Ravioli With Browned Butter And Sage

Enjoy a luscious Ravioli with Browned Butter and Sage, where fresh pasta meets a golden sauce, crisp sage, and toasted walnuts for a divine meal.

Ravioli with Browned Butter and Sage Recipe

Whether for a special occasion or a cozy night in, this dish is sure to impress. The Ravioli with Browned Butter and Sage recipe stands out as a celebration of simple yet profound flavours, blending the creamy richness of fresh ravioli with a golden browned butter sauce. Accentuated with crisp sage and toasted walnuts, this dish delivers a harmony of textures and tastes that resonate with comfort and sophistication. It’s a versatile recipe that pairs well with various ravioli fillings, from cheese to pumpkin, offering a sublime experience in just under 15 minutes.

Ingredients

• (2) 9-ounce pkgs. Fresh Ravioli (flavour of choice such as pumpkin, butternut squash, cheese, etc)
• 6 Tablespoons Salted Butter (may use up to 8 Tablespoons if you prefer more sauce)
• 2-3 Tablespoons Fresh Sage Leaves (roughly chopped)
• 1/2 cup Walnuts (roughly chopped)
• 1/2 teaspoon Salt
• Freshly Grated Parmesan Cheese (optional)

Instructions

• Heat a large pot of water over high heat. Add a generous amount of salt. Once the water is boiling, add ravioli and cook according to package instructions. Drain and set aside.
• While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After several minutes, the butter will begin to foam.
• Add the sage leaves and walnuts and continue to stir and swirl the skillet. When the butter is a light golden brown color and nutty in aroma and the sage is crispy, remove from heat.
• Toss cooked ravioli in with the sauce. Salt to taste. Top with freshly grated parmesan cheese, if preferred.

Serving Suggestions:

• Arugula and Parmesan Salad
• Roasted Brussels Sprouts
• Garlic Roasted Asparagus
• Italian Bread with Olive Oil Dip
• Tomato and Mozzarella Caprese

Tips and Tricks

• When boiling the pasta, make sure to add enough salt to the water. It should taste like the sea, as this is your chance to season the pasta itself.
• Fresh ravioli cooks quickly. Follow package instructions carefully to avoid mushy pasta.
• Fresh sage leaves crisp up beautifully in the butter and add a robust flavour to the dish that dried sage just can’t match.