Ravioli with Balsamic Brown Butter
Elevate your pasta night with this elegant Ravioli with Balsamic Brown Butter recipe, where indulgent flavors come together in perfect harmony. Tender ravioli, filled with your choice of store-bought or homemade stuffing, is lovingly coated in a rich, nutty brown butter sauce infused with crispy sage and a subtle tang of balsamic vinegar. The addition of freshly grated Parmesan takes this dish to gourmet heights, while minimal prep and cook time make it an accessible yet impressive option for weeknight dinners or special occasions. Pair with a crisp salad and crusty bread for a complete meal that’s sure to wow your guests. Whether you’re seeking Italian-inspired comfort or a show-stopping entrée, this quick ravioli recipe delivers bold flavors with every bite.
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Recipe Information
Ingredients
- 18 pieces Ravioli (store-bought or homemade, any filling of choice)
- 6 tablespoons Unsalted butter
- 10 leaves Fresh sage leaves
- 2 tablespoons Balsamic vinegar
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly cracked black pepper
- 4 quarts Water
- 1 tablespoon Kosher salt (for boiling water)
Instructions
Fill a large pot with 4 quarts of water, add 1 tablespoon of kosher salt, and bring to a boil over high heat.
While the water is heating, prepare the balsamic brown butter sauce. In a large skillet, melt the 6 tablespoons of unsalted butter over medium heat.
Add the 10 sage leaves to the butter. Cook, stirring occasionally, until the butter begins to brown and the sage leaves turn crispy. This should take about 4-5 minutes. Watch carefully to avoid burning the butter.
Once the butter has browned and has a nutty aroma, reduce the heat to low and stir in 2 tablespoons of balsamic vinegar. Be cautious, as it may sizzle when it hits the hot pan. Mix well and remove the skillet from heat.
Add the ravioli to the boiling water. Cook according to the package or recipe directions, typically 3-5 minutes or until the ravioli floats to the surface.
Using a slotted spoon, transfer the cooked ravioli directly to the skillet with the balsamic brown butter sauce. Gently toss to coat the ravioli in the sauce.
Season the dish with 0.5 teaspoons of salt and 0.25 teaspoons of freshly cracked black pepper. Toss again to combine.
Divide the sauced ravioli among 4 plates. Garnish each serving with crispy sage leaves, sprinkle generously with 1 cup of grated Parmesan cheese, and serve immediately.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 803 mg | 62% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
