Recipe: Ravioli with Brown Butter and Sage

Eataly sells great pasta. Tonight I tried the Ravioli Quadrati, a pasta made with veal, pork, Proscuitto Crudo di Parma, Parmigiano Reggiano cheese, and Mortadella di Bologna. I asked the salesperson what she felt was the best sauce for this type of ravioli. She recommended a brown butter sauce because the meat inside the ravioli was very decadent and any other sauce would overpower it – like the black truffle butter I intended to use.

So tonight my first attempt at making Ravioli with Brown Butter and Sage and the dish came out great. Here’s my recipe.

Ingredients

• 1 pound of fresh ravioli
• 4 tablespoons unsalted butter
• About 24 fresh sage leaves (wash, and dry)
• Juice of 1/2 lemon
• Grated Parmigiano Reggiano cheese
• Salt and pepper, to taste

Directions

1. Cook the ravioli according to the package directions. Drain and place the ravioli in a bowl. Set aside some pasta water in case the pasta gets too dry when cooking. 
2. Heat the butter in a large skillet over medium-low heat until it foams. There’s no need to stir the butter. Just swirl the pan. Add the sage and cook until the leaves turn crisp, about 1½ minutes.  Be careful, the butter might splatter. Remove from heat. Season with salt and pepper.
3. Add the ravioli to the skillet and toss in the butter sauce. 
4. Pour the lemon juice and the Parmesan Reggiano cheese and toss again.
5. Divide the pasta among bowls and top with the remaining Parmesan.

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