If you have ever wondered how to elevate simple ravioli into a culinary masterpiece, the Browned Butter Sage Sauce over Ravioli Recipe is your answer. This dish combines the rich, nutty warmth of browned butter with fragrant fresh sage, crunchy toasted hazelnuts, and golden panko breadcrumbs to create a harmony of textures and flavors that dance on your palate. Whether you choose cheese ravioli or a seasonal butternut squash filling, the sauce transforms each bite into a comforting yet sophisticated experience you’ll crave again and again.
Ingredients You’ll Need
This recipe features ingredients that may seem modest, but each plays a vital role. The balance between butter, herbs, nuts, and cheese creates depth, texture, and bright notes that complement the ravioli perfectly.
- Butter: Essential for that rich, creamy base and the magic of browning which adds a nutty undertone.
- Panko bread crumbs: Provide a crispy, golden topping that contrasts beautifully with the tender pasta.
- Salt and black pepper: Simple seasonings that enhance and balance all the flavors.
- Chopped hazelnuts (or pecans/walnuts): Add crunch and a toasty flavor that pairs wonderfully with the butter and sage.
- Fresh sage leaves: Their aromatic oils infuse the sauce with a slightly peppery, earthy depth.
- Minced garlic: Delivers savory warmth without overpowering the delicate butter sauce.
- Fresh lemon juice: Brings a delightful brightness to cut through the richness.
- Cheese ravioli (or butternut squash ravioli): The star of the dish, providing a creamy, indulgent filling.
- Pasta water: Helps create a silky, cohesive sauce by loosening the brown butter as you toss.
- Finely shredded Pecorino Romano or Parmigiano Reggiano: A sharp, salty finish that melts perfectly atop the sauced ravioli.
How to Make Browned Butter Sage Sauce over Ravioli Recipe
Step 1: Toast the Panko Bread Crumbs
Start by melting half a tablespoon of butter in a stainless steel skillet over medium heat. Toss in the panko breadcrumbs and cook, stirring occasionally until they turn a gorgeous, even golden brown. This creates a delightfully crispy topping that adds a wonderful texture contrast to the soft ravioli. Once toasted, transfer the crumbs to a heatproof bowl and clean the skillet carefully with paper towels to prepare for the sauce.
Step 2: Bring Water to a Boil for Ravioli
While the bread crumbs cool, fill a large pot with water and bring it to a rolling boil. This step is key to cooking your ravioli perfectly—timing and temperature are everything when it comes to tender, al dente pasta with a meltingly soft filling.
Step 3: Begin the Browned Butter Sauce
Using the now clean skillet, melt the remaining eight tablespoons of butter over medium heat. Watch closely as the butter foams and begins to deepen in color; this is where the nutty aroma develops, adding layers of flavor that will marry beautifully with your ravioli.
Step 4: Add Nuts and Sage
Once the butter starts turning a light amber, add the chopped hazelnuts and fresh sage ribbons. Stir continuously for about two minutes until the butter is foamy and the sage and nuts have released their fragrant oils. The nuts will toast lightly, complementing the butter’s richness.
Step 5: Incorporate Garlic for Aroma
Add the minced garlic and continue cooking for about one minute. This brief sauté ensures the garlic softens and infuses the sauce with a subtle savory note without burning or becoming harsh.
Step 6: Transfer Browned Butter Sauce
Pour the completed browned butter sage sauce into a heatproof dish to prevent overcooking. This handy step allows you to keep the sauce warm and ready for tossing with the ravioli once it’s perfectly cooked.
Step 7: Cook the Ravioli
Drop your cheese or butternut squash ravioli into the boiling water, cooking according to the package instructions until just al dente. This tender pasta will soak up the luscious flavors of the sauce perfectly.
Step 8: Reserve Pasta Water and Drain Ravioli
Before draining, scoop out one-quarter cup of the starchy pasta water. This liquid is invaluable for adjusting the sauce’s consistency later on, helping it cling beautifully to each pillow of ravioli.
Step 9: Toss Ravioli with Sauce
Return the drained ravioli to the pot or a large bowl. Pour the browned butter sage sauce over top, adding one tablespoon of fresh lemon juice and two tablespoons of the reserved pasta water. Gently toss everything together, adding more pasta water as needed to achieve a silky sauce that perfectly coats every piece.
Step 10: Garnish and Serve
Plate your ravioli and sprinkle generously with the toasted panko breadcrumbs and finely shredded Pecorino Romano cheese. This final touch adds crunch, saltiness, and visual appeal, shining a spotlight on the dish’s layers of flavor and texture.
How to Serve Browned Butter Sage Sauce over Ravioli Recipe
Garnishes
Adding crispy browned panko breadcrumbs and a shower of sharp Pecorino Romano instantly takes this dish to the next level. Fresh sage leaves as a final garnish lend a pop of familiar herbal brightness and a pretty green accent that invites you in.
Side Dishes
The warm, rich flavors of the Browned Butter Sage Sauce over Ravioli Recipe pair beautifully with a simple mixed green salad dressed with a lemon vinaigrette or lightly roasted seasonal vegetables like asparagus or Brussels sprouts. A crusty artisan bread is another fantastic accompaniment to sop up any extra sauce and breadcrumbs.
Creative Ways to Present
For a dinner party, serve the ravioli in shallow bowls and drizzle additional browned butter sage sauce around the edges. Consider adding a sprinkle of toasted nuts on top for dramatic effect and extra crunch. A small drizzle of balsamic glaze can also offer an unexpected sweet tang that complements the richness beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover ravioli with the browned butter sage sauce in an airtight container in the refrigerator for up to two days. Keep the toasted panko breadcrumbs separate to maintain their crunch, and add them just before serving.
Freezing
The ravioli can be frozen before cooking if you want to prepare ahead, but the sauce is best made fresh to preserve its vibrant flavors. To freeze cooked ravioli with sauce, do so without the breadcrumbs and reheat gently to prevent the butter from separating.
Reheating
Reheat any leftovers gently over low heat, adding a splash of water or broth to revive the sauce’s silky texture. Avoid high heat which might toughen the pasta or burn the sauce. Then replenish the panko crumbs and cheese when plating for that fresh, delightful crunch and flavor.
FAQs
Can I use other nuts in this Browned Butter Sage Sauce over Ravioli Recipe?
Absolutely! Hazelnuts are traditional here, but pecans, walnuts, or even sliced almonds all work beautifully. Each nut variety adds its own subtle flavor nuance and crunch, so feel free to experiment with what you have on hand.
Is it possible to make this sauce vegan?
The browned butter is integral to the flavor, but for a vegan version, you might try browned vegan butter or olive oil with sage and toasted nuts. Keep in mind the flavor will differ, but it can still be delicious and rich in its own right.
How can I tell when the butter has browned properly?
Watch for the butter to foam and take on a rich amber hue with a distinctive nutty aroma. The milk solids at the bottom should turn a golden brown, but avoid letting it get too dark or burnt as that can cause bitterness.
Why add lemon juice to the sauce?
The fresh lemon juice adds a bright acidity that cuts through the richness of the butter and cheese, balancing the flavors and adding a refreshing note that keeps the dish vibrant and not overly heavy.
Can I use frozen ravioli for this recipe?
Yes, frozen ravioli work just as well; just be sure to cook them according to package instructions until al dente. The sauce will complement either fresh or frozen perfectly.
Final Thoughts
You really can’t go wrong with this Browned Butter Sage Sauce over Ravioli Recipe. It takes humble ingredients and turns them into something truly special. The combination of nutty browned butter, fragrant sage, crunchy nuts, and golden breadcrumbs is nothing short of magical. Whip this up for your next dinner and watch everyone fall in love bite after bite. Trust me, this one will become a kitchen favorite you’ll turn to again and again!
Print
Browned Butter Sage Sauce over Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This rich and aromatic Browned Butter Sage Sauce served over tender cheese ravioli is a classic Italian-inspired dish that combines the nutty depth of browned butter with the earthy freshness of sage and crunchy texture of toasted panko and hazelnuts. Finished with a hint of lemon juice and a sprinkle of Pecorino Romano cheese, this sauce elevates simple ravioli into a comforting, elegant meal perfect for any occasion.
Ingredients
For the Toasted Panko
- 1/2 Tbsp butter
- 1/2 cup panko bread crumbs
- Salt and black pepper, to taste
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 Pasta
- 20 oz cheese ravioli (or butternut squash ravioli)
- 1/4 cup reserved pasta water from cooking ravioli
- 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)
Instructions
- Toast Panko: Melt 1/2 tablespoon of butter in a 10 or 12-inch stainless steel skillet over medium heat. Add the panko bread crumbs and cook, tossing occasionally, until they are evenly golden brown. Remove from heat and transfer the toasted panko to a small heatproof bowl. Carefully wipe the skillet clean with balled-up paper towels using tongs.
- Boil Water for Ravioli: Bring a large pot of water to a rolling boil to cook the ravioli.
- Start Browned Butter Sauce: While waiting for the water to boil, melt the 8 tablespoons of butter in the now empty skillet over medium heat.
- Brown the Butter: Cook and stir the butter until it begins to deepen in color to a deeper yellow, approximately 4 to 5 minutes. Be cautious, as the butter can splatter.
- Add Nuts and Sage: Stir in the chopped hazelnuts and fresh sage ribbons. Continue cooking and stirring until the butter turns slightly foamy and nearly browned, about 2 minutes. Monitor the color carefully to prevent burning.
- Add Garlic: Add the minced garlic and cook for about 1 minute until the butter releases a nutty aroma and milk solids at the bottom turn a rich amber brown but not dark brown or burnt.
- Set Sauce Aside: Pour the browned butter sage sauce into a heatproof dish and set aside.
- Cook Ravioli: Cook the cheese ravioli in the boiling water according to the package instructions until al dente.
- Reserve Pasta Water and Drain Ravioli: Before draining, reserve 1/4 cup of the pasta water. Then drain the ravioli well.
- Toss Ravioli in Sauce: Return the drained ravioli to the now-empty pot off the heat or place them in a large bowl. Pour the browned butter sage sauce over the ravioli along with 1 tablespoon of fresh lemon juice and 2 tablespoons of the reserved pasta water. Gently toss to coat the ravioli evenly, adding extra pasta water as needed to loosen the sauce.
- Serve: Plate the ravioli and garnish with the toasted panko bread crumbs and finely shredded Pecorino Romano cheese. Serve immediately for best flavor and texture.
Notes
- Use a stainless steel skillet for browning butter to achieve deep flavor and even heating.
- Be attentive when browning butter as it can quickly go from golden amber to burnt.
- Any nut variety like pecans or walnuts can replace hazelnuts depending on preference or availability.
- Pasta water is key for emulsifying the sauce and helping it cling to ravioli.
- For gluten-free option, substitute panko with gluten-free bread crumbs or omit garnish.
- Serve immediately as the sauce and crispy panko lose texture if left sitting.
