Browned Butter Ravioli With Crispy Sage Recipes

FRESH RAVIOLI WITH BROWNED BUTTER AND SAGE

Steps:

• Heat large pot of water over high heat. Add a generous amount of salt. Once the water is boiling, add ravioli and cook according to package instructions. Drain and set aside.
• While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After several minutes, the butter will begin to foam. Add the sage leaves and walnuts and continue to stir and swirl the skillet. When the butter is a light golden brown color and nutty in aroma and the sage is crispy, remove from heat.
• Toss cooked ravioli in with the sauce. Salt to taste. Top with freshly grated parmesan cheese, if preferred. +

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

BROWN BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook the ravioli 1. Bring a large pot of water to boil over high heat. Once boiling add 1 tsp salt and some olive oil to the water. Carefully add ravioli. Stir and lower heat to medium. Make sure it's a gentle boil or the ravioli will break apart. Continue to stir occasionally to ensure even cooking. Follow package directions for cooking time. 2. Once ravioli is cooked carefully drain and set aside until next step is complete. Time to brown the butter 1. This will take about 5 minutes. Heat a large deep sauté pan (preferably a light colored pan) over medium heat. Add butter and melt. Stir to help speed up the melting process. 2. Once the butter starts to foam and just beginning to turn golden around the edges add the chopped sage. Stir again. The foam will slightly subside and the butter will start to turn brown and smell nutty. It's just about done here. You might notice little specs of brown on the bottom of the pan. That's the toasted milk solids and its where all the flavor comes from! Toss the pastaKeep the heat on medium low and add the cooked ravioli to the pan with the brown butter. Gently stir to combine, making sure all the raviolis are evenly coated with brown butter. Allow to simmer for 1-2 minutes then remove from heat. Divide between 4 plates. Be sure to pour any excess butter and sage over the top of the raviolis. Serve immediately and enjoy!

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook ravioli according to package instructions (or if using homemade, according to your recipe).
• While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
• Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.