I’m a pasta lover and and am so proud to say so are my girls. I can get them to eat almost anything as long as I pair it with pasta. The only caveat, they keep changing what type of sauce they want. First, I couldn’t get them to eat anything but marinara sauce, then they moved on to pesto, and now they are stuck on brown butter.
A few weeks ago, we ordered out and got ravioli that the girls fell in love with, especially A. Luckily, when were doing one of our massive shopping trips at Costco, hubby bought pre-made ravioli which we froze. Adding a twist to these, I’ve been toasting them right after I boil them to add a little zing to the ravioli. Toasting them in the brown butter and sage sauce is probably the best thing I have ever done.
This recipe is a great weeknight hack using store bought ravioli, or any type of stuffed pasta. For this particular dish, I love the cheese filling though the squash fillings work well too. Basically any filling that has a mild flavor so that the sauce can really shine through.
Tag me when you make yours.
From my kitchen to yours, enjoy this heavenly dish!
1 lb ravioli
½ c butter (about 1 stick), sliced
10-15 sage leaves
3-4 cloves garlic, smashed
1 Tbsp salt, for boiling water
¼ tsp salt, for sauce
Grated or shredded Parmesan to garnish
1 Tbsp oil
Bring a large pot of water to a boil on high heat. Add in 1 Tbsp salt and oil.
On the side, heat a skillet on med heat. Add in the butter and stir as it melts. Once it is melted, lower the heat and add in the garlic and salt. The butter will foam which is perfect. Sauté the garlic and stir constantly making sure the garlic doesn’t cook too fast. This will help give a garlicky flavor embedded in the sauce. Sauté the garlic for a good 5-7 minutes.
When your garlic is almost done, add in the ravioli to the water.
Also add in the sage to the sauce and stir it around. Be careful as it is known to pop a little.
As soon as the ravioli floats in the water, scoop it out and toss straight into the brown butter sauce. Toast the ravioli for 1-2 minutes until you see it turning golden red on the top and bottom.
Turn off heat, divide into 4 plates. Garnish with parmesan and serve hot!