Ravioli with Brown Butter and Sage

Tonight’s dinner is a quick and tasty dish – easy to prepare and enjoy. In this recipe, I used the Parmesan and Black Pepper fresh ravioli from Buitoni which I think worked perfectly. The rest of the ingredients are just fresh sage leaves, garlic, unsalted butter, and grape tomatoes. I also added a bit of diced prosciutto and red pepper flakes to my version, which is optional but highly recommended. This dish comes together quickly with the ravioli taking a mere 7 minutes and the rest taking less than 15 minutes. Quick, easy and tasty… here’s a dish that works for a busy weeknight or a busy weekend. That alone must be the reason this dish is so popular on restaurant menus!

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Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1

Ingredients

9 oz Buitoni Parmesan and Black Pepper ravioli
3 oz grape tomatoes, halved
1 oz prosciutto, diced
1 garlic clove, split and slivered
5 sage leaves, cut into a chiffonade
2 tbsp unsalted butter, at room temperature
1 tsp olive oil
¼ tsp red pepper flakes, optional

Garnish

Romano cheese, grated
flat leaf parsley, chopped

Instructions

Prepare the ravioli per the package instructions.
While the ravioli cooks, heat a large skillet over Medium heat.
Add the olive oil and prosciutto.
Cook the prosciutto until the edges begin to brown, approximately 2 - 3 minutes.
Add the butter to the skillet.
When melted and no longer foaming, add the sage and garlic and if using, the red pepper flakes.
Cook the sage and garlic until the garlic is slightly browned, approximately 2 minutes.
Add the drained ravioli to the skillet and toss to coat.
Brown in the butter mixture, approximately 2 - 3 minutes, tossing occasionally.
Add the tomatoes and toss to coat and combine.
Plate and garnish with grated Romano cheese and chopped flat leaf parsley