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Ravioli With Brown Butter and Sage

Ravioli With Brown Butter and Sage
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2007

Nutritional Information

  • Per Serving
  • Calories 784Calories From Fat 40%
  • Fat 35g
  • Sat Fat 18g
  • Cholesterol 143mg
  • Sodium 713mg
  • Carbohydrate 49g
  • Fiber 0g
  • Sugar 1g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Green Beans
Make it a meal: Serve the ravioli with steamed green beans tossed with toasted almonds, butter, salt, and pepper.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.