Ravioli with Brown Butter and Sage
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!
Ravioli with Brown Butter and Sage
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
Instructions
- 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.
Get some gorgeous tomatoes and chop them up into little chunks and put them in a big bowl. Drizzle in some good extra virgin olive oil; about 2 tablespoons by eye, a nice pinch of salt and some freshly ground pepper and then lots of chopped basil. Stir it up and let all the yummy-ness sit and get cozy in the bowl while you boil water and then cook up some angel hair pasta. Once the pasta is done, drain it and dump it into the bowl with the tomatoes and toss everything together and eat huge amounts of it for days!
I can always count on you to come through for me with some fantastic recipe ideas – this is of course delectable!
So glad I found this. I picked up some pumpkin ravioli the other day. This sauce will go great with it!
Thanks for stopping by! Your pictures and blog look great! I am now following you.
Oh man, this looks sooo good!
My mouth is watering! Yummy!
This looks great, love brown butter. I just picked some Pineapple Sage from my garden today and was thinking Pork but this looks better :)
Fantastic recipe!!!
Yum! I have to admit I have never made a brown butter sauce. I now definitely have to make one. I love sage. We have been on a big sage kick this year. It pairs beautifully with cheese. Thanks for the recipe.
This photo made me stop in my tracks. I think I'm in love. ;) I've always wanted to try brown butter, but haven't…until now that is. I'll be having this for supper.
this looks fantastic. I have to warn though, that butter burns very quickly (I say that from experience!)- I love your new layout too (slightly belated)!
brown butter is what drew me in. i have a recipe for brown butter ice cream on my blog, it tastes amazing!
I've been wanting to make ravioli for a while now, I'm sure I'll be coming back to this recipe once I'm ready. Thanks :)
Delicious!!…Of course, being the meat eater that I am, I would add a small ham steak on the side too! ^_^
I adore pumpkin or butternut squash ravioli with brown butter and sage!
This looks so yummy and easy to make. Looks fantastic!
Browned butter gives me butterflies. It does. It really truly does. I made a sauce similar to this not so long ago and added some almonds to it for crunch. It was fantastic. As I'm sure was this. Gorgeous!