Ravioli with Browned Sage Butter is one of the easiest and most delicious dinners you’ll make. Just 5 minutes to complete.
I know what you’re thinking, lots of butter. But think about the alfredo you eat without question. Not only does it contain butter, but cream and cheese as well. This dish is salty and satisfying, not to mention the fastest way to have pasta for dinner. I go back to this recipe again and again. I’ve also used browned sage butter on fettuccini as a side dish.
You’ll be dreaming about these crispy sage leaves. Sage leaves on their own are pretty bitter. Cooked in browned butter they become a crispy and salty treat.
I make the browned sage butter before I drop in the ravioli. The ravioli will only cook for 3-4 minutes, so it should be the last item you process. Plus I don’t want to take my eyes off the browning butter and take a chance on burning it. These processes are both pretty short, so I do one at a time.
What you need
Packaged ravioli
Butter
Sage leaves
How to make Ravioli with Browned Sage Butter
First thing, get the water going with some salt and a little oil. Getting your pasta water boiling will be the longest part of the process. As your water comes to a boil, cut a stick of butter into 4 pieces and put it in a medium saute pan. Pull sage leaves off the stems.
Start melting the butter over medium heat and add the sage leaves.
The butter will sizzle and eventually start to foam. Through the foam, you’ll see hints of brown. At this point, I remove the pan from the heat. You may think it isn’t quite ready yet, but the butter is more brown that it looks under the surface of the foam. It will continue to brown as the pan is still hot, even off the heat. It only takes a minute for the butter to go from browned to burned, so keep your eye on it.
As soon as the pasta water is boiling, drop in the ravioli and don’t overcook it or it might open up and take in water. Once cooked, immediately drain the water from the raviloli. Otherwise it will continue to cook and take in water. Serve the ravioli drizzled with browned sage butter and topped with crispy sage leaves.
Ravioli with Browned Sage Butter
Ingredients
- 1 package of ravioli, any flavor
- 1 stick salted butter
- 15-20 sage leaves
- 1 tablespoon oil
- 2 teaspoons salt
Directions
- Step 1 Fill a pasta pot with water. Add the oil and salt. Set over high heat and prepare the other items as the water comes to a boil.
- Step 2 Cut a stick of salted butter into 4 pieces and put them in a medium saute pan.
- Step 3 Begin melting the butter over medium heat and add the sage leaves.
- Step 4 The butter will sizzle and eventually start to foam. Through the foam, you’ll see hints of brown. At this point, I remove the pan from the heat. You may think it isn’t quite ready yet, but the butter is more brown that it looks under the surface of the foam. It will continue to brown as the pan is still hot, even off the heat. It only takes a minute for the butter to go from browned to burned, so keep your eye on it.
- Step 5 As soon as the pasta water is boiling, drop in the ravioli and don’t overcook it or it might open up and take in water. Once cooked, immediately drain the water from the raviloli. Otherwise it will continue to cook and take in water.
- Step 6 Serve the ravioli drizzled with browned sage butter and topped with crispy sage leaves.
