Ricotta Ravioli with Sage Brown Butter
Fresh cheese ravioli dressed in nutty brown butter and crispy sage leaves. Ready in under 25 minutes with just six ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb Fresh ricotta ravioli
- 4 tbsp Butter
- 12 leaves Fresh sage leaves
- ½ cup Parmesan cheese, grated
- 1 tsp Salt
- ¼ tsp Black pepper
Instructions
- 1
Bring a large pot of salted water to a boil over high heat, ~8 minutes.
- 2
Add ravioli and cook until they float and skins look tender, ~4 minutes.
- 3
Reserve 1/2 cup pasta water, then drain ravioli in a colander.
- 4
Melt butter in a large skillet over medium heat, swirling occasionally.
- 5
Add sage leaves and cook until butter turns golden-brown and foams, ~3 minutes.
- 6
Add cooked ravioli and 1/4 cup pasta water to the skillet; toss gently.
- 7
Divide between plates. Top with Parmesan, salt, and black pepper. Serve immediately.
Tools you’ll need
- large pot
- colander
- large skillet (12-inch)
- wooden spoon
- cheese grater
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