When you need a 20 minutes meal that looks and tastes like a gourmet meal this Easy Ravioli with Sage Brown Butter is it!
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How to Make Easy Ravioli with Sage Brown Butter:
This 20 minute meal looks extravagant but it’s actually simple to make. I use fresh store bought cheese ravioli (in this case a beautiful green version) cooked to package instructions, then drenched in sage brown butter and sprinkled with shaved parmesan and toasted pine nuts. It looks and tastes impressive while requiring very little time, skill or experience!
The Brown Butter:
Brown butter is pretty much exactly what it sounds like: butter that has been melted and then allowed to brown, which gives it an almost caramelized nutty flavor. It’s easy to make but does require a little patience as it can’t be rushed. Simply place one stick butter into a small pan on medium heat and allow melt, after a few minutes it begin to bubble up. Stir occasionally and keep an eye on the butter, don’t walk away. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will ‘fry’ in the hot butter and become crispy.
Only 20 Minutes Start to Finish!
Fresh pasta cooks up in just a few minutes and the brown butter usually takes 4-6 minutes, so even with toasting the pine nuts and grating the fresh parmesan this meal will be on the table in 20 minutes or less!
Want to Try More Easy Pasta Dishes?
Try my 7 minute Tortellini!
The Recipe:Easy Ravioli with Sage Brown Butter
What you need: a stock pot and sea salt, I always grate Parmesan fresh using a microplane.
An easy pasta meal that looks and tastes extravagant!
- 1/4 cup toasted pine nuts
- 1/2 cup butter
- 8 fresh sage leaves, roughly chopped (plus more for garnish if desired)
- 2 10 oz packages fresh cheese ravioli, cooked to package instructions
- 1/2 cup freshly grated parmesan
- red pepper flakes, to taste (optional)
- sea salt and freshly ground black pepper, to taste
Place a large pot of salted water on cooktop to boil.
While waiting for water to boil, chop sage leaves, toast pine nuts and brown butter:
Chop sage leaves. Place a small sauce pan on medium heat, add pine nuts. Allow them to toast until lightly golden tossing a few times to prevent burning. Do not walk away! (I can not tell you how many times I have burned pine nuts) When nuts are slightly golden place in a bowl and set aside.
Allow pan to cool for a minute, then add 1/2 cup butter (one stick) to same small sauce pan. Allow butter to melt slowly. After a few minutes the butter will begin to bubble up. Stir occasionally and keep an eye on the butter, this will take a few minutes, do not rush the process by turning up heat. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.
Cook pasta to package directions. While it cooks, grate parmesan.
Strain pasta, pour onto a platter, drizzle with brown butter, sprinkle with cheese, sea salt, pepper and red pepper flakes (if using). Garnish with pine nuts and extra sage leaves if desired. Serve!
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