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Ravioli in a Sage and Brown-Butter Sauce

Photo Credit
Sam Jones/Quinn Brein Communications
The Editors
Yield
4 entrée servings or 6 side servings
Category
Pasta
Course
Side Dishes
Preparation Method
Saute
Sources
Yankee Magazine
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This recipe for Ravioli in a Sage and Brown-Butter Sauce is packed with flavor and only requires a few ingredients and almost no time at all to prepare.

Ingredients
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
Instructions
  1. Bring a large pot of salted water to a rolling boil and cook pasta according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, cook butter, gently shaking the pan occasionally, until it foams and turns nut-brown, about 3 minutes.
  3. Add sage and red-pepper flakes; then cook 30 seconds longer, or until sage is crisp. Remove pan from heat.
  4. Add cooked pasta to skillet; then toss with butter sauce to coat. Add salt and pepper to taste.
  5. Garnish with fresh sage leaves. Serve immediately.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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