Browned Butter Ravioli

Ingredients

• 567–709 g (20–25 oz)refrigerated or frozen cheese ravioli
• 59 ml (1/4 cup)butter with olive oil and sea salt
• 12fresh sage leaves
• to tasteshredded Parmesan cheese

Instructions

1. 1

   Cook the ravioli

   Cook the ravioli in salted water following the directions on the packet. Drain and set aside.

2. 2

   Brown the butter

   Meanwhile, melt the butter with olive oil and sea salt in a 30 cm (12-inch) sauté pan over medium-high heat. Watch closely as it cooks for 3–5 minutes, until it foams and just begins to turn a delicate golden colour. Take the pan off the heat.

3. 3

   Toss and serve

   Stir in the sage leaves, then gently fold in the cooked ravioli until coated. Sprinkle with shredded Parmesan to taste.

What is browned butter ravioli?

Ravioli are Italian filled pasta, commonly served with a simple sauce that lets the filling remain the focus. Here, cheese-filled ravioli are coated in butter cooked until its milk solids turn golden and develop a toasted, nutty flavour.

Fresh sage and a little Parmesan round out the dish without requiring a long list of ingredients. The quick method makes it useful for a weeknight meal or an easy first course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 19g protein, 61g carbs, 25g fat.

The ravioli provide most of the carbohydrates and some of the protein, while the butter contributes much of the fat; the cheese adds further protein and fat. Pair a portion with a generous serving of vegetables or salad for a more balanced plate.

Choosing the ravioli

Cheese filling: Refrigerated or frozen cheese ravioli both work; use the cooking time on the packet because shapes and brands vary.

Salted water: Cook the pasta in well-salted water, but avoid adding salt to the butter sauce automatically, since the butter and Parmesan can already be salty.

Watch the butter closely

Golden stage: The butter should foam and begin to take on a delicate golden colour after 3–5 minutes over medium-high heat. Keep your attention on the pan, as it can move from browned to burnt quickly.

Stop the cooking: Take the pan off the heat as soon as the colour starts to change. The hot pan will continue to cook the butter for a short time.

Keep the ravioli tender

Gentle handling: Drain the cooked ravioli carefully and fold them into the sauce rather than stirring vigorously. This helps keep filled pasta intact.

Coated, not crowded: Turn the ravioli just enough to cover them in butter. If your pan is too full to toss comfortably, combine the pasta and sauce in a larger warm bowl.

Sage and Parmesan

Fresh sage: Add the leaves after removing the pan from the heat, as directed. The warmth of the butter helps release their aroma without needing another cooking step.

Finishing cheese: Sprinkle Parmesan over the ravioli just before serving. Add it to taste, keeping in mind that a generous amount will make the dish saltier.

Timing and serving

Work in parallel: Start the butter while the ravioli cook, keeping a close eye on both. Drain the pasta when it is ready so it can be tossed with the sauce straight away.

On the plate: Serve as a main with a crisp green salad or lightly cooked vegetables alongside. A little extra Parmesan can be offered at the table.

Recipe notes & tips

• Check the ravioli packet for its cooking time, especially if using frozen pasta.
• Have the sage and Parmesan ready before you drain the ravioli.
• Use a pan large enough to toss the ravioli without crushing them.
• Take the butter off the heat as soon as it starts turning golden.
• Taste before adding extra salt, since the butter and Parmesan are seasoned.

Variations

• Add black pepper: Grind it over the finished ravioli for a peppery contrast.
• Use toasted walnuts: Sprinkle a small handful over the dish for added crunch.
• Add lemon: Finish with a little lemon zest for a fresh, sharp note.
• Try another herb: Replace the sage with fresh thyme leaves for a different aroma.
• Use a different filling: Choose another filled pasta, adjusting the cooking time to its packet directions.

Common mistakes to avoid

• Leaving the butter unattended: It can burn quickly once it foams, so watch for the first golden colour.
• Overcooking the ravioli: Follow the packet timing and drain them when tender to help prevent splitting.
• Stirring too roughly: Fold the ravioli gently into the sauce to keep the filling inside.
• Adding sage over high heat: Stir it in after taking the pan off the heat, as the method directs.
• Salting without tasting: The seasoned butter and Parmesan can add plenty of salt, so taste before adjusting.

How to store

For the best texture, serve the ravioli straight away. Refrigerate leftovers in a covered container for up to 3 days, then reheat gently in a pan with a small splash of water; the butter sauce may not look as smooth after chilling.

Frequently asked questions