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
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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