Brown Butter Ravioli

This Brown Butter Ravioli is the perfect 20 minute weeknight meal. Whether you serve it as your main dish or as a side dish, this is a good choice any night of the week. The flavor factor is off the charts with brown butter, crispy sage, balsamic vinegar and a topping of freshly grated Parmesan cheese.

Course Main Dish, Pasta Main Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 119kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition