Name: Brown Butter Sauce for Ravioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) refrigerated mushroom agnolotti; 1/2 cup butter, cubed; 1/2 cup coarsely chopped fresh sage; 1/2 teaspoon salt; 2 tablespoons lemon juice; 1/4 cup shredded Parmesan cheese

Fresh sage is the key to this brown butter sauce for ravioli. Serve the simple sauce over store-bought cheese pasta for an easy but delectable dinner.

Ingredients

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) refrigerated mushroom agnolotti

1/2 cup butter, cubed

1/2 cup coarsely chopped fresh sage

1/2 teaspoon salt

2 tablespoons lemon juice

1/4 cup shredded Parmesan cheese

Instructions

1 Prep the ravioli

2 Cook the ravioli according to the package directions.

3 Make the brown butter sage sauce

4 In a large heavy saucepan, melt the butter over medium heat. Cook the butter for five to seven minutes or until golden brown, stirring constantly. Quickly mix in the sage and salt, then remove the sauce from the heat.

5 Combine the pasta and sauce

6 Drain the ravioli, reserving 2 tablespoons of pasta water. Add the ravioli, pasta water and lemon juice to the butter sauce and gently toss to coat. Garnish the ravioli with cheese before serving.