Ravioli with Brown Butter and Sage

Ravioli with Brown Butter and Sage

This is a fantastic dish composed of only four ingredients – butter, cheese ravioli, fresh sage, and walnuts. I had made some spicy pork sausage and had fresh sage left over but it is worth it to splurge on fresh sage in order to make this! I adapted the recipe from an article in the February 2010 issue of Real Simple magazine. The article was “10 ideas for: cheese ravioli.” I had just stocked up on Trader Joe’s dried version of ravioli so gave this a try. We really enjoyed it and I’ll definitely make it again.

12 oz. dried mini cheese ravioli (or 16-18 oz. of fresh or frozen)
6 T. butter
1/4 C. chopped walnuts
1/3 C. sage (large leaves torn in half or thirds)
salt & pepper to taste

1. Cook the ravioli in well salted water according to package instructions and drain. Set aside.
2. Melt the butter over medium heat in a large skillet. Add the walnuts and sage and cook until the sage is crisp and the butter and walnuts are browned. (6-8 minutes)
3. Mix in the drained ravioli and season with salt and pepper. Serves 4

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2 Responses to “Ravioli with Brown Butter and Sage”
  1. Matt says:

    Mom, this one is a keeper!

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