Brown Butter Sage Squash Ravioli
Store-bought ravioli elevated with a simple brown butter and crispy sage sauce. This elegant pasta takes just 15 minutes but tastes like an Italian restaurant dish.
Prep: 5 min
Cook: 12 min
Servings: 4
Ingredients
- 1 lb cheese or butternut squash ravioli frozen or fresh
- 6 tbsp butter
- 12 leaves fresh sage leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup parmesan cheese grated
- 1 clove garlic clove
- 0.5 tsp lemon zest
- 0.125 tsp red pepper flakes pinch
Instructions
- Bring a large pot of salted water to a rolling boil. Add ravioli and cook according to package directions (usually 4-5 minutes for frozen, 2-3 for fresh). The ravioli are done when they float to the surface and stay there for a minute.
- While ravioli cook, begin making the brown butter sauce. In a large skillet over medium heat, melt butter slowly. Minced garlic can be added now if desired.
- Once the butter is melted, increase heat to medium-high. Watch it carefully as it begins to brown—you'll see it change from golden to a deeper amber color and develop a nutty aroma. This takes about 3-4 minutes total. The butter should smell toasty and nutty, not burnt.
- Tear fresh sage leaves and add them to the brown butter. They'll crisp up immediately and flavor the butter. Cook for 1-2 minutes until the sage is aromatic and the butter is a rich brown color.
- Drain the cooked ravioli and add them directly to the brown butter sauce. Gently toss to coat, being careful not to break the ravioli.
- Divide among serving bowls and top generously with grated parmesan, a pinch of red pepper flakes, and lemon zest. The simple sauce lets the ravioli filling shine. Serve immediately.