Brown Butter and Sage Ravioli

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Brown butter and sage ravioli. Just as delicious it sounds and surprisingly (or unsurprisingly?) extremely easy to make. Made with four ingredients and a little bit of love, say hello to your new favorite pasta dish.

This dish is inspired by our friends from Pasta with Grandma, an Italian grandmother-granddaughter duo that hosts amazing virtual and in-person pasta-making classes. We made a ravioli dish identical to this with one Nonna Nerina herself, and the simplicity and perfection of the brown butter and sage paired with ravioli was unforgettable.

How To Make Brown Butter and Sage Ravioli

This recipe doesn’t technically make a “sauce”- it’s just a few key ingredients all tossed together to create one delicious, aromatic pasta dish.

  • Warm your butter over medium heat. Don’t rush this process or you will risk the chance of burning your butter.
  • Allow your butter to develop brown specks. Add sage to the butter just as it begins to brown. Use a spatual to toss the sage and scrape off browned bits as they form.
  • Remove from heat, toss with pasta, and top with copious amounts of Parmigiano Reggiano.

Make Next: Creamy Gnocchi with Sautéed Mushrooms and Peas

Print

Brown Butter and Sage Ravioli

If brown butter and pasta are two of your love languages, look no further for one of the most delicious and simple dinners you will ever make.
Course Main Course
Cuisine Italian
Keyword brown butter, brown buttter and sage ravioli, pasta dinner, ravioli, sage
Cook Time 25 minutes
Servings 4 servings

Ingredients

  • 20 ounces fresh ravioli, uncooked
  • 1/2 cup (1 stick) butter
  • 1 ounce fresh sage
  • 1-2 ounces (or 1 1/2 cups) finely grated parmigiano reggiano

Instructions

  • Bring a large pot of water to a boil. Heavily salt the boiling water and cook ravioli until tender but not overly soft (often 1-2 minutes less than package instructions).
  • While the water is coming to a boil and the ravioli is cooking, make the brown butter. Warm large saucepan to medium heat and add butter. Once the butter has completely melted, allow it to brown– butter will foam and sizzle as brown specks appear on the bottom of the pan.
  • Just as the butter begins to brown, add sage to the pan. Using a spatula, toss the sage in the butter as it cooks, and gently scrape off specks of browned butter from the bottom of the pan. When the aroma of the pan is nutty and the bottom of the pan is a deep toasty-brown color, remove from heat. *
  • Put the cooked ravioli in a large serving bowl and pour the brown butter and sage on top. Gently toss until pasta is evenly coated with butter. Sprinkle with half of the Parmigiano Reggiano, gently toss again, and then sprinkle the top with the remaining. Serve immediately.

Notes

*There is a fine line between developing a beautiful, deep brown butter and burning your butter. Don’t be afraid to let your butter develop deep brown flecks, but be careful not to burn. Cooking at medium heat is the best way to avoid burning.

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