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The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!
Fall is in full swing and sage brown butter takes all the glory right here. And I actually do imply, ALL OF THE GLORY. With the assistance of some ravioli, after all.
SO WHAT IS BROWN BUTTER?
In a nutshell, brown butter is magical liquid gold, made by gently heating unsalted butter till caramelized into deep golden brown colour. The top result’s silky, nutty, toasted goodness. Its wealthy flavors can be utilized to reinforce so many recipes, from each savory to candy dishes.
However we use it right here to cook dinner our sage leaves, swimming and crisping in all of that toasted brown butter heaven. It’s the proper marriage of autumn, fall flavors into one cozy dish. Tossed in pillowy, fast cooking cheese ravioli alongside completely toasted pecans (or walnuts) and a wholesome sprinkle of shaved Parmesan.
WHAT TO SERVE WITH RAVIOLI
Ravioli with Sage Butter Sauce: Continuously Requested Questions
We suggest utilizing refrigerated ravioli for comfort and fast cooking. However any ravioli ought to be nice right here! Select your favourite filling reminiscent of cheese, spinach and ricotta, or butternut squash. Brown butter goes nicely with the whole lot!
Unsalted butter permits you to add as a lot salt (or as little) salt in your dish. It permits for extra management and consistency.
You may substitute unsalted butter with salted butter in a pinch, decreasing the quantity of salt indicated within the recipe, and including to style.
Brown butter, often known as beurre noisette in French, is made by gently cooking unsalted butter till caramelized into deep golden brown colour with silky, nutty and toasted flavors.
Walnuts could be an excellent substitute for the pecans!
- 2 (9-ounce) packages refrigerated ravioli
- ½ cup unsalted butter, cubed
- ⅓ cup loosely packed recent sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped recent thyme leaves
- ⅓ cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly floor black pepper, to style
- ½ cup shaved Parmesan
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In a big pot of boiling salted water, cook dinner ravioli in line with bundle directions; drain nicely.
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Soften butter in a massive forged iron skillet over medium warmth. Add sage and cook dinner till sage is crispy and butter begins to foam, about 2-3 minutes. Switch sage to a paper towel-lined plate; put aside.
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Add garlic, lemon zest, thyme and pecans. Prepare dinner, stirring regularly, till aromatic and butter is deep golden brown in colour, about 2 minutes.
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Stir in ravioli till heated by, about 1-2 minutes.
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Stir in lemon juice; season with salt and pepper, to style.
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Serve instantly with Parmesan and sage.