Can I use frozen ravioli?

Absolutely! Fresh or frozen cheese ravioli will both work. Simply cook the ravioli according to the package directions before gently tossing it with the brown butter sauce.

How can I tell when the butter is browned?

The butter will foam first, and then you’ll see little golden-brown specks forming on the bottom of the skillet. It should smell rich and nutty. Keep a close eye on it—brown butter can go from perfectly toasted to burned in a hurry!

Can I use dried sage instead of fresh sage?

Fresh sage is best because the leaves become deliciously crisp in the butter. If necessary, you can substitute about 2 teaspoons of dried rubbed sage, but the flavor and texture will be a little different.

What other kinds of ravioli can I use?

Cheese ravioli is a classic choice, but butternut squash, mushroom or spinach ravioli would also be scrumptious with brown butter and sage.

Can I make this recipe ahead of time?

I wish I could say yes, but this ravioli is best made and served right away while the sauce is silky and the sage leaves are crisp. You can slice the shallots and grate the Parmesan ahead of time to make this already speedy supper even speedier.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet over low heat with a small pat of butter. The sage won’t be quite as crispy, but the ravioli will still taste wonderful.

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15-Minute Ravioli with Brown Butter and Sage

Name: Ravioli with Brown Butter and Sage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Ravioli with Brown Butter and Sage

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This easy Ravioli with Brown Butter and Sage turns store-bought cheese ravioli into a cozy, restaurant-worthy dinner in just 15 minutes. Nutty brown butter, crispy sage, tender shallots and plenty of Parmesan make this simple pasta recipe perfect for busy weeknights.

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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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

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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.

Find it online: https://www.framedcooks.com/ravioli-with-brown-butter-and-sage/