Description
This Browned Butter Sage Sauce over Ravioli recipe features delicate cheese ravioli tossed in a rich, nutty browned butter sauce infused with fresh sage, garlic, and toasted hazelnuts. Finished with crispy browned panko crumbs and sharp Pecorino Romano cheese, this comforting Italian-inspired dish takes just 35 minutes to prepare, making it perfect for an elegant yet quick meal.
Ingredients
For the Browned Panko Topping:
- 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
For the Ravioli:
- 20 oz cheese ravioli (or butternut squash ravioli)
- 1/4 cup pasta water (reserved from cooking ravioli)
- 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)
Instructions
- Toast Panko: Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko bread crumbs and cook, tossing occasionally until they are evenly golden brown. Remove from heat, season with salt and pepper, and transfer to a small heatproof bowl. Carefully wipe the skillet clean with balled-up paper towels using tongs.
- Boil Water for Ravioli: Bring a large pot of salted water to a boil to prepare for cooking the ravioli.
- Start Browned Butter Sauce: In the now empty skillet, melt 8 Tbsp butter over medium heat.
- Brown the Butter: Cook and stir the butter continuously until it deepens in color to a rich yellow, about 4 to 5 minutes. Be cautious as the butter may splatter.
- Add Nuts and Sage: Stir in the chopped hazelnuts and sage ribbons. Continue to cook and stir until the butter becomes slightly foamy and takes on a lightly browned appearance, approximately 2 minutes.
- Incorporate Garlic: Add minced garlic and cook for about 1 minute until the butter has a nutty aroma and milk solids at the bottom of the pan turn a rich amber brown. Avoid burning; the color should remain amber, not dark brown.
- Set Browned Butter Mixture Aside: Pour the browned butter sauce into a heatproof dish and set aside.
- Cook Ravioli: Cook the ravioli in boiling water according to package instructions until just al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Then drain the ravioli carefully.
- Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or a large bowl. Add the browned butter sage sauce, 1 Tbsp lemon juice, and 2 Tbsp of the reserved pasta water. Gently toss to coat evenly, adding additional pasta water as needed to adjust sauce consistency.
- Serve: Plate the ravioli immediately. Garnish with the toasted browned panko bread crumbs and sprinkle with Pecorino Romano cheese. Serve while warm for best flavor and texture.
Notes
- Use hazelnuts for a classic nutty flavor, but pecans or walnuts can be substituted.
- Be careful not to burn the browned butter; it should be a rich amber color and smell nutty.
- The panko crumbs add a wonderful textural contrast—don’t skip toasting them properly.
- Add reserved pasta water gradually to adjust the sauce consistency to your liking.
- Fresh sage is essential for authentic flavor and aroma, but dried sage may be used in a pinch (use less).
- This recipe can be made with store-bought or homemade ravioli.
- Serve immediately as the sauce thickens and solidifies as it cools.
