Ravioli with Ricotta and Brown Butter

Store-bought ravioli filled with creamy ricotta, finished with nutty brown butter and fresh sage. Dinner ready in 15 minutes.

comfortsimpleitalianvegetarianvegetariantendercreamyweeknight

Ingredients

1
Fill a large pot with water and set it over high heat until the water reaches a rolling boil with large, continuous bubbles breaking the surface, about 8 minutes.
2
While the water heats, place the butter in a small skillet over medium-low heat and add the garlic clove and sage leaves to the cold butter.
3
Cook the butter over medium-low heat without stirring for 6–7 minutes, watching until the milk solids at the bottom turn golden brown and smell nutty and toasted.
4
Once the water boils, add 1 teaspoon of salt, then carefully place the ravioli into the pot so they don't stick to the bottom.
5
Stir the ravioli gently once with a wooden spoon, then cook for 3–4 minutes until the ravioli float to the surface and stay there for 30 seconds.
6
Remove the garlic clove and sage leaves from the brown butter skillet using a slotted spoon.
7
Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the brown butter, leaving pasta water behind.
8
Tilt the skillet gently so the brown butter coats all the ravioli, then sprinkle with 0.25 teaspoon black pepper.
9
Divide the ravioli and brown butter between two plates, then top each with a small piece of the cooked sage leaf and the reserved cooked garlic clove if desired.

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