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Browned Butter Sage Ravioli with Hazelnuts and Crispy Panko Recipe

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4.4 from 65 reviews

This Browned Butter Sage Sauce over Ravioli recipe features delicate cheese-filled pasta tossed in a rich, nutty browned butter sauce infused with toasted hazelnuts, fresh sage, and garlic. Topped with crispy browned panko breadcrumbs and Pecorino Romano cheese, it provides a flavorful and comforting Italian-inspired meal perfect for a cozy weeknight dinner or special occasion.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Panko Topping

  • 1/2 Tbsp butter
  • 1/2 cup panko bread crumbs
  • Salt and black pepper to taste

Browned Butter Sage Sauce

  • 8 Tbsp butter, cut into 1 Tbsp pieces
  • 1/2 cup chopped hazelnuts (or pecans or walnuts)
  • 1/4 cup (10g) fresh sage leaves, cut into ribbons
  • 2 tsp minced garlic (about 2 cloves)
  • 1 Tbsp fresh lemon juice

Ravioli

  • 20 oz cheese ravioli (or butternut squash ravioli)
  • 1/4 cup reserved pasta water (from cooking ravioli)
  • 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)

Instructions

  1. Toast Panko Breadcrumbs: Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko bread crumbs and cook, tossing occasionally, until evenly golden brown. Remove from heat and transfer toasted panko to a small heatproof bowl. Carefully wipe the skillet fully clean with balled-up paper towels using tongs.
  2. Boil Water for Ravioli: Bring a large pot of salted water to a rolling boil to prepare for cooking the ravioli.
  3. Prepare Browned Butter Sauce: In the now empty skillet, melt the 8 Tbsp butter pieces over medium heat.
  4. Browning the Butter: Cook and stir the butter until it begins to deepen in color to a richer yellow, about 4 to 5 minutes. Be cautious as the butter may splatter.
  5. Add Nuts and Sage: Stir in the chopped hazelnuts and sage ribbons, continuing to cook and stir the mixture until the butter is slightly foamy and nearly browned, approximately 2 minutes. Monitor the color closely since time may vary.
  6. Add Garlic: Mix in the minced garlic and cook the butter until it has a nutty aroma and the milk solids at the bottom have browned to a rich amber color, about 1 minute. Ensure it does not burn or turn dark brown.
  7. Transfer Sauce: Pour the browned butter sage mixture into a heatproof dish and set aside.
  8. Cook Ravioli: Add ravioli to the boiling water and cook just until al dente, following package instructions.
  9. Reserve Pasta Water and Drain Ravioli: Carefully reserve 1/4 cup of the pasta water before draining the ravioli.
  10. Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or to a large bowl. Pour the browned butter sage sauce over the ravioli along with 1 Tbsp fresh lemon juice and 2 Tbsp reserved pasta water. Gently toss to coat, adding more pasta water as needed to thin the sauce.
  11. Serve: Serve immediately, garnished with the toasted panko breadcrumbs and finely shredded Pecorino Romano cheese.

Notes

  • Be careful to not burn the butter during browning; it should turn a rich amber color, not dark brown or black.
  • Use fresh sage leaves for the best flavor; dried sage will not provide the same freshness.
  • Reserve some pasta water to help emulsify and thin the sauce as needed.
  • For a nut-free version, omit nuts but the sauce will miss some texture and flavor.
  • Feel free to substitute hazelnuts with pecans or walnuts based on preference.
  • Use freshly grated Pecorino Romano or Parmigiano Reggiano for best results.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/browned-butter-sage-ravioli-with-hazelnuts-and-crispy-panko-recipe/