Description
A comforting and elegant 25‑minute dinner featuring cheese ravioli tossed in nutty brown butter, crispy sage, toasted pecans, and bright lemon—simple but sophisticated.
Ingredients
2 (9‑oz) packages refrigerated cheese ravioli
½ cup (1 stick) unsalted butter, cubed
⅓ cup loosely packed fresh sage leaves
3 cloves garlic, minced
1 Tbsp lemon zest
2 tsp fresh thyme leaves
⅓ cup finely chopped pecans
1 Tbsp fresh lemon juice
Kosher salt and black pepper, to taste
½ cup shaved Parmesan cheese
Instructions
Cook ravioli in boiling salted water following package directions; drain well.
Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until crisp and butter starts to foam, about 2–3 minutes. Transfer sage to a paper towel–lined plate and set aside.
To the browned butter, stir in garlic, lemon zest, thyme, and pecans; sauté until fragrant and butter turns deep golden, about 2 minutes.
Toss in drained ravioli and cook 1–2 minutes until heated through.
Stir in lemon juice, season with salt and pepper.
Plate ravioli, sprinkle crispy sage leaves and shaved Parmesan on top, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
