This is a recipe I’ve been sitting on awhile. I finally decided to make it. The ravioli I had in my freezer was a bigger bag than this called for, so I saved about 1/3 of it and put it back in the freezer. Toby looked at all the ravioli in the pot and then at my pan of butter, shallots, and sage, and didn’t think I would have enough sauce for all the pasta. I proved him wrong! I didn’t think this would have much taste, but let me tell you, it was great! I just thought it would be all bland, and wasn’t sure I wanted to use whole sage leaves, but this just had a really good flavor. I will definitely make this again. With this, we had garlic bread and a green salad (with some leftover Colin Cowie vinaigrette).
Ravioli with Brown Butter and Sage
( Real Simple, Jan. 2007)
1 24-ounce package fresh cheese ravioli
6 tbsp unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 tsp kosher salt
1/4 tsp black pepper
3/4 cup (3-ounces) grated Parmesan
Cook the ravioli according to the package directions. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1-2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper. Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining cheese.