Brown Butter & Sage RavioliTIME: 20 // SERVES: 2 // DIFFICULTY: Easy WHAT DO I NEED? 8 oz ravioli3 tbsp Brown Butter10–12 fresh sage leaves1 garlic clove, lightly smashed½ cup grated parmesan cheese (plus more for serving)½ tsp lemon zest Salt + freshly cracked black pepperPasta water (about ½ cup reserved) Bring a large pot of salted water to a boil and cook 8 oz ravioli until al dente, reserving about ½ cup of pasta water before draining.In a large skillet over medium heat, melt 3 tbsp Brown Butter and let it gently sizzle.Add 10–12 fresh sage leaves and fry until crispy, about 30–60 seconds. Add 1 lightly smashed garlic clove and cook until fragrant, about 1 minute.Add the drained ravioli to the skillet and toss to coat, adding splashes of reserved pasta water as needed to create a glossy sauce.Remove from heat and stir in ½ cup grated parmesan cheese, ½ tsp lemon zest (if using), and freshly cracked black pepper.Taste and adjust with salt as needed, then serve immediately topped with extra parmesan and crispy sage. Share this recipe Share this recipe Link Close share Copy link Back to recipes
