This is similar to other recipes we've made, but we obviously like the flavor and the simplicity. It also helped to use the prepackaged ravioli because it made it super-quick. We even had time to watch some TV after dinner before I had to head out to class! Not only was it quick and easy, it was very tasty and we enjoyed it. We used spinach-ricotta ravioli and it worked great with the flavors. We would definitely make this again.
Ravioli with Brown Butter and Sage
Real Simple, January 2007
1 24-ounce package fresh cheese ravioli
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 teaspoon kosher salt
1/4 teaspoon 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 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.
Yield: 4 servings