Categorized:

  • Main Dish
  • Pasta & Italian

Tagged:

  • butter
  • garlic
  • lemons
  • panko bread crumbs
  • pecans
  • ravioli
  • romano cheese
  • sage
Browned butter sage sauce over ravioli pasta. - 1

Browned Butter Sage Sauce over Ravioli

Ingredients

  • 1/2 Tbsp butter
  • 1/2 cup panko bread crumbs
  • Salt and black pepper
  • 8 Tbsp* butter, cut into 1 Tbsp pieces
  • 1/2 cup chopped hazelnuts, pecans or walnuts
  • 1/4 cup (10g) fresh sage leaves, cut into ribbons
  • 2 tsp minced garlic (2 cloves)
  • 1 Tbsp fresh lemon juice
  • 20 oz cheese ravioli or butternut squash ravioli
  • 1/4 cup pasta water (from cooking ravioli)
  • 1/2 cup finely shredded Pecorino Romano cheese or Parmigiano Reggiano

Instructions

  • Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko and cook, tossing occasionally until evenly golden brown. Remove from heat and pour into a small heat proof bowl. Carefully wipe skillet fully clean with balled up paper towels using tongs.
  • Bring a large pot of water to a boil to cook ravioli.
  • While water heats make the browned butter sauce. Melt butter in now empty skillet over medium heat.
  • Cook and stir the butter until it’s just slightly beginning to deepen in color to a deeper yellow, about 4 to 5 minutes (be careful and stand back as the butter tends to splatter).
  • Add nuts and sage and continue to cook and stir until butter is slightly foamy and nearly browned, about 2 minutes (note that the time will vary depending on the pan and your stovetop just monitor the color as you stir).
  • Add garlic and cook butter until it has a nutty aroma and the milk solids at the bottom have nicely browned (careful not to burn it shouldn’t be turning a dark brown, just a rich amber brown), about 1 minute.
  • Pour browned butter mixture into a heat proof dish add set aside.
  • Cook ravioli according to time listed on package just to al dente.
  • Reserve 1/4 cup of the pasta water, then drain ravioli.
  • Return pasta to now empty pot off heat, or a large bowl. Pour browned butter sage sauce over ravioli, along with 1 Tbsp lemon juice and 2 Tbsp of the pasta water. Gently toss to coat while adding a little more pasta water as needed to thin the sauce.
  • Serve right away garnished with browned panko bread crumbs and Romano cheese.

Notes

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