Have been making this recipe for years using butternut squash ravioli's as well. My hubby is a nut kind of guy so adding toasted walnuts to the sause put it over the top.
Ravioli with Brown Butter and Sage
Photo: Michele Michael
Make an easy pasta recipe that calls for fresh ravioli and an easy pan sauce.
Yield: Makes 4 servings
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Amount per serving
- Calories: 784
- Calories from fat: 40%
- Fat: 35g
- Saturated fat: 18g
- Cholesterol: 143mg
- Sodium: 713mg
- Carbohydrate: 49g
- Fiber: 0g
- Sugars: 1g
- Protein: 26g
- 1 24-ounce package fresh cheese ravioli
- 6 tablespoons unsalted butter
- 2 medium shallots, thinly sliced
- 16 fresh sage leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup (3 ounces) grated Parmesan
- Cook the ravioli according to the package directions.
Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.
Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again.
Divide among individual bowls and top with the remaining Parmesan.
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