Ravioli with Brown Butter and Sage

Posted on Apr 19 2018 in
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  • 1 (24-oz.) package fresh cheese ravioli
  • 6 T. unsalted butter
  • 2 medium shallots, thinly sliced
  • 16 fresh sage leaves
  • ¼ t. kosher salt
  • ¼ t. black pepper
  • ¾ cup (3 oz.) grated Parmesan cheese


Cook ravioli according to package directions. Meanwhile, heat butter in a large skillet over medium low heat until it foams. Add shallots and cook, stirring until golden, 1-2 minutes. Increase heat to medium. Add the sage and cook until leaves turn crisp (around 1½ minutes). Remove from heat. Season with salt and pepper. Return drained ravioli to the pot. Add the butter and sage and toss gently. Add ½ cup of the Parmesan cheese and toss again. Divide among individual bowls and top with remaining cheese.