Ravioli with Brown Butter and Sage
 
Prep time
Cook time
Total time
 
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
  1. Prepare the ravioli per the package instructions.
  2. While the ravioli cooks, heat a large skillet over Medium heat.
  3. Add the olive oil and prosciutto.
  4. Cook the prosciutto until the edges begin to brown, approximately 2 - 3 minutes.
  5. Add the butter to the skillet.
  6. When melted and no longer foaming, add the sage and garlic and if using, the red pepper flakes.
  7. Cook the sage and garlic until the garlic is slightly browned, approximately 2 minutes.
  8. Add the drained ravioli to the skillet and toss to coat.
  9. Brown in the butter mixture, approximately 2 - 3 minutes, tossing occasionally.
  10. Add the tomatoes and toss to coat and combine.
  11. Plate and garnish with grated Romano cheese and chopped flat leaf parsley
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/23/ravioli-with-brown-butter-and-sage/