Ingredients
Method
- 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!
Notes
Tips for a Perfect Dish
- Fresh Ingredients: Using fresh sage and high-quality butter will enhance the flavor of the sauce.
- Add-Ons: Consider adding sautéed mushrooms or toasted pine nuts for extra texture and flavor.
- Serving Suggestions: Pair with a side salad or crusty bread for a complete meal.