This easy recipe for ravioli with brown butter and sage is a great way to use those fresh summer herbs in a delicious pasta dinner. So grab the best ravioli you can find and a handful of sweet-smelling sage and let’s make it!
Continuing on with my valiant effort to use up all my fresh herbs while summer is still summer, I bring you one of my most favorite, easiest recipes ever, the silky, flavorful dish full of happiness that is ravioli with browned butter and sage.
There is something a dish with the words “browned butter” in the title that just makes you feel warm and fuzzy all over. Browned butter is exactly what it sounds like: butter that has been melted and simmered over low heat until it starts to turn slightly, well, brown. And with that browning it takes on a bit of a nutty taste that is rich and wonderful.
So this sauce calls not only for fabulous brown butter, but also for a generous amount of the acres and acres of sage in my back yard. Our of all my herbs growing merrily outside my kitchen door, the sage wins the prize for growing the fastest and tallest, and happily our resident woodchuck does not have a taste for sage, so I still have lots and lots of it.
Start by boiling up your favorite cheese ravioli, and this is definitely a recipe where you want to splurge on the best ravioli you can find. While the ravioli is cooking, melt some butter in your favorite skillet and add some chopped shallots, stirring them around until they soften.
Then toss in those fresh sage leaves and cook them until they just start getting crispy. All of this is going to take about 5 minutes, and by now the butter will be getting just a little brown. Add a little salt and pepper and pour the whole thing over your cooked ravioli.
Last but not least. toss very gently with some grated Parmesan cheese, and there you are! The entire process took you about 15 minutes, and you are in ravioli heaven.
And if you have any basil or parsley or sage or rosemary or thyme using-up recipes to share, please leave them in the comments! Because I want to make sure every single lovely herb leaf is used before the fall winds start to blow!
- 1 package cheese ravioli
- 6 tablespoons unsalted butter
- 2 medium shallots, sliced thinly
- 20 fresh sage leaves
- Salt and fresh ground pepper
- 3/4 cup grated Parmesan cheese
- Cook ravioli according to package directions.
- Heat butter in a skillet over medium low heat until it foams. Add shallots and cook, stirring, for 2 minutes. Add the sage and cook until leaves turn slightly crisp, another 2-3 minutes. Season with salt and pepper.
- Add cooked ravioli to the skillet and toss gently. Add 1/3 cup parmesan and toss gently again. Divide among dishes and top with remaining parmesan and another grinding of fresh pepper.