Ravioli with Brown Butter and Crispy Sage
 
Cook time
Total time
 
A delicious fresh pasta recipe from Northern Italy
Author:
Recipe type: Pasta Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 8 oz. fresh ricotta ravioli, refrigerated
  • 5-6 TBSP butter
  • 10 med. sage leaves, washed and dried
  • --- --- salt and pepper
  • 1 TBSP. fresh lemon juice
  • ¼ cup Parmesan cheese
Instructions
  1. Bring a pot of well-salted water to boil. Add the ravioli all at once and stir to submerge and separate them. Reduce the heat slightly and cook at a gentle boil, uncovered for about 6 minutes or according to the package’s instructions, making sure not to overcook.
  2. While the water boils, prepare the simple sauce: In a 12”-14” skillet (with a light-colored bottom, if possible, so you can see the butter changing colors), melt the butter over medium heat and continue cooking until just golden brown in color (“noisette”). Add the sage and season with some salt and pepper. Cook very briefly until the sage is almost crispy, add the lemon and remove from the heat.
  3. When the ravioli are cooked, lift them from the pot with a slotted spoon and add them straight to the skillet. Add a little of the cooking water to lighten up the sauce and sprinkle some Parmesan cheese over the ravioli. Toss very gently to coat.
  4. Serve immediately on warmed plates with some extra Parmesan cheese.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/ravioli-with-brown-butter-and-crispy-sage/