Pan-Fried Ravioli with Brown Butter Sage Sauce
"A simple yet elegant dish featuring crispy pan-fried ravioli bathed in a nutty brown butter sauce infused with fragrant sage. Perfect for a quick and satisfying meal for two."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook according to package directions, typically 3-5 minutes for fresh and 5-7 minutes for frozen, until al dente. Drain the ravioli well, reserving a tablespoon or two of the pasta water if desired for thinning the sauce.
- 2
While the ravioli cooks, melt the butter in a large skillet or frying pan over medium heat. Add the fresh sage leaves to the melting butter.
- 3
Continue to cook, swirling the pan occasionally, until the butter turns a rich golden-brown and smells nutty. This usually takes about 3-5 minutes. Be careful not to burn it. The sage leaves will become fragrant and slightly crispy.
- 4
Add the drained ravioli to the skillet with the brown butter and sage. Gently toss to coat, and allow the ravioli to pan-fry for 1-2 minutes on each side until slightly golden and crispy. If the sauce seems too thick, add a splash of the reserved pasta water.
- 5
Serve immediately, perhaps garnished with a sprinkle of freshly grated Parmesan cheese (optional).