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
Scale
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.
