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This Brown Butter Ravioli is the perfect 20 minute weeknight meal. The flavor factor is off the charts with brown butter, crispy sage, balsamic vinegar and a topping of freshly grated Parmesan cheese.
Why You’ll Love This Recipe
Family Favorite: This dish has been a family favorite at our house for years and was one of the very first recipes I ever shared here on the blog. I first had a similar dish at a high end restaurant and went home and made my own version, it quickly became one of our go to weeknight meals. In fact, we usually have to count out the ravioli and divide them evenly so that no one gets more than their share!
Amazing Flavor: I like to call brown butter liquid gold!! Brown butter is what happens when you cook butter long enough so that the butter solids get all toasty and the flavor is delicious. There is a fine line between brown butter and burnt butter, so make sure to check out my brown butter tutorial.
Ingredients Needed
- Ravioli – See Tips below for type of ravioli
- Fresh Sage Leaves
- Balsamic Vinegar
- Butter, salted, If using unsalted butter be sure and salt to taste.
- Parmesan Cheese. I use freshly grated for the best flavor.
- Salt and Pepper
How to Make Brown Butter Ravioli
- Boil large pot of water over medium-high heat and add the ravioli.
- Cook according to package directions.
- Drain and set aside.
- Melt butter into large skillet and brown. As soon as it begins to get a little golden brown, toss in the ravioli and sage into the brown butter sauce.
- Cook until ravioli is lightly browned on both sides and sage is crispy.
- Dish ravioli onto a plate drizzle with balsamic vinegar and sprinkle with Parmesan cheese. Add a bit of black pepper if desired.
Tips from leigh Anne
- Be sure to turn or flip the ravioli with a spatula. Do not stir it as that will break it down.
- For a little crunch and extra flavor, add in some toasted walnuts or hazelnuts.
- This brown butter ravioli would also be delicious with some lemon juice squeezed over the top and garnished with some lemon zest.
- When serving as a main dish, I use a meat filled ravioli such as chicken and when serving as a side dish, I use cheese ravioli, butternut squash or pumpkin ravioli. You can find the ravioli in the refrigerated section of the grocery store.
Frequently Asked Questions
Can I use other fresh herbs?
You can use fresh herbs of your choice. Basil would be delicious but I almost always use sage.
What is the best way to store leftover brown butter ravioli?
There is never any leftovers at our house but you can store leftovers in an airtight container in the refrigerator for 2-3 days. Rewarm in the microwave or in a frying pan on the stoe top.
Can I use something other than ravioli?
You can substitute the ravioli with tortellini or gnocchi.
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Brown Butter Ravioli
Ingredients
- 1 12 oz. ravioli fresh or frozen
- 3 Tbsp. butter cut into small pieces
- fresh sage
- 2 Tbsp. balsamic vinegar
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil for ravioli.
- Salt water and drop ravioli in water.
- Cook for 5 minutes or until ravioli expand, float to top of water and are al dente. Follow directions on package.
- Melt butter into large frying pan and brown. As soon as it begins to get a little golden brown, add in the ravioli and sage
- Cook until lightly browned on both sides.
- Place on plate and drizzle with balsamic vinegar and sprinkle with cheese.
- Salt and pepper to taste.
Tips & Notes:
- Be sure to turn or flip the ravioli with a spatula. Do not stir it as that will break it down.
- For a little crunch and extra flavor, add in some toasted walnuts or hazelnuts.
- This brown butter ravioli would also be delicious with some lemon juice squeezed over the top and garnished with some lemon zest.
- When serving as a main dish, I use a meat filled ravioli such as chicken and when serving as a side dish, I use cheese ravioli, butternut squash or pumpkin ravioli. You can find the ravioli in the refrigerated section of the grocery store.
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Nutrition Facts:
Janine O says
Made this for dinner tonight and couldn’t believe how tasty it was. Only a few ingredients and so fast. I’ll be making it often.
Cat says
Do we make the browned butter this way or according to your browned butter recipe that I was linked separately?