How to Make BROWNED BUTTER SAGE Sauce for RAVIOLI

Transform a simple weeknight dinner into an Italian-inspired dish with this Brown Butter Sage Sauce recipe with ravioli. Made with just six ingredients, this sauce has minimal prep time but delivers rich, layered flavours. As the butter turns golden and releases its nutty aroma, fresh sage leaves crisp up, infusing the sauce with a warm, earthy fragrance that instantly awakens the senses.
The perfect pairing for this golden, nutty and subtly herbaceous sauce are none other than Nonna’s ricotta and spinach ravioli.
If you’re short on time, on the other hand, store-bought ravioli, like butternut squash ravioli or pumpkin ravioli will work too. Just make sure to choose a mild filling so it doesn’t overpower the beautiful sauce. Choose quality ravioli too – check the ingredients, there shouldn’t be too many.
The Star Ingredients: Butter and SageThe star of this dish is the butter, gently cooked until golden brown to release a rich, nutty aroma and flavour. If you feel as though it might be heavy, you can use unsalted butter to keep it lighter (it has less sodium too). The fresh herbs aroma from the sage is one of a kind and when eaten with a bite of the ravioli smothered in the sauce you will immediately understand the pairing.
Topped with a generous sprinkle of Pecorino—because cheese makes everything even better—this dish is heavenly.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/ravioli-butter-and-sage/

#pasta #ravioli #vincenzosplate

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INGREDIENTS:
Premade Ravioli Nonna’s recipe https://youtu.be/lwc_VBbbCkw?si=4eUGdA5OP48-TW5v
200 g / 7oz organic grass-fed butter
Fresh sage leaves small bunch
Lemon zest
Pistachios crushed
Parmesan or Pecorino grated

METHOD:
1. Bring a large pot of water to a boil on high-heat, then add 1 large teaspoon of rock salt and allow it to dissolve. Add in the ravioli of choice and cook according to the package instructions – or taste test until al-dente if homemade. Quickly stir to prevent the ravioli from sticking together.
2. While the ravioli are cooking, use a grater to zest the lemon and set aside.
3. Heat a large pan and melt the butter over medium-low heat. Gradually add the fresh sage leaves and stir with a wooden ladle. Cook for about 3 minutes, stirring occasionally to prevent the butter from burning.
4. Once the ravioli are ready, strain them and add directly to the pan with the butter and sage sauce. Give them a gentle toss to ensure each one is well coated.
5. Remove from heat, then add the grated Pecorino, crushed pistachios, and lemon zest. Toss everything together or use a spoon to gently stir.

HOW TO SERVE:
Start by scooping a spoonful of brown butter sauce onto a flat plate, letting it coat the bottom. Sprinkle some Pecorino or Parmesan, then place the ravioli on top. Add more sage leaves, extra grated pecorino, lemon zest, and crushed pistachios to finish. Finally, drizzle butter sauce over the top for an extra glossy finish and a touch of black pepper.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Ravioli Butter and Sage
0:20 Ingredients of Ravioli Butter and Sage
2:02 Boiling the Ravioli
2:43 How to Make Ravioli Butter and Sage
6:25 Combining Ravioli with Butter and Sage Sauce
8:59 How to Serve Ravioli Butter and Sage
10:18 Time to Eat Ravioli Butter and Sage, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).