Ravioli with Sage Butter Sauce
The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!
Ingredients
- 2 (9-ounce) packages refrigerated ravioli
- ½ cup unsalted butter, cubed
- ⅓ cup loosely packed fresh sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- ⅓ cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shaved Parmesan
Instructions
- In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
- Melt butter in a large skillet over medium heat. Add sage and cook until sage is crispy and butter starts to foam, about 2-3 minutes. Transfer sage to a paper towel-lined plate; set aside.
- Add garlic, lemon zest, thyme and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.
- Stir in ravioli until heated through, about 1-2 minutes.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately with Parmesan and sage.