- 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) 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
- 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.
- Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese. Yield: 4 servings.
Reviews forSage & Browned Butter Ravioli
"This was quick and delicious - I used refrigerated mushrooom agnolotti. I used only 1/4 c. butter and it was plenty. With the smaller amount of butter, I don't think it needed the extra pasta water, which made the sauce fairly thin. I would also cut the salt in half, unless using unsalted butter. The parmesan added great flavor. So four stars as written, but five with the minor recipe tweaks."
"A different side dish to present than the typical offerings! Homey-tasting but looks upscale at the same time! The 1/2 Cup of sage was the right amount for the butter, which I cut only by 1 Tbsp. I used mushroom ravioli for an even more different flavor. Husband and 2 sons also liked this dish. I also liked that it was not labor-intensive."
"Excellent! My son especially liked it. He came home late the next night saying he was craving it and was disappointed to learn that I had eaten the leftovers. My daughter liked it, but asked, "Shouldn't there be some kind of sauce with it?" This from the girl whose main diet was buttered pasta from age 2 - 8.I'm sure this would be wonderful, but more conventional, with basil substituted for the sage."
"This was great and I loved how fast it was to put together. I did use frozen ravioli in place of the fresh."
"Really easy and quite good. Don't leave out the parmesan; it added a lot. I used tarragon instead of sage and cut the butter by half after reading the previous reviews. It was enough butter and maybe cut some of the fat."
"Pretty darn good! I used evoo and butter, and I used about 1/4 cup total. I don't care for things "swimming" in any kind of sauce. I used cheese filled rigatoni instead of ravioli. I served them with pork chops!"
"I found it to be a quick recipe. I just love sage and I found this recipe to be a keeper."