Sage Browned Butter Ravioli Best Recipes

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SAGE & BROWNED BUTTER RAVIOLI

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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

Ingredients:

  • 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

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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

Ingredients:

  • 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

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