Brown butter raviolis with crispy sage is a go to week-night dinner that my whole family loves. But to be honest, I feel kind of ridiculous posting this “recipe” because its really just throwing together some store bought ingredients. That being said, I always love to share tricks and short cuts with friends so here you go…my three ingredients recipe to make brown butter ravioli with crispy sage-a quick and easy week-night dinner.
What you’ll need:
The first thing you are going to need to do is pick up a large package of ravioli, but not the dried kind you find in the pasta aisle. The kind I’m referring to is fresh pasta and it can be found in the refrigerated section in the grocery store. I usually find it near the ricotta cheese and fresh pasta sauces. Giovanni Rana and Buitoni are a couple brands that I like, but any brand you like will work. Also any flavor you prefer. I usually just stick to cheese, but I also really like a mushroom ravioli. Next, you need fresh sage and a stick of butter. The sage shouldn’t be too hard to find and I know you can get butter! Thats it! 3 ingredients and you have a super quick and delicious dinner.
How to make brown butter and crispy sage:
So first things first, because you are using fresh pasta it usually cooks up in only 5-7 minutes. Get that started and then you will brown the butter. I like to wait until the pasta is just about finished before starting the butter.
Brown butter and crispy sage may sound fancy, and yes it can be found at some upscale restaurants, but that doesn’t mean you can’t make it at home. I’m here to teach you just how easy this is.
To brown the butter you are going to use a large high sided pan preferably with a light colored bottom. Most pans are dark which makes it a little tricky to see when the butter starts to turn brown, so if you have a light colored pan grab that one. You’re going to melt the butter until it starts to foam and bubble around the edge, that’s when you’re going to throw in the chopped sage. The sage will get nice and crispy and soak up all the brown butter goodness.
You’ll toss in the cooked ravioli and that’s it! The Brown butter ravioli is ready. See even a novice home cook can make a fancy pants dinner! Divide the raviolis up and plate. Be sure to pour any excess butter and sage on top of the pasta- my family says that’s really the best part!
Brown Butter Ravioli with Crispy Sage
With only 3 ingredients, this delicous quick dinner is on the table in no time and it's sure to become a week-night staple.
Ingredients
- Store-bought fresh Ravioli (1 Large/Family Size or 2 regular size packages) * found in the refrigerator section of the market
- 1 stick of butter, cut into pieces
- 1/3 cup fresh sage, roughly chopped
Instructions
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 pasta
Keep 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!
Notes
The ravioli you should use in this dish is fresh pasta, its not the dried kind you find with all the other pasta. Its usually in the refridgerated section of the grocery store near the riccota cheese and fresh pasta sauces. If for some reason you cannot find fresh pasta ravioli then its ok to use dried, it will just take longer to cook, which is no big deal!
[…] You’re going to melt the butter until it starts to foam and bubble around the edge, that’s when you’re going to throw in the chopped sage. The sage will get nice and crispy and soak up all the brown butter goodness. That’s really it, pretty simple and I know anyone can do it. Just don’t walk away from the pan, stir occasionally, and it will turn out just perfect! For a more in-depth explanation check out my post Brown butter raviolis https://inthekitchenwithsteff.com/brown-butter-ravioli-with-crispy-sage/ […]