Brown Butter Ravioli

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

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! 

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 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 – When serving as a mian dish, I use a meat filled ravioli, and when serving as a side I use cheese or butternut squash ravioli
• Sage
• Balsamic Vinegar
• Butter
• Paremsan Cheese
• Salt and Pepper

How to Make Brown Butter Ravioli

• Boil large pot of water and add the ravioli. 
• Cook according to package directions.
• Drain and set aside.
• Place butter in a frying pan and melt over medium heat.
• Place butter into a light colored pan and melt over medium heat.
• Stir until milk solids begin to brown and fall to the bottom of the pan and butter turns a golden brown color.
• Remove pan from heat.
• Add in sage and ravioli and cook until sage is crispy and ravioli begins to brown on both sides, about 5 minutes. 

• Turn ravioli gently with a spatula.  Do not stir.
• Dish ravioli onto a plate drizzle with balsamic vinegar and sprinkle with Parmesan cheese. 

Check out more delicious recipes:

• Rice Pilaf
• Lime Cilantro Rice
• Green Chile Rice
• Chili Roasted Potatoes
• Garlic Fries

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