Brown Butter Ravioli Recipe

Get ready for pure comfort on a plate — Brown Butter Ravioli is the definition of “simple but show-stopping.” Imagine pillowy ravioli, golden and crisped in a sage-infused brown butter, finished with a glossy drizzle of balsamic and snowy Parmesan. It’s the fastest, fanciest way to turn any night into something special, and I can never resist whipping up this recipe for family or friends!

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Ingredients You’ll Need

The best part about Brown Butter Ravioli? The ingredient list is short and super accessible, but each pick is chosen to bring its own irresistible charm—think flavor, color, and just a bit of wow factor.

• Ravioli (12 oz., fresh or frozen): Use your favorite flavor—cheese, meat, or squash all work beautifully! Fresh ravioli cooks a bit quicker, but frozen works perfectly too.
• Butter (3 Tbsp., cut into pieces): This is the heart of the dish! Butter browns to a nutty, golden goodness with a flavor you can’t fake.
• Fresh Sage: A few leaves infuse the brown butter with a cozy herbal aroma; if you love more, add extra!
• Balsamic Vinegar (2 Tbsp.): Adds an unexpected pop of tangy-sweet brightness to balance the richness.
• Parmesan Cheese (1/3 cup): A snowfall of salty, nutty flavor—use fresh grated if you can!
• Salt and Pepper (to taste): Essential for perfectly balanced flavor.

Variations

This Brown Butter Ravioli is incredibly easy to make your own—don’t hesitate to swap in your favorite fillings or try a twist if you’re feeling adventurous! Here are a few ideas to get you started.

• Add Toasted Nuts: Toss in a handful of chopped toasted walnuts or hazelnuts for extra crunch and nutty depth.
• Try Lemon Zest: A sprinkle of lemon zest or a squeeze of juice over the finished dish adds a bright, fresh pop that’s hard to resist.
• Different Ravioli Fillings: Use butternut squash, cheese, chicken, or even mushroom ravioli for your own custom spin.
• Dairy-Free Option: Use a plant-based butter and skip the Parmesan or swap in a dairy-free cheese.

How to Make Brown Butter Ravioli

Step 1: Boil the Ravioli

Fill a big pot with water and bring it to a rolling boil. Don’t forget to salt it generously—like the sea! Gently drop in your fresh or frozen ravioli and cook until they float to the top and are tender, usually 4–5 minutes or according to package directions.

Step 2: Brown the Butter with Sage

While the ravioli cooks, melt butter in a large frying pan over medium heat. Let it bubble and foam, swirling the pan gently. As soon as it turns caramel-gold and smells toasty (about 3–4 minutes), toss in your sage leaves—they’ll sizzle and infuse the butter with their gorgeous aroma.

Step 3: Sauté the Ravioli

With a slotted spoon, gently transfer the cooked ravioli into the pan of browned butter and sage. Let them cook until lightly golden and ever so slightly crispy on both sides, turning with a spatula—don’t stir, as they’re delicate!

Step 4: Finish and Serve

Plate up the hot, glistening ravioli, drizzle with balsamic vinegar, and shower generously with grated Parmesan. Give them a quick grind of black pepper and extra salt if you like. Dive in while they’re hot and perfect!

How to Serve Brown Butter Ravioli

Garnishes

I love finishing Brown Butter Ravioli with a little extra crisped sage, a final snowfall of fresh Parmesan, and a few cracks of pepper. A light zest of lemon or even a sprinkle of toasted chopped nuts adds even more flavor and crunch—totally optional, but always welcome!

Side Dishes

This dish is rich and buttery, so I like to balance it with crisp, simple sides—a pile of lightly dressed arugula, roasted seasonal veggies, or a tangy tomato salad. A glass of something sparkly or a cold Italian white wine is always a treat with Brown Butter Ravioli.

Creative Ways to Present

For a dinner party, serve Brown Butter Ravioli on a large platter, garnished with sage sprigs and Parmesan shards for a dramatic effect. Or go bistro-style and plate individually with a swirl of balsamic reduction—so elegant! You can even use different colored ravioli for a playful, eye-catching twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Brown Butter Ravioli, pack them into an airtight container and refrigerate within two hours. They’ll stay tasty for up to three days—just keep any garnishes separate for best texture.

Freezing

You can freeze cooked ravioli tossed in brown butter for up to one month. Arrange them in a single layer to avoid sticking, then transfer to a freezer-safe container with parchment between layers. Let thaw overnight in the fridge before rewarming.

Reheating

Gently reheat Brown Butter Ravioli in a skillet over low heat with a splash of water to soften, or use a microwave in short bursts. For a crisp edge, a quick sauté in a little extra butter does wonders—just don’t overcook.

FAQs

Final Thoughts

If you’re after big flavor with minimal fuss, you simply can’t beat Brown Butter Ravioli. It’s the recipe I reach for when I want something truly special, fast, and guaranteed to delight. Give it a try — just one bite and I promise, it’ll be love at first forkful!

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