Browned Butter Sauce for Ravioli

If you’re stuck in a pasta rut, nix the classic tomato sauce. Instead, try this browned butter sauce for ravioli that’s nutty, sweet and almost caramel-like. It’s what I reach for when I’m ready to retire summery pastas for the year and lean into the coziness of fall pastas. I love that it’s rich from the fat in the recipe, but also fragrant from the fresh sage.

While this recipe calls for ravioli stuffed with cheese, you can certainly reach for other flavors like butternut squash, lemon ricotta, mushroom or pumpkin ravioli. Serve it with sauteed spinach, toasted garlic bread or a refreshingly vinegary salad.

Ingredients for Browned Butter Sauce for Ravioli

• Ravioli: This recipe relies on store-bought cheese ravioli, but you can use any flavor. Or you can go the extra mile and try making homemade ravioli. It’s actually pretty easy!
• Butter: Since the butter is so integral to this recipe, splurge on one of the best butter brands from the store. European-style butter has a higher fat content, so I go with Kerrygold or Plugra.
• Sage: The sage infuses this rich, buttery sauce with woodsy and earthy flavors. Use fresh sage here. If you can only find dried sage, cut down the amount to 1 tablespoon.
• Lemon juice: We add a spritz of lemon juice to bring bright, punchy notes to this browned butter sauce. Always use fresh lemon juice for the best flavor.
• Parmesan: The shredded Parmesan infuses salty and nutty notes into this browned butter sauce. Grate your Parmesan fresh from the block for the best flavor. Many preshredded cheeses contain cellulose to prevent caking, which can inhibit melting.

Directions

Step 1: Prep the ravioli

Cook the ravioli according to the package directions.

Step 2: Make the browned butter sage sauce

In a large heavy saucepan, melt the butter over medium heat. Heat the butter for five to seven minutes or until it’s golden brown, stirring constantly.

Immediately stir in the sage and salt, then remove the pan from heat.

Step 3: Combine the pasta and sauce

Drain the ravioli, reserving 2 tablespoons of pasta water. Add the ravioli, the reserved pasta water and the lemon juice to the butter mixture and gently toss to coat the pasta. Garnish the ravioli with cheese before serving it.

Browned Butter Sauce for Ravioli Variations

• Add basil: Kick up the aromatics by stirring some basil into the sauce along with the sage.
• Add pancetta: For saltier and more savory bites, fry up pancetta or bacon and mix it into the browned butter sauce.
• Add pumpkin seeds: To infuse crunchy texture into this sauce, stir in roasted pumpkin seeds.

How to Store Browned Butter Sauce for Ravioli

To store ravioli in browned butter sauce, allow them to cool to room temperature, then pack them into an airtight container. They will last up to four days in the refrigerator.

Can you make sage browned butter sauce for ravioli ahead of time?

Yes, you can prepare this browned butter sauce for ravioli beforehand. Follow the recipe without cooking the ravioli, then cool the sauce to room temperature. Store the sauce in the fridge up to three days, then reheat it (and cook the ravioli!) when you’re ready to serve. Make sure to reserve a bit of pasta water to add to the browned butter.

Can you freeze browned butter sage sauce for ravioli?

Yes, you can freeze browned butter sauce without the ravioli. Allow it to cool to room temperature, then pack it in an airtight container or vacuum-sealed bag. You can keep it in the freezer for up to three months, then defrost it when you’re ready to use it.

Browned Butter Sauce for Ravioli Tips

How do I prevent my browned butter sauce from burning?

To prevent the browned butter sauce from burning, cook the butter over low heat in the saucepan. As soon as the milk solids turn golden and the mixture smells toasty and malty, take the saucepan off the heat and add the sage and salt. If your ravioli isn’t ready yet, pour the browned butter mixture into a heatproof bowl to stop it from cooking. If you leave the browned butter in the saucepan (even though it’s off the heat), the saucepan’s residual heat will keep cooking the butter and quickly burn it.

Butter takes on a bitter, burnt flavor if it becomes too dark and starts to separate. Unfortunately, there’s no saving too-browned or burnt butter, and you’ll have to start over. Take your time when browning the butter, and have everything ready to add to the saucepan so you can get it right the first time.

How can I keep the ravioli from sticking to one another after cooking?

To keep ravioli from sticking to one another after they’ve been cooked, toss them in 1 or 2 teaspoons of olive oil. Don’t overdo it, or they’ll have a very pronounced olive oil taste. The oil will keep the pasta slick so the pieces don’t stick. I highly recommend doing this so they’re ready to go as soon as the sauce is done. You don’t want to risk waiting too long on the ravioli and burning the browned butter sauce in the process!

What can I serve alongside cheese ravioli with browned butter sauce?

Serve ravioli in browned butter sauce with roasted fall veggies and slices of crusty bread. I adore eating browned butter ravioli with fall salads filled with candied pecans and sliced pears, and dressed with a balsamic-mustard vinaigrette. Other fantastic fall side dishes for this ravioli with browned butter sauce include acorn squash slices, roasted green beans with walnuts, or herb-buttered rainbow carrots.