Cheese Ravioli (1/2 Gallon) Recipe
Serves 4 people
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Ingredients
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Ravioli (fresh or frozen)
Sauce (simple brown butter sage)
Finishing
Method
Ravioli (fresh or frozen)
- 1
Bring water to a boil
Bring a large pot (at least 3–4 quarts) of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 2
Cook ravioli
Add the cheese ravioli to the boiling water gently, stirring immediately to prevent sticking. Fresh ravioli will cook in 2–4 minutes; frozen ravioli will take 4–6 minutes. Cook until ravioli float and are tender but still hold shape. Reserve 1/2 cup of the starchy pasta cooking water, then drain ravioli in a colander.
Sauce (simple brown butter sage)
- 3
Prepare ingredients
While the water heats, thinly slice the garlic (if using) and rinse/dry the sage leaves. Grate the lemon zest and cheese.
- 4
Brown the butter
In a wide skillet over medium heat, add the unsalted butter. Let it melt and gently bubble. Swirl the pan occasionally. After 4–6 minutes the butter will foam and the milk solids will begin to turn light brown and smell nutty. Watch closely to avoid burning.
- 5
Add sage and garlic
Once butter is golden-brown, lower heat to medium-low and add the sage leaves and sliced garlic. Cook for 30–60 seconds, until the sage crisps slightly and the garlic is fragrant and lightly golden. If using, add lemon zest and stir. Remove from heat to prevent the butter from continuing to brown.
- 6
Season sauce
Stir in freshly ground black pepper and taste; add sea salt as needed. If sauce seems too thick, add 1–2 tablespoons of the reserved pasta water to loosen.
Finishing
- 7
Combine ravioli and sauce
Transfer the drained ravioli to the skillet with the brown butter sage (use tongs or a slotted spoon). Gently toss or swirl the ravioli in the sauce over low heat for 30–60 seconds so they are evenly coated. If necessary, add up to 1/4 cup of the reserved pasta water to create a silky coating.
- 8