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Browned Butter Sage Sauce over Ravioli Recipe

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3.9 from 45 reviews

A delightful recipe featuring cheese ravioli dressed in a rich browned butter sage sauce, complemented by toasted hazelnuts and crispy panko breadcrumbs, delivering a perfect balance of nutty, savory, and fresh flavors in just 35 minutes.

Ingredients

For the Browned Panko Breadcrumbs

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

For the 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
  • 1/4 cup pasta water (reserved from cooking ravioli)

For the Pasta

  • 20 oz cheese ravioli (or butternut squash ravioli)
  • 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)

Instructions

  1. Make toasted panko breadcrumbs: Melt 1/2 tablespoon butter in a 10 or 12-inch stainless steel skillet over medium heat. Add the panko breadcrumbs and cook, tossing occasionally, until evenly golden brown. Season with salt and black pepper to taste. Remove from heat, transfer to a heatproof bowl, and wipe the skillet clean.
  2. Boil water for ravioli: Bring a large pot of salted water to a boil in preparation for cooking the ravioli.
  3. Prepare browned butter sauce: Melt 8 tablespoons of butter (cut into pieces) in the now-empty skillet over medium heat.
  4. Brown the butter: Cook and stir the butter until it begins to deepen to a richer yellow color, about 4 to 5 minutes, standing back as it may splatter.
  5. Add nuts and sage: Stir in the chopped hazelnuts and fresh sage ribbons, continuing to cook and stir until the butter is slightly foamy and nearly browned, about 2 minutes. Monitor the color carefully depending on your stovetop.
  6. Add garlic and finish browning: Add the minced garlic and cook the butter until it emits a nutty aroma and the milk solids at the bottom turn a rich amber brown but not dark brown, about 1 minute. Be careful to avoid burning.
  7. Set browned butter sauce aside: Pour the browned butter, nuts, and sage mixture into a heatproof dish and set aside.
  8. Cook ravioli: Cook the ravioli in boiling water according to the package instructions until just al dente.
  9. Reserve pasta water and drain ravioli: Reserve 1/4 cup of pasta water, then drain the ravioli.
  10. Toss ravioli in sauce: Return ravioli to the empty pot or a large bowl off heat. Pour the browned butter sage sauce over the ravioli along with 1 tablespoon lemon juice and 2 tablespoons reserved pasta water. Gently toss to coat, adding more pasta water as needed to thin the sauce.
  11. Serve: Plate the ravioli and garnish with the toasted panko breadcrumbs and finely shredded Pecorino Romano cheese. Serve immediately.

Notes

  • Be careful when browning butter as it can quickly go from browned to burnt; watch the color closely and stand back due to splattering.
  • If hazelnuts are not available, pecans or walnuts can be substituted.
  • Use fresh sage ribbons for optimal flavor and texture.
  • The reserved pasta water helps loosen and emulsify the sauce, so add gradually to reach desired consistency.
  • Panko breadcrumbs add a delightful crunch contrast to the creamy ravioli and sauce.
  • This recipe works well with cheese or butternut squash ravioli for a seasonal twist.

Find it online: https://justsosavory.com/browned-butter-sage-sauce-over-ravioli-recipe/