Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 10 oz refrigerated cheese ravioli
- 4 tbsp unsalted butter
- 10 leaves fresh sage leaves
- 1 small garlic clove, lightly crushed
- 1/4 cup finely grated Parmesan, plus more for serving
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
- as needed kosher salt, as needed
- 2 tbsp toasted chopped walnuts, optional (optional)
Instructions
Bring a pot of generously salted water to a boil.
Cook ravioli according to package directions until just tender.
Before draining, reserve approximately 1/2 cup pasta water.
Meanwhile, melt butter in a large skillet over medium heat.
Add sage leaves and crushed garlic.
Continue cooking while gently swirling the skillet.
The butter will foam and then develop golden-brown milk solids and a nutty aroma. This generally takes 3-5 minutes.
4 minRemove and discard the garlic once browned.
Transfer crisp sage leaves to a small plate.
Add drained ravioli directly to the brown butter.
Add approximately 2 tablespoons reserved pasta water and gently toss.
Add Parmesan, lemon zest, lemon juice and black pepper.
Toss gently until the butter and pasta water form a glossy coating. Add another splash of pasta water if needed.
Divide between two shallow bowls.
Top with crisp sage, additional Parmesan and optional toasted walnuts.
Nutrition per serving
520
Calories
18g
Protein
52g
Carbs
28g
Fat
Chef's Notes & Storage
Related Recipes
Browse all recipes
Pasta alla Norma
Cacio e Pepe
Low-FODMAP Zucchini-Parmesan Risotto with Chives
Linguine alle Vongole
Pasta alla Gricia
