Fresh Ricotta Ravioli with Brown Butter
Tender pasta pillows filled with creamy ricotta and finished with nutty brown butter and sage. Comes together in under 20 minutes for an elegant weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 395
- Protein
- 16g
elegantcomfortitalianvegetarianvegetariantendercreamysilky
Ingredients
- 8 oz fresh ricotta ravioli
- 3 tbsp unsalted butter
- 8 leaves fresh sage leaves
- ½ cup, grated Parmigiano-Reggiano
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Add ravioli and stir gently once. Cook until they float and hold steady, ~3 minutes.
- 3
While ravioli cooks, melt butter in a skillet over medium heat.
- 4
Add sage leaves and swirl until butter turns golden brown and smells nutty, ~2 minutes.
- 5
Drain ravioli and slide directly into the brown butter sauce.
- 6
Toss gently to coat. Divide between bowls and top with Parmigiano and black pepper.
Tools you’ll need
- large pot
- 10-inch skillet
- slotted spoon
- box grater
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