Go Back

Brown Butter Sage Ravioli

Brown butter sage ravioli pairs refrigerated cheese ravioli with a quick skillet sauce of nutty browned butter and crisp sage. Reserved pasta water helps the Parmesan sauce cling to every tender piece.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the ravioli
  • 1 tbsp kosher salt
  • 4 qt water for cooking the ravioli
  • 1 package (20 oz) refrigerated cheese ravioli
For the brown butter sage sauce
  • 6 tbsp unsalted butter
  • 12 sage leaves fresh
  • 0.25 cup pasta cooking water reserved
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper freshly ground

Equipment

  • 1 12-inch skillet

Method
 

Cook the ravioli
  1. Bring 4 quarts of water to a boil in a large pot.
  2. Stir in the salt.
  3. Add the ravioli and cook according to the package directions, usually 3 to 5 minutes, until tender.
  4. Reserve 1/4 cup cooking water, then drain the ravioli.
Make the brown butter sage sauce
  1. Melt the butter in a 12-inch skillet over medium heat, stirring often, for 3 to 5 minutes, until the milk solids turn golden brown and the butter smells nutty.
  2. Add the sage leaves and cook for 30 to 60 seconds, until fragrant and crisp at the edges.
  3. Add the drained ravioli and reserved pasta water to the skillet.
  4. Gently toss over low heat until the sauce coats the ravioli.
  5. Remove the skillet from the heat, add the Parmesan and black pepper, and toss to combine.
  6. Serve immediately.

Notes

Watch the butter closely near the end so the milk solids turn golden brown without burning. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free cheese ravioli.