Ravioli with Sage Butter Sauce

The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!

Fall is in full swing and sage brown butter takes all the glory right here. And I actually do imply, ALL OF THE GLORY. With the assistance of some ravioli, after all.

SO WHAT IS BROWN BUTTER?

In a nutshell, brown butter is magical liquid gold, made by gently heating unsalted butter till caramelized into deep golden brown shade. The tip result’s silky, nutty, toasted goodness. Its wealthy flavors can be utilized to boost so many recipes, from each savory to candy dishes.

However we use it right here to cook dinner our sage leaves, swimming and crisping in all of that toasted brown butter heaven. It’s the right marriage of autumn, fall flavors into one cozy dish. Tossed in pillowy, fast cooking cheese ravioli alongside completely toasted pecans (or walnuts) and a wholesome sprinkle of shaved Parmesan.

suggestions and tips for fulfillment

• Use unsalted butter. Unsalted butter permits you to add as a lot salt (or as little) salt in your dish. It permits for extra management and consistency. You possibly can exchange unsalted butter with salted butter in a pinch, lowering the quantity of salt indicated within the recipe, and including to style.
• Begin with cubed butter. Minimize the butter into similar-sized cubes. This may permit the butter to brown evenly.
• Use medium warmth. Medium warmth is good, making certain the butter will cook dinner evenly. If the butter is browning too shortly, flip down the warmth as wanted.
• Use a light-colored pan. That is finest to visualise the butter altering colours from mild to darkish golden brown. When utilizing a black backside pan, typically you’re left guessing the colour change, and presumably burning the butter.
• Combine it up. Swap out the ravioli for tortellini, agnolotti or gnocchi, including roasted butternut squash or crispy pancetta.

• 2 (9-ounce) packages refrigerated ravioli
• ½ cup unsalted butter, cubed
• ⅓ cup loosely packed contemporary sage leaves
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 teaspoons chopped contemporary thyme leaves
• ⅓ cup finely chopped pecans
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly floor black pepper, to style
• ½ cup shaved Parmesan

Get Recipe Elements

• In a big pot of boiling salted water, cook dinner ravioli in response to bundle directions; drain nicely.

• Soften butter in a giant skillet over medium warmth. Add sage and cook dinner till sage is crispy and butter begins to foam, about 2-3 minutes. Switch sage to a paper towel-lined plate; put aside.

• Add garlic, lemon zest, thyme and pecans. Cook dinner, stirring steadily, till aromatic and butter is deep golden brown in shade, about 2 minutes.

• Stir in ravioli till heated by, about 1-2 minutes.

• Stir in lemon juice; season with salt and pepper, to style.

• Serve instantly with Parmesan and sage.