Description
This Browned Butter Sage Sauce over Ravioli recipe combines nutty browned butter infused with fresh sage and crunchy hazelnuts, topped with crispy panko breadcrumbs and Pecorino Romano cheese. Perfectly cooked ravioli is gently coated with the flavorful sauce, making an elegant yet simple dish that comes together quickly.
Ingredients
Scale
For the Browned Butter Sage Sauce:
- 8 Tbsp butter, cut into 1 Tbsp pieces
- 1/2 cup chopped hazelnuts (or pecans or walnuts)
- 1/4 cup (10g) fresh sage leaves, cut into ribbons
- 2 tsp minced garlic (about 2 cloves)
- 1 Tbsp fresh lemon juice
For the Crisp Panko Topping:
- 1/2 Tbsp butter
- 1/2 cup panko bread crumbs
- Salt and black pepper to taste
For the Pasta:
- 20 oz cheese ravioli (or butternut squash ravioli)
- 1/4 cup pasta water (reserved from cooking ravioli)
- 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)
Instructions
- Toast Panko: Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko bread crumbs and cook, tossing occasionally until evenly golden brown. Remove from heat and transfer to a small heatproof bowl. Wipe skillet clean with paper towels using tongs.
- Boil Water: Bring a large pot of water to a rolling boil for cooking the ravioli.
- Begin Browned Butter Sauce: In the now empty skillet, melt the 8 Tbsp butter over medium heat.
- Brown Butter Base: Stir the butter continuously as it starts to deepen in color to a deeper yellow, about 4 to 5 minutes. Stand back slightly to avoid splattering.
- Add Nuts and Sage: Stir in the chopped hazelnuts and fresh sage ribbons. Continue cooking and stirring until the butter becomes slightly foamy and almost browned, about 2 minutes.
- Add Garlic: Stir in minced garlic and continue cooking until the butter emits a nutty aroma and milk solids at the bottom turn a rich amber brown, about 1 minute. Avoid burning the butter.
- Set Sauce Aside: Pour the browned butter sage mixture into a heatproof dish and set aside.
- Cook Ravioli: Add the ravioli to the boiling water and cook according to package instructions until just al dente.
- Reserve Pasta Water & Drain: Scoop out 1/4 cup of pasta water before draining the ravioli.
- Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or a large bowl. Pour the browned butter sage sauce over the ravioli along with 1 Tbsp lemon juice and 2 Tbsp reserved pasta water. Gently toss, adding more pasta water as needed to achieve a silky sauce.
- Serve: Plate the ravioli and garnish with the toasted panko bread crumbs and 1/2 cup finely shredded Pecorino Romano cheese. Serve immediately.
Notes
- Use caution while browning butter as it can easily burn; watch the color closely.
- Panko breadcrumbs add a delightful crunch to the dish; do not skip or use regular breadcrumbs as a substitute.
- Fresh sage provides the best flavor; dried sage will not have the same potency.
- Save some pasta water to adjust sauce consistency as needed.
- For nut allergies, omit nuts but retain browned butter and sage for flavor.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of water or broth.
