Sage Butter Ravioli (Print Version)
# Ingredients:
01 -
Two 9-ounce packs of chilled ravioli.
02 -
1/2 cup of unsalted butter, cut into pieces.
03 -
Roughly a third cup of fresh sage leaves.
04 -
Three garlic cloves, finely chopped.
05 -
Zest from one lemon, about a tablespoon.
06 -
2 teaspoons of freshly chopped thyme.
07 -
About a 1/3 cup of finely chopped pecans.
08 -
A tablespoon of fresh lemon juice.
09 -
Add a pinch of both kosher salt and black pepper.
10 -
Half a cup of shaved Parmesan cheese.
# Instructions:
01 -
Boil some water, then season it with salt. Toss in the ravioli and let it cook as directed on the package. Strain when finished.
02 -
Melt the butter in a big pan over medium heat. Toss in the sage leaves and let them sizzle until crispy and the butter gets frothy, about 2-3 minutes. Take the sage out and set it on a paper towel.
03 -
Add the garlic, zest, thyme, and pecans to the browned butter. Let it cook until it smells amazing and looks like deep golden butter, roughly 2 minutes.
04 -
Put the ravioli into your sauce and warm it for 1-2 minutes. Stir in the lemon juice, and sprinkle some salt and pepper over it.
05 -
Scatter Parmesan cheese and the crispy sage you set aside on top before serving.
# Notes:
01 -
Refrigerated ravioli of any variety works great for this.
02 -
Stick to fresh herbs for the best flavor.