Cooking with Riccio

Ravioli with Brown Butter and Sage
Ingredients:
  • 18-20 oz store-bought or homemade ravioli cooked according to package directions (or if using homemade, according to your recipe)
  • 6 tablespoons salted butter
  • Freshly ground black pepper
  • 20-25 fresh sage leaves
  • 1 lemon
  • Parmigiano Reggiano for serving

Cooking Instructions 

  • Cook ravioli according to package instructions (or if using homemade, according to your recipe). 

  • While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice. 
  • Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.


Enjoy! 

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