Browned Butter Ravioli With Crispy Sage Recipes

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FRESH RAVIOLI WITH BROWNED BUTTER AND SAGE



Fresh Ravioli with Browned Butter and Sage image

Ravioli with Browned Butter and Sage Fresh ravioli tossed in a browned butter sauce with crispy sage and toasted walnuts. A bowl of rich, creamy comfort food!

Provided by Modern Honey - www.modernhoney.com

Categories     Dinner     Side Dish

Time 15m

Number Of Ingredients 6

(2) 9-ounce pkgs. Fresh Ravioli ((flavor of choice such as pumpkin, butternut squash, cheese, etc))
6 Tablespoons Salted Butter ((may use up to 8 Tablespoons if you prefer more sauce))
2-3 Tablespoons Fresh Sage Leaves ((roughly chopped))
1/2 cup Walnuts ((roughly chopped))
1/2 teaspoon Salt
Freshly Grated Parmesan Cheese ((optional))

Steps:

  • Heat large pot of water over high heat. Add a generous amount of salt. Once the water is boiling, add ravioli and cook according to package instructions. Drain and set aside.
  • While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After several minutes, the butter will begin to foam. Add the sage leaves and walnuts and continue to stir and swirl the skillet. When the butter is a light golden brown color and nutty in aroma and the sage is crispy, remove from heat.
  • Toss cooked ravioli in with the sauce. Salt to taste. Top with freshly grated parmesan cheese, if preferred. +

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

BROWN BUTTER RAVIOLI WITH CRISPY SAGE



Brown Butter Ravioli with Crispy Sage image

With only 3 ingredients, this delicous quick dinner is on the table in no time and it's sure to become a week-night staple.

Provided by Steffanie Williams

Categories     Pasta

Time 20m

Number Of Ingredients 3

Store-bought fresh Ravioli (1 Large/Family Size or 2 regular size packages) * found in the refrigerator section of the market
1 stick of butter, cut into pieces
1/3 cup fresh sage, roughly chopped

Steps:

  • Cook the ravioli 1. Bring a large pot of water to boil over high heat. Once boiling add 1 tsp salt and some olive oil to the water. Carefully add ravioli. Stir and lower heat to medium. Make sure it's a gentle boil or the ravioli will break apart. Continue to stir occasionally to ensure even cooking. Follow package directions for cooking time. 2. Once ravioli is cooked carefully drain and set aside until next step is complete. Time to brown the butter 1. This will take about 5 minutes. Heat a large deep sauté pan (preferably a light colored pan) over medium heat. Add butter and melt. Stir to help speed up the melting process. 2. Once the butter starts to foam and just beginning to turn golden around the edges add the chopped sage. Stir again. The foam will slightly subside and the butter will start to turn brown and smell nutty. It's just about done here. You might notice little specs of brown on the bottom of the pan. That's the toasted milk solids and its where all the flavor comes from! Toss the pastaKeep the heat on medium low and add the cooked ravioli to the pan with the brown butter. Gently stir to combine, making sure all the raviolis are evenly coated with brown butter. Allow to simmer for 1-2 minutes then remove from heat. Divide between 4 plates. Be sure to pour any excess butter and sage over the top of the raviolis. Serve immediately and enjoy!

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