Crowd-Pleasing Spinach and Ricotta Ravioli with Brown Butter and Sage
Pasta dinners are always a hit, and this version of the classic dish is as simple as it gets. With only two steps yet a dynamic depth of flavors, it will certainly earn its moniker when you serve it at your spring gatherings.
Makes 12 to 16 servings
Ingredients:
- 3 sticks (24 tbsp.) butter
- 3 lb. spinach and ricotta ravioli, cooked al dente, and drained
- 1¾ tsp. salt
- 1⅛ tsp. ground black pepper
- 2½ c. grated Parmesan cheese
- ¼ c. plus 2 tbsp. chopped sage leaves
- 1¼ c. plus 1 tbsp. olive oil
- 3 cloves garlic, minced
- Freshly squeezed juice of ½ lemon
- ¼ c. white wine
- 40 crack-cracks of black pepper
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Instructions:
- In a large heavy skillet over high heat, melt the butter, and let it thoroughly brown, but not burn.
- Add the cooked ravioli to a large mixing bowl, pour the butter over them, and then add all of the remaining ingredients, and toss them together so that everything is fully combined before serving immediately, or later, at room temperature, or reheated. In other words, this is a virtually foolproof crowd-pleaser, and it will be very difficult to screw up.
