $0.05
1 Tbsp grated parmesan $0.11

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Instructions

Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
Serve the ravioli with a light dusting of grated Parmesan and freshly cracked pepper over top.

Notes

*I used butternut squash filled fresh ravioli. You can substitute cheese ravioli if squash or pumpkin is not available. It doesn't have to be exactly 9 oz., anywhere from 8-10 oz. would work with this amount of sauce.