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Browned Butter Sage Ravioli with Hazelnuts and Crispy Panko Recipe

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4.1 from 52 reviews

A simple yet elegant Browned Butter Sage Sauce served over tender cheese ravioli, topped with crunchy toasted panko breadcrumbs, toasted hazelnuts, and Pecorino Romano cheese. This dish combines rich nutty flavors with fresh sage and a hint of lemon juice for a perfectly balanced pasta entrée that comes together in just 35 minutes.

Ingredients

Breadcrumb Topping

  • 1/2 Tbsp butter
  • 1/2 cup panko bread crumbs
  • Salt and black pepper, to taste

Browned Butter Sage Sauce

  • 8 Tbsp butter, cut into 1 Tbsp pieces
  • 1/2 cup chopped hazelnuts (or pecans or walnuts)
  • 1/4 cup (10g) fresh sage leaves, cut into ribbons
  • 2 tsp minced garlic (about 2 cloves)
  • 1 Tbsp fresh lemon juice

Pasta

  • 20 oz cheese ravioli (or butternut squash ravioli)
  • 1/4 cup pasta water (reserved from ravioli cooking water)
  • 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)

Instructions

  1. Toast Panko Bread Crumbs: Melt 1/2 tablespoon butter in a 10- or 12-inch stainless steel skillet over medium heat. Add panko bread crumbs and cook, tossing occasionally until evenly golden brown. Remove from heat and transfer to a small heatproof bowl. Wipe the skillet clean with paper towels using tongs.
  2. Boil Water for Ravioli: Bring a large pot of salted water to a boil, ready to cook the ravioli.
  3. Begin Browned Butter Sauce: In the now-empty skillet, melt 8 tablespoons of butter over medium heat.
  4. Brown the Butter: Cook and stir the butter until it starts to deepen in color to a rich yellow, about 4 to 5 minutes, being cautious of splattering.
  5. Add Nuts and Sage: Stir in chopped hazelnuts and sage ribbons, cooking until the butter becomes slightly foamy and nearly browned, about 2 minutes; monitor color closely.
  6. Add Garlic: Stir in minced garlic and continue cooking until you smell a nutty aroma and the milk solids brown to a rich amber color, about 1 minute, careful to avoid burning.
  7. Transfer Sauce: Remove the browned butter mixture from the skillet and pour it into a heatproof dish. Set aside.
  8. Cook Ravioli: Cook the cheese ravioli in the boiling water according to package instructions until just al dente.
  9. Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Then drain the ravioli well.
  10. Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or into a large bowl. Pour the browned butter sage sauce over it, add 1 tablespoon fresh lemon juice and 2 tablespoons reserved pasta water. Gently toss to coat, adding a bit more pasta water as needed to loosen the sauce.
  11. Serve: Plate the ravioli and garnish with the toasted panko bread crumbs and finely shredded Pecorino Romano cheese. Serve immediately for best flavor and texture.

Notes

  • Be careful not to burn the butter when browning; it should be amber and nutty, not dark brown or black.
  • If hazelnuts are not available, pecans or walnuts make a great substitute.
  • Reserve pasta water to adjust sauce consistency—it helps the sauce cling to the ravioli.
  • Use a stainless steel skillet for the best browning effect in the butter.
  • Serve immediately as the sauce and breadcrumbs are best enjoyed fresh.

Find it online: https://justsosavory.com/browned-butter-sage-ravioli-with-hazelnuts-and-crispy-panko-recipe/