Spinach & Ricotta Ravioli with Brown Butter Sage Sauce

23 Feb 2024

10 MINS

20 MINS

Serves 2-4

INGREDIENTS

400g spinach and ricotta ravioli
100g unsalted butter
12 fresh sage leaves
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for serving
Freshly squeezed lemon juice, for serving (optional)
Toasted pine nuts, for garnish (optional)

METHOD

1. Bring a large pot of salted water to a boil. Cook the spinach and ricotta ravioli according to the package instructions or until al dente. Drain and set aside.

2. In a large pan, melt the unsalted butter over medium heat. Add fresh sage leaves and let them crisp up in the butter. Be attentive to prevent burning; the butter should turn golden with a nutty aroma.

3. Add the cooked spinach and ricotta ravioli to the pan with the brown butter and sage. Gently toss to coat the ravioli evenly in the flavoured butter.

4. Season with salt and black pepper to taste. The sage and butter should infuse the ravioli with rich, nutty flavours.

5. Transfer the spinach and ricotta ravioli to serving plates. Spoon some of the brown butter sage sauce over each portion.

6. Finish by grating Parmesan cheese over the top of each serving. The heat from the ravioli will melt the cheese slightly.

7. Drizzle freshly squeezed lemon juice over the ravioli for a hint of brightness. Garnish with toasted pine nuts for an extra crunch.

HANDY TIP

If you want to enhance the flavour of the brown butter sage sauce, consider infusing it with a garlic clove. Remove the garlic before tossing the ravioli.

Add a pinch of nutmeg to the brown butter sage sauce for a warm, aromatic touch.

Vegetarian simple ravioli spinach