Ravioli With Brown Butter and Sage

Ravioli With Brown Butter and Sage
Anna Williams
For a sophisticated upgrade to cheese ravioli, serve in a shallot-sage butter sauce.

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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
24-ounce package fresh cheese ravioli
6
tablespoons
unsalted butter
2
medium shallots, thinly sliced
16
fresh sage leaves
1/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
3/4
cup
(3 ounces) grated Parmesan

Directions

  1. Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.
  2. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
  3. Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
  4. Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.
  5. Divide the pasta among bowls and top with the remaining Parmesan.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 35 g
  • Sat Fat 18 g
  • Cholesterol 143 mg
  • Sodium 713 mg
  • Carbohydrate 49 g
  • Fiber 0 g
  • Sugar 1 g
  • Protein 26 g
What does this mean? See Nutrition 101.

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