Ricotta Ravioli with Brown Butter & Sage
Store-bought ravioli filled with creamy ricotta, finished in minutes with nutty brown butter and fresh sage. Elegant enough for a date night, simple enough for a weeknight.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 1 lb ricotta ravioli (store-bought)
- 4 tbsp unsalted butter
- 8 leaves fresh sage leaves
- ½ lemon lemon (juiced)
- ¼ cup Pecorino Romano, grated
- 1 pinch salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Melt butter in a 10-inch skillet over medium heat, swirling often until it turns golden and smells nutty, about 4 minutes.
- 3
Add sage leaves to the brown butter and cook until fragrant and edges crisp slightly, about 60 seconds.
- 4
Remove from heat and squeeze lemon juice into the pan. Set aside.
- 5
Drop ravioli into boiling water and stir gently. Cook until they float and hold steady for 1 minute.
- 6
Reserve 1/2 cup pasta water, then drain ravioli in a colander.
- 7
Add ravioli to the brown butter sauce and toss gently, adding pasta water a splash at a time to emulsify.
- 8
Divide between two bowls. Top with Pecorino Romano, cracked black pepper, and remaining sage.
Tools you’ll need
- large pot (at least 4 quarts)
- 10-inch skillet
- wooden spoon
- colander
- microplane or box grater
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