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Sage & Browned Butter Ravioli

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) refrigerated mushroom agnolotti
  • 1/2 cup butter, cubed
  • 1/2 cup coarsely chopped fresh sage
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
  • 2. Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts

1 cup: 621 calories, 34g fat (21g saturated fat), 120mg cholesterol, 1103mg sodium, 58g carbohydrate (2g sugars, 3g fiber), 23g protein.

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