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Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.
Image générée par IA
Image générée par IA
Fresh sage perfumes the butter while its browned milk solids add hazelnut depth. A splash of starchy pasta water turns the butter into a glossy sauce that clings to the ravioli instead of pooling on the plate.
Refrigerate leftovers in an airtight container for up to 2 days. Keep the ravioli and sauce together, as the butter will solidify when chilled.
Reheat gently in a skillet over low heat with 1 to 2 tablespoons of water, tossing until steaming hot and supple; avoid boiling, which can split the ravioli.
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