Pan-Fried Ravioli with Brown Butter and Crispy Sage
"Elevate simple ravioli with a distinct nutty brown butter sauce and fragrant crispy sage leaves, featuring perfectly pan-fried ravioli for an added delightful texture. This quick and elegant dish is perfect for a cozy meal for two."
Ingredients
All Steps
- 1
Cook the ravioli according to package directions in a pot of generously salted boiling water until al dente. Reserve about 1/4 cup of the pasta cooking water before draining.
- 2
Drain the ravioli very well, ensuring they are as dry as possible to achieve a crispy texture when pan-frying.
- 3
In a large non-stick skillet, melt half (30g) of the butter over medium-high heat until it begins to foam.
- 4
Add the cooked and drained ravioli to the skillet in a single layer, if space allows. Pan-fry for 2-3 minutes per side, or until they are golden brown and slightly crispy. Remove the pan-fried ravioli from the skillet and set aside.
- 5
Reduce the heat to medium. Add the remaining half (30g) of butter to the same skillet. Cook, swirling occasionally, until the butter turns a nutty golden-brown color and smells fragrant. Be careful not to burn it.
- 6
Add the fresh sage leaves to the brown butter and cook for 1-2 minutes until they become crispy.
- 7
Return the pan-fried ravioli to the skillet with the brown butter and crispy sage. Toss gently to coat all the ravioli.
- 8
If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve a silkier consistency.
- 9
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with grated Parmesan cheese if desired.