Best 4 Sage Browned Butter Ravioli Recipes

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Sage browned butter ravioli is a delightful dish that combines the richness of browned butter, the earthy flavor of sage, and the delicate texture of ravioli. This gourmet dish can be easily prepared at home with a few simple steps. With just a handful of ingredients, you can create a meal that is sure to impress your family and friends. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

  • Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS



Ravioli W/Browned Butter, Sage or Basil and Pine Nuts image

The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons pine nuts, more if you like
1 (11 ounce) package smoked chicken and mozzarella ravioli, Costco, fresh
1/2 cup unsalted butter, salted works
1/4 cup fresh basil or 1/4 cup fresh sage leaf, chiffonade
1/3 cup parmesan cheese, freshly grated
salt (optional)

Steps:

  • Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
  • Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
  • In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
  • Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
  • Serve with freshly grated cheese at the table.

Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4

CHESTNUT RAVIOLI WITH SAGE BROWNED BUTTER



Chestnut Ravioli with Sage Browned Butter image

Categories     Herb     Nut     Pasta     Appetizer     Fall     Sage     Chestnut     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 14

1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)
2 oz sliced pancetta or bacon, finely chopped
7 tablespoons unsalted butter
1/4 cup finely chopped onion
1 large garlic clove, smashed
1/4 cup water
1 Granny Smith apple
2 tablespoons finely grated parmesan
1 tablespoon finely chopped fresh flat-leaf parsley
48 won ton wrappers (12-oz package)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh sage
Special Equipment
a 2 3/4-inch round cookie cutter

Steps:

  • Coarsely chop chestnuts.
  • Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.
  • Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
  • Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, then make more in same manner.
  • Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
  • Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.
  • Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
  • Sprinkle ravioli with unpeeled apple and season with pepper.

RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER



Ravioli With Mushrooms and Sage in Browned Butter image

Make and share this Ravioli With Mushrooms and Sage in Browned Butter recipe from Food.com.

Provided by under12parsecs

Categories     One Dish Meal

Time 8m

Yield 2 serving(s)

Number Of Ingredients 6

1 (12 -16 ounce) package cheese ravioli
3 tablespoons unsalted butter
1 tablespoon sage, chopped or 1 teaspoon dried sage
1/2-1 cup cremini mushroom, sliced
1 pinch black pepper
1 pinch fleur de sel (or sel gris-grey salt)

Steps:

  • Cook ravioli according to package directions, leaving them al dente.
  • Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
  • Drain ravioli and reserve a bit of the starchy cooking water.
  • Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.

Tips:

  • To make the perfect browned butter, use unsalted butter and cook it over medium heat until the milk solids turn golden brown and the butter smells nutty.
  • For the best flavor, use fresh sage leaves. If you don't have fresh sage, you can use dried sage, but use half the amount.
  • If you don't have white wine, you can use chicken broth or vegetable broth.
  • Be careful not to overcook the ravioli. Cook them until they are tender but still have a slight bite to them.
  • Serve the ravioli immediately, topped with the browned butter sage sauce and grated Parmesan cheese.

Conclusion:

This sage browned butter ravioli is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The combination of browned butter, sage, and Parmesan cheese creates a rich and flavorful sauce that pairs perfectly with the tender ravioli. This dish is sure to impress your family and friends.

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