Brown Butter Sage Ravioli

Brown Butter Sage Ravioli

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1 24-oz pkg fresh ravioli (my favorite is a butternut squash ravioli)
6 tbsp unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 tsp kosher salt
1/4 tsp black pepper
3/4 cup (3-oz) grated parmesan


Cook the ravioli according to the package directions. Meanwhile, brown the butter (add cold butter to a cold pan and turn the medium-low heat. It will foam then turn brown. Be careful to not burn it). Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pep- per. Return the drained ravioli to the skillet with the butter and sage, and toss gently. Add 1/2 cup of the parmesan and toss again. Divide among individual bowls and top with remaining parmesan.

Ellena's Notes

Fast, easy, flavorful, and delicious – need I say more? Mike and I first experienced this in a little trattatoria in Rome and we were hooked. Immediately upon returning home, I planted sage in my garden so I could experience this Italian treat direct from my own kitchen. In the winter I get sage leaves from the fresh herb section in our local grocery so don’t fret if you don’t have sage in your garden. I’m sure you will love this.

Our Chardonnay is wonderful, but if you prefer a lighter touch on your palette, our Pinot Gris is very refreshing. The absolutely perfect pairing is our Chardonnay/Pinot Gris Blend, A Toast to Best Friends.

Eat Simple, Eat Well, Ellena