Ravioli with Brown Butter, Walnuts and Sage
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 84 milligrams
- Sodium
- 581 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 13 grams
- Total: 20 min (4 servings)
- Active: 20 min
Ingredients
Kosher salt
1/2 cup chopped walnuts
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
12 to 16 sage leaves
1 1/2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese, plus more for serving
Freshly ground pepper
Directions
- Bring a large pot of salted water to a boil. Toast the walnuts in a large wide skillet over medium heat, tossing occasionally, until a shade darker, about 3 minutes.
- Add the ravioli to the boiling water and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, add the butter and sage to the skillet with the walnuts. Cook over medium heat, swirling the pan, until the butter turns a nutty brown color, 3 to 4 minutes. (First it will melt and start to foam, then the foam will subside and the butter will start to brown.) Stir in the lemon juice. Add the ravioli and 1/2 cup of the reserved cooking water to the skillet. Cook, tossing, until the ravioli is evenly coated in the sauce; add more cooking water as needed, 1 tablespoon at a time.
- Add the cheese to the skillet and toss until combined; season with salt and pepper. Divide the ravioli among plates and serve with more Parmesan.