Ravioli with Sage Brown Butter Recipe

I picked up some ricotta-filled ravioli from my local Italian market and made a brown butter, sage, and garlic sauce finished with baby basil and pecorino. Start to finish: 15 minutes — just more proof that simple cooking is the best cooking.

You’ll Only Need:

• 1 lb of ricotta-filled ravioli
  
• 6 tbs of a very good butter
  
• 12-15 fresh sage leaves
  
• 2 garlic cloves sliced thin
  
• 1/2-tsp of fresh cracked black pepper
  
• Freshly grated romano cheese
  
• Fresh basil

Directions:

1. Add the butter to a large skillet on a medium heat
2. Once melted add the garlic, pepper, and sage leaves
3. Sauté stirring for 5 to 10 minutes, remove some of the foam that comes to the top with a spoon.
4. You want the butter to turn golden brown but do not let it burn. Keep stirring along the way, and when it turns golden and you smell a nutty aroma, remove the skillet from the heat
5. Cook your ravioli in salted water until done, then carefully move them right to the skillet using a slotted spoon. If a little water goes with them, that’s ok.
6. Put the heat to medium under the skillet and spoon the butter sauce onto the ravioli just for one minute.
7. Plate the ravioli or move to a platter, spoon the butter sauce onto them, and finish with pecorino romano and fresh basil.

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