Description
Indulge in this elegant yet effortless Italian classic, perfect for a busy weeknight. This recipe features high-quality refrigerated ravioli tossed in a luscious, nutty brown butter sauce infused with crispy fresh sage, fragrant garlic, and earthy thyme. Finished with a touch of lemon zest and chopped pecans for a delightful crunch, this restaurant-quality dish is a comforting, sophisticated meal that comes together in mere minutes.
Ingredients
2 (9-ounce) packages refrigerated cheese or spinach ravioli
1/2 cup unsalted butter, cubed
1/3 cup fresh sage leaves, loosely packed
3 cloves garlic, minced
1 tablespoon fresh lemon zest
2 teaspoons fresh thyme leaves
1/3 cup pecans, finely chopped
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions until al dente.
While the pasta cooks, melt the butter in a large skillet over medium-high heat until it begins to foam.
Add the sage leaves to the butter and cook for 1-2 minutes until they become crispy and the butter turns a deep nutty golden brown.
Stir in the minced garlic, thyme, and chopped pecans, cooking for an additional minute until fragrant.
Drain the ravioli and reserve a small amount of pasta water.
Add the cooked ravioli to the skillet, tossing gently to coat in the brown butter sauce.
Stir in the lemon zest and a splash of reserved pasta water if needed to emulsify the sauce.
Serve immediately while warm.
Notes
Use high-quality European-style butter for a richer, nuttier flavor profile. Ensure the heat is not too high when browning the butter to prevent it from burning. You can substitute pecans with toasted pine nuts if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg