Ravioli with Sage Brown Butter Sauce
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
552 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Ravioli with Sage Brown Butter Sauce
Description
Ravioli with Sage Brown Butter Sauce involves boiling ravioli until tender, reserving some cooking water to create a silky sauce. Butter is melted over medium-low heat and cooked until its milk solids turn a deep golden brown, developing a nutty flavor. Minced garlic and chopped walnuts are added to the butter, cooking briefly to toast them. Dried sage is stirred in to infuse aroma. Fresh spinach and reserved ravioli water are added, wilting the spinach and slightly emulsifying the sauce before adding the cooked ravioli back in. The dish finishes with a sprinkle of Parmesan cheese.
The brown butter provides a rich, nutty base, while the walnuts offer crunchy texture and the sage adds herbaceous notes. Spinach introduces a fresh green element balancing the dish. The sauce's emulsification using reserved pasta water ensures a glossy coating on each ravioli piece.
This dish can be served as a main course or light dinner and pairs well with simple green salads or crusty bread. Using fresh or filled ravioli like butternut squash gives sweetness that contrasts with the nutty sauce. Parmesan cheese adds a final savory accent.
Ingredients
- 9 oz. ravioli $2.89
- 1 clove garlic $0.08, minced
- 1/4 cup walnuts $0.57, chopped
- 4 Tbsp butter $0.52
- 1/2 tsp sage $0.05, dried
- 1/4 lb. spinach $0.60, fresh
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1 Tbsp Parmesan Cheese $0.11, grated
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
- Fresh butternut squash ravioli provides a sweet contrast but cheese ravioli can be substituted.
- The sauce cooks quickly; have garlic and walnuts prepped before melting butter.
- Reserve pasta water to help emulsify and thin the sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 30.9g | 10% |
| Protein | 15.55g | 31% |
| Fat | 41.4g | 64% |
| Sodium | 1503.55mg | 63% |
| Fiber | 3.25g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
