Description
For the Ravioli:
1 package fresh ravioli (about 12-16 pieces, preferably lemon ricotta)
1 tablespoon olive oil (for cooking)
For the Brown Butter Sage Sauce:
4 tablespoons unsalted butter
10-12 fresh sage leaves
1 tablespoon lemon juice
Zest of 1 lemon
2 tablespoons toasted pine nuts
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil. Cook ravioli according to package instructions, about 3-4 minutes, until they float to the top.
Meanwhile, heat butter in a skillet over medium heat. Once the butter starts to foam, add the sage leaves and cook for 2-3 minutes until the butter turns
golden brown and has a nutty aroma.
Stir in the lemon juice and zest, then season with salt and pepper to taste.
Once the ravioli is cooked, use a slotted spoon to transfer it to the skillet with the brown butter sauce. Toss gently to coat the ravioli in the sauce.
Plate the ravioli and top with toasted pine nuts.
Serve immediately and enjoy!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 400 kcal per serving
Servings: 2
