Cheese Ravioli with Brown Butter and Sage
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
- Total Time:
- Servings: 4
Photography: Brett Stevens
Source: Everyday Food, 2008
- Coarse salt
- 18 ounces cheese ravioli
- 3 tablespoons butter
- 16 sage leaves, thinly sliced
Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.