If you’re searching for a fast, impressive pasta dish that feels like pure comfort, you have to try Brown Butter Ravioli! Tender ravioli gets a decadent makeover with nutty brown butter, crisp sage, and a drizzle of balsamic—every bite is delightfully rich and full of flavor, yet you’ll have dinner on the table in under 30 minutes.
Why You’ll Love This Recipe
- Big wow-factor, tiny effort: Brown Butter Ravioli brings together gourmet richness and elegance with pantry staples you probably already have.
- Customizable for any craving: Use cheese, butternut, or even meat ravioli—this technique flatters every filling!
- Ready in a flash: From boiling water to your first bite, dinner can be on the table in just 25 minutes.
- Showcases simple, seasonal flavors: Nutty browned butter, fragrant sage, and tangy balsamic make every ingredient shine.
Ingredients You’ll Need
This Brown Butter Ravioli relies on a handful of straightforward ingredients, each one playing a starring role. Simple as they are, the combination brings layers of rich flavor, textural contrast, and pure pasta bliss.
- Fresh or frozen ravioli (12 oz.): Choose a ravioli with a filling you love—cheese, squash, or even chicken all work beautifully in this sauce.
- Butter (3 Tbsp, cut into pieces): The heart of the dish! Browning the butter adds a nutty, toasty flavor that sets this pasta apart.
- Fresh sage: Just a handful of leaves infuse the butter with earthy, aromatic depth—skip dried here for best results.
- Balsamic vinegar (2 Tbsp): The tangy drizzle provides the perfect balance, cutting through all that buttery richness.
- Parmesan cheese (1/3 cup): Sharp, salty, and melty—grate it fresh for the best melt and savoriness.
- Salt and pepper: Essential for brightening everything up and letting each ingredient pop.
Variations
One of the joys of Brown Butter Ravioli is how flexible it is! Switch up the flavors, keep things vegetarian, or tailor it to what’s in your kitchen—the possibilities are endless.
- Crispy nut topping: Toss in a handful of toasted walnuts or hazelnuts for delicate crunch and a buttery, toasty boost.
- Lemon zest and juice: For extra brightness, add a squeeze of lemon juice and a sprinkle of zest just before serving.
- Swap the herbs: Not a sage fan? Try fresh thyme or rosemary for a different aromatic twist.
- Different ravioli fillings: This technique shines with cheese, spinach, pumpkin, or even meat-filled ravioli—choose your favorite!
- Kicked-up heat: Sprinkle a pinch of red pepper flakes into the butter as it browns for gentle warmth.
How to Make Brown Butter Ravioli
Step 1: Boil the Ravioli
Bring a big pot of salted water to a gentle boil. Drop in your ravioli (fresh or frozen) and cook just until they puff, rise to the surface, and are al dente—this usually takes about 5 minutes, but check the package directions if you’re unsure. Carefully scoop them out with a slotted spoon so you don’t accidentally break these delicate pillows.
Step 2: Brown the Butter with Sage
While the ravioli cooks, melt the butter in a roomy frying pan over medium heat. Swirl the pan occasionally until the butter foams, then turns golden and smells nutty—this takes just a few minutes. As soon as it’s fragrant, toss in the fresh sage leaves and let them sizzle for about 30 seconds to flavor the butter.
Step 3: Sauté the Ravioli
Gently add the drained ravioli to the sizzling brown butter. Use a spatula to flip each one—resist the urge to stir, as ravioli are delicate and deserve gentle handling! Let them get lightly golden and crisp on both sides, which will only take a few minutes.
Step 4: Plate and Finish
Transfer the Brown Butter Ravioli to serving plates. Drizzle generously with the balsamic vinegar, then finish with a cascade of freshly grated Parmesan. Don’t forget a sprinkle of salt and fresh cracked pepper for that final pop!
Pro Tips for Making Brown Butter Ravioli
- Watch Your Butter Closely: Browning happens fast—keep your eyes on the pan so the butter gets nutty and golden, not burnt!
- Handle Ravioli Gently: Use a spatula to flip (not stir!) when sautéing so each delicate piece keeps its shape.
- Go Fresh with Sage: Fresh sage leaves add depth and subtle crispness—the dried stuff just doesn’t compare here.
- Let Extra Water Drain: After boiling, be sure your ravioli is well-drained so it can brown rather than steam in the buttery pan.
How to Serve Brown Butter Ravioli
Garnishes
A classic finishing touch for Brown Butter Ravioli is a flurry of shaved Parmesan and, if you love color, a few extra whole fried sage leaves for drama. Toasted nuts and a sprinkle of lemon zest can bring both crunch and brightness, making the dish pop both visually and flavor-wise.
Side Dishes
This pasta shines alongside a simple green salad (with peppery arugula is my favorite), or pair it with roasted vegetables like asparagus or Brussels sprouts for a little heartiness. A slice of crusty bread to mop up any brown butter left on your plate is never a bad idea!
Creative Ways to Present
Turn each plate into a restaurant-worthy experience—try presenting the ravioli on individual plates with an artful drizzle of the brown butter sauce and balsamic, then scatter toasted walnuts or finely chopped chives on top. For a dinner party, serve on a big platter as a shareable centerpiece—just don’t forget a generous shower of Parmesan at the table!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Brown Butter Ravioli, let it cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days—these ravioli reheat beautifully!
Freezing
You can freeze leftover ravioli (sauced or unsauced) in a single layer in a freezer-safe container or bag for up to a month. Just be sure to cool them completely first to avoid ice crystals.
Reheating
For best texture, warm Brown Butter Ravioli gently in a skillet over medium-low heat, adding a splash of extra butter or a spoonful of water if needed. Avoid microwaving if you can—it tends to soften the ravioli too much and may mute those glorious brown butter flavors.
FAQs
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Can I use frozen ravioli for Brown Butter Ravioli?
Absolutely! Both fresh and frozen ravioli work perfectly—just follow the cooking directions on the package. Frozen ravioli might need a minute or two longer in boiling water, but the results are still delicious and satisfying.
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What’s the secret to perfect brown butter?
The key is patience and attention. Melt the butter over medium heat, watching for foaming and a deep golden color—swirl the pan gently and remove from heat as soon as it smells nutty and toasty to avoid burning.
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Can I make Brown Butter Ravioli ahead of time?
You can prep the brown butter and cook the ravioli in advance, but for best flavor and texture, sauté the ravioli in the brown butter just before serving. If needed, gently reheat in a pan with a splash of extra butter.
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Are there gluten-free options for this recipe?
Yes! Use your favorite gluten-free ravioli—there are plenty on the market now. The brown butter sauce and toppings are naturally gluten-free, making this a wonderful option for guests with dietary needs.
Final Thoughts
Whether you make it as a cozy weeknight dinner or for a special occasion, Brown Butter Ravioli is the kind of dish that always feels extra. I hope you find it as easy, delicious, and totally irresistible as I do—don’t forget to pour a glass of something you love, dig in, and savor every (nutty, cheesy, buttery) bite.
Print
Brown Butter Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in the rich flavors of brown butter ravioli with a hint of sage and balsamic vinegar. This dish is quick to make and bursting with savory goodness.
Ingredients
Ravioli:
- 1 12 oz. ravioli, fresh or frozen
Brown Butter Sauce:
- 3 Tbsp. butter, cut into small pieces
- Fresh sage
- 2 Tbsp. balsamic vinegar
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for about 5 minutes until al dente.
- Prepare Brown Butter: In a large frying pan, melt butter until browned. Add cooked ravioli and sage, then brown on both sides.
- Finish Dish: Plate the ravioli, drizzle with balsamic vinegar, sprinkle with Parmesan cheese, and season with salt and pepper.
Notes
- Use a spatula to flip the ravioli for a nice sear.
- Enhance the dish with toasted walnuts or hazelnuts for extra crunch.
- Try squeezing lemon juice over the ravioli for a zesty twist.
- Pair meat-filled ravioli as a main course and cheese, butternut squash, or pumpkin ravioli as a side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 119 kcal
- Sugar: 1g
- Sodium: 216mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 2g
- Protein: 3g
- Cholesterol: 30mg
