Ravioli with Brown Butter, Garlic and Sage

Ingredients:

Store bought or handmade ravioli -about 12 oz

5 to 6 cloves of garlic, chopped well

20 to 25 leaves of sage rinsed and dried - you may chop these if they’re large, but I like them whole.

One stick of salted butter

Salt and pepper to taste

Parmesan to serve

Directions:

Place the butter in a sauce pan, I typically use a large wok, bring it up to a foamy state using medium heat. Add the sage and garlic and salt and pepper until the butter turns brown and the sage is crispy being - careful not to burn the garlic.

In the meantime, follow the cooking instructions for the ravioli, or if fresh, cook in a large pot of salted water for 2 to 3 minutes until al dente.

Place the raviolis in a large pasta bowl , add the sauce and finish with Parmesan cheese. Serve immediately.

This is a wonderful savory and satisfying recipe that I have tasted in many different restaurants. This is my version with garlic which I discovered during the Covid19 pandemic when we were in isolation. I was forced to use ingredients I had at the house. The sage came from my garden and I happened to have some sausage stuffed ravioli in the freezer. My husband went crazy, he loved it so much. I served it with the simple arugula salad you can find in my book or on my site.