rana spinach and ricotta ravioli recipes with Brown Butter Sage Sauce

• Cook the Ravioli. Bring a large pot of salted water to a boil.
• Add the Rana spinach and ricotta ravioli to the boiling water and cook according to the package instructions (usually about 3-4 minutes) until they float to the surface.
• Once cooked, gently drain the ravioli and set aside, reserving a small cup of pasta water.

 Prepare the Brown Butter Sage Sauce

• In a large skillet over medium heat, melt the unsalted butter.
• Add the fresh sage leaves to the melted butter and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes. Be careful not to burn the butter.
• If desired, add the lemon zest for added brightness and flavor. Season the sauce with salt and freshly cracked black pepper to taste.
• Combine Ravioli and Sauce. Carefully add the cooked ravioli to the skillet with the brown butter sauce. Gently toss to coat the ravioli in the sauce.
• If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
• Serve: Plate the ravioli and sauce mixture. Garnish with extra grated Parmigiano-Reggiano and additional crispy sage leaves if desired. Serve immediately and enjoy!