How to make it

  • 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 to 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 Parmesan.

Reviews & Comments 3

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    " It was excellent "
    dmajor ate it and said...
    I am going to try this one out! Thank you! You have my 5!
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    " It was excellent "
    lunasea ate it and said...
    I've used this recipe several times myself and it is wonderful. Brown butter and sage is a great combo - I also use it with seared scallops and chicken. Great post, hon - thanks so much!
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    Sounds really good. I haven't made raviolis in a while. I'm going to try this recipe. Thank you!
    Was this review helpful? Yes Flag

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