Brown Butter Sage Ravioli

• Fresh Cheese Ravioli

  9 oz
• Unsalted Butter

  4 tbsp
• Fresh Sage Leaves

  12 leaves
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp
• Parmesan Cheese, grated (optional)

  2 tbsp

All Steps

1. 1

   Bring a large pot of salted water to a rolling boil.

2. 2

   Add the fresh ravioli to the boiling water and cook according to package directions, usually 3-5 minutes, or until al dente. Drain well, reserving about 1/4 cup of pasta water.

3. 3

   While the ravioli cooks, melt the butter in a large skillet over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown and smells nutty (be careful not to burn it).

4. 4

   Add the fresh sage leaves to the brown butter in the skillet. Cook for 1-2 minutes, until the sage leaves are crispy and fragrant.

5. 5

   Add the drained ravioli to the skillet with the brown butter and sage. Toss gently to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Serve immediately, garnished with optional grated Parmesan cheese.