Ingredients
Method
- Cook the ravioli according to the package directions (or your homemade recipe) until al dente. Drain gently.
- Meanwhile, in a large skillet over medium heat, melt the butter. Cook for about 3 minutes, swirling occasionally, until it turns golden brown and smells nutty. Season with black pepper to taste, then add the sage leaves. Continue cooking for about 2 more minutes, stirring now and then, until the sage is slightly crispy. Stir in about 1/2 tablespoon of fresh lemon juice.
- Add the cooked ravioli to the skillet, gently tossing to coat them evenly with the browned butter sauce. Divide the ravioli among serving plates or bowls. Top with freshly grated Parmigiano Reggiano and a final squeeze of lemon juice.
Nutrition
Notes
To prevent ravioli from bursting, keep the water at a gentle simmer rather than a rolling boil.
Swap ravioli with tortellini or gnocchi for a fun variation.
Add toasted walnuts or hazelnuts for extra crunch.
For a creamier sauce, stir in a spoonful of mascarpone cheese.
Incorporate pumpkin puree or roasted butternut squash for a seasonal twist.
Crispy pancetta, prosciutto, or bacon make a delicious addition.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.