Ravioli With Brown Butter and Sage

0701wine-dish
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 784 calories
    • Calories 40 calories from fat
    • Fat 35 g
    • Sat Fat 18 g
    • Cholesterol 143 mg
    • Sodium 713 mg
    • Protein 26 g
    • Carbohydrate 49 g
    • Sugar 1 g
    • Fiber 0 g
  • December 2006

Ingredients

  1. Check 1 24-ounce package fresh cheese ravioli
  2. Check 6tablespoons unsalted butter
  3. Check 2 medium shallots, thinly sliced
  4. Check 16 fresh sage leaves
  5. Check 1/4teaspoon kosher salt
  6. Check 1/4teaspoon black pepper
  7. Check 3/4cup (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.