Recipe for Ravioli in a Sage and Brown-Butter Sauce | Almanac.com

Ravioli in a Sage and Brown-Butter Sauce

4 entrée servings or 6 side servings
Preparation Method

Ravioli in a Sage and Brown-Butter Sauce

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Brown-butter sauces are so delicious and yet require almost no time or special skill to prepare. What could be better?

2 9-ounce packages butternut-squash ravioli or cheese ravioli
8 tablespoons (1 stick) unsalted butter
8 fresh sage leaves, finely chopped (about 2 tablespoons)
1 teaspoon dried red pepper flakes
Kosher or sea salt
Freshly ground black pepper
Garnish: fresh sage leaves

Bring a large pot of salted water to a rolling boil and cook pasta according to package directions. Drain and set aside.

In a large skillet over medium heat, cook butter, gently shaking the pan occasionally, until it foams and turns nut-brown, about 3 minutes.

Add sage and red-pepper flakes; then cook 30 seconds longer, or until sage is crisp. Remove pan from heat.

Add cooked pasta to skillet; then toss with butter sauce to coat. Add salt and pepper to taste.

Garnish with fresh sage leaves. Serve immediately.