Ravioli Paired with Sage Butter Sauce (Print version)
Tender ravioli tossed in nutty sage brown butter with crispy sage, lemon, pecans, and parmesan.
# Ingredients:
For the ravioli
01 -
18 oz (510 g) refrigerated cheese ravioli or butternut squash ravioli
02 -
1 tablespoon kosher salt, for the pasta water
For the sage butter sauce
03 -
1/2 cup (113 g) unsalted butter, cut into cubes
04 -
1/3 cup loosely packed fresh sage leaves
05 -
3 cloves garlic, minced
06 -
1 tablespoon finely grated lemon zest
07 -
2 teaspoons chopped fresh thyme leaves
08 -
1/3 cup (35 g) finely chopped pecans
09 -
1 tablespoon fresh lemon juice
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon freshly ground black pepper
12 -
1/2 cup (45 g) shaved or grated parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to the package directions until tender, usually 3-5 minutes for refrigerated ravioli. Reserve 1/4 cup pasta water, then drain carefully.
02 -
Melt the butter in a large light-colored skillet over medium heat. Add the sage leaves and cook for 2-3 minutes, until the leaves are crisp and the butter begins to foam. Transfer the sage to a paper towel.
03 -
Add the garlic, lemon zest, thyme, and pecans to the skillet. Cook, stirring often, for about 2 minutes, until the butter is deep golden and smells nutty. Reduce the heat if the butter darkens too quickly.
04 -
Add the drained ravioli to the skillet with 1-2 tablespoons of reserved pasta water. Toss gently for 1-2 minutes until the sauce coats the pasta.
05 -
Stir in the lemon juice, salt, and black pepper. Top with parmesan and the crisp sage leaves. Serve immediately while the sauce is glossy.
# Good to know:
01 -
Best served immediately because brown butter sauce thickens as it sits.
02 -
Use a light-colored skillet so you can see when the butter turns amber.
03 -
Cheese, squash, mushroom, or spinach ricotta ravioli all work well.