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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:


  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 1⁄3 cup fresh sage leaves
  • kosher salt and black pepper


  1. Cook the ravioli according to the package directions.
  2. Meanwhile, melt the butter in a large skillet over medium heat.
  3. Add the pine nuts and sage and cook, stirring occasionally, until the sage is crisp and the butter and pine nuts are browned (but not burned), 6 to 8 minutes.
  4. Gently mix in the ravioli, ½ teaspoon salt, and ¼ teaspoon pepper.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 568Calories From Fat 301
  • Fat 34g
  • Sat Fat 18g
  • Cholesterol 110mg
  • Sodium 837mg
  • Protein 17g
  • Carbohydrate 50g
  • Sugar 4g
  • Fiber 4g
  • Iron 2mg
  • Calcium 185mg
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.