RAVIOLI WITH SAGE BUTTER RECIPES

Name: Sage & Browned Butter Ravioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti; 1/2 cup butter, cubed; 1/2 cup coarsely chopped fresh sage; 1/2 teaspoon salt; 2 tablespoons lemon juice; 1/4 cup shredded Parmesan cheese

SAGE & BROWNED BUTTER RAVIOLI RECIPE: HOW TO MAKE IT

Sage & Browned Butter Ravioli Recipe: How to Make It image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

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., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1103mg sodium, CarbohydrateContent 58g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - SKINNYTASTE

Butternut Squash Ravioli with Sage Butter - Skinnytaste image

An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 lbs butternut squash diced 1-inch
1 tbsp oil
4 cloves garlic (smashed with the side of a knife)
1/4 cup ricotta (I prefer Polly-o)
1/4 cup Pecorino Romano (plus optional more for serving)
1/4 teaspoon kosher and black pepper (to taste)
1/4 teaspoon nutmeg
24 square wonton wrappers
1 large egg (beaten)
2 tablespoons salted butter
8 fresh sage leaves (divided)

Steps:

Preheat the oven to 400F.
Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
Gently toss raviolis with the butter until warm, 1 to 2 minutes.
Top with black pepper and serve with additional Pecorino Romano, if desired.

Nutrition Facts : ServingSize 6 raviolis, Calories 355 kcal, CarbohydrateContent 46.5 g, ProteinContent 11.5 g, FatContent 14.5 g, SaturatedFatContent 7 g, CholesterolContent 77.5 mg, SodiumContent 502 mg, FiberContent 4 g, SugarContent 3.5 g

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