Ravioli with Brown Butter and Sage

Name: Ravioli with Brown Butter and Sage
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 680 grams package fresh cheese ravioli; 16 fresh sage leaves; 0 teaspoons kosher salt; 85 grams 3/4 cup grated Parmesan; 2 mediums shallots, thinly sliced; 6 Tbsps unsalted butter

Ravioli with Brown Butter and Sage might be just the Mediterranean recipe you are searching for. One serving contains 811 calories, 33g of protein, and 43g of fat. For $2.12 per serving, you get a main course that serves 4. If you have pepper, kosher salt, parmesan, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Cook the ravioli according to the package directions. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams.

Ingredients you will need

Ravioli

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shallot

Sage

Remove from heat. Season with the salt and pepper. Return the drained ravioli to the pot, add the butter and sage, and toss gently.

Ingredients you will need

Salt And Pepper

Ravioli

Butter

Sage

Equipment you will use

Pot

Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining Parmesan.

Ingredients you will need

Parmesan

Equipment you will use

Bowl

Equipment

Frying Pan

Pot

Bowl

Ingredients

Servings:

0teaspoons

black pepper 680grams

package fresh cheese ravioli 16

fresh sage leaves 0teaspoons

kosher salt 85grams

3/4 cup grated Parmesan 2mediums

shallots, thinly sliced 6Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Poggerino Chianti Classico Bugialla Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.