class=”alignnone size-full wp-image-2818″ alt=”Sage & Browned Butter Ravioli | Ashlee-Proffitt [Recipe by Taste of Home]” src=”http://ashleeproffitt.com/wp-content/uploads/2014/03/browned-butter-ravioli1.png” width=”700″ height=”1050″ />
I am obsessed with this recipe.
And that is a bad thing because there is nothing remotely healthy about it. Serve with a giant bowl of spinach and make yourself feel better about the 1/2 cup of butter you are about to consume.
By the way, I use only real butter when I cook. I am the granddaughter of a dairy farmer, what can I say?
Sage & Browned Butter Ravioli
Print recipe| From magazine | Taste of Home: Simple & Delicious |
Ingredients
- 1 package (20 oz) refrigerated ravioli ()
- 1/2 cup butter (cubed)
- 1/2 cup fresh sage (coarsely chopped)
- 1/2 teaspoon salt ()
- 2 tablespoons lemon juice ()
- 1/4 cup shredded parmesan ()
- 2 garlic cloves ()
Note
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| Drain ravioli, reserving 2 Tbsp. pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with parmesan cheese. | |
