Ravioli with Brown Butter and Sage Sauce
Elevate your weeknight dinner game with this decadent Ravioli with Brown Butter and Sage Sauce recipe. Featuring tender cheese-filled ravioli tossed in a rich, nutty browned butter sauce infused with fragrant sage leaves, this dish is simplicity at its finest yet impressive enough for special occasions. The golden butter is brightened with a hint of fresh lemon juice, while a generous sprinkle of grated Parmesan cheese takes the flavor to the next level. Ready in just 20 minutes, this quick and elegant pasta recipe is perfect for busy days when you crave gourmet flair. Serve it fresh and hot, garnished with crispy sage and extra Parmesan, for a restaurant-quality experience at home. Keywords: ravioli with brown butter sauce, sage butter sauce, quick pasta recipes, easy Italian recipes, gourmet dinner ideas.
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Recipe Information
Ingredients
- 18 ounces Fresh or store-bought ravioli (cheese or your favorite filling)
- 8 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 0.5 cups Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Fresh lemon juice
- 10 cups Water for boiling
Instructions
Fill a large pot with 10 cups of water and bring it to a boil over high heat. Add 1 teaspoon of salt to season the water.
Once the water is boiling, gently add the ravioli to the pot. Cook according to the package instructions, usually 3 to 5 minutes, until the ravioli float to the surface and are tender.
While the ravioli is cooking, melt the butter in a large skillet over medium heat. Stir occasionally, allowing the butter to foam and then turn golden brown. You should notice a nutty aroma, but be careful not to burn the butter.
Add the fresh sage leaves to the skillet with the browned butter. Fry them for about 1 minute, or until they become crisp and aromatic.
Turn the heat to low and add 1 teaspoon of fresh lemon juice to the skillet. Stir to combine.
Using a slotted spoon, transfer the cooked ravioli directly from the boiling water to the skillet with the brown butter and sage sauce. Toss gently to coat the ravioli evenly in the sauce.
Add the grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the skillet. Toss again to incorporate all the flavors.
Serve immediately, garnished with additional Parmesan cheese and a few extra sage leaves if desired.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 980 mg | 75% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 807 mg | 17% | |
*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.
