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
- 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.
- 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.
- Add the ravioli to the skillet and toss in the butter sauce.
- Pour the lemon juice and the Parmesan Reggiano cheese and toss again.
- Divide the pasta among bowls and top with the remaining Parmesan.
