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Browned Butter Sage Sauce over Ravioli with Hazelnuts and Panko Recipe

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4.2 from 70 reviews

A delicious and elegant Browned Butter Sage Sauce served over cheese ravioli, topped with crunchy browned panko bread crumbs, hazelnuts, and Pecorino Romano cheese. This recipe features rich browned butter infused with fresh sage and garlic, perfectly complementing tender ravioli for a comforting yet sophisticated meal.

Ingredients

Sauce Ingredients

  • 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

Pasta Ingredients

  • 20 oz cheese ravioli (or butternut squash ravioli)
  • 1/4 cup pasta water (reserved from cooking ravioli)

Topping Ingredients

  • 1/2 Tbsp butter
  • 1/2 cup panko bread crumbs
  • Salt and black pepper, to taste
  • 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)

Instructions

  1. Brown the Panko: 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 to a small heatproof bowl. Carefully wipe the skillet clean using paper towels and tongs.
  2. Boil Water for Ravioli: Bring a large pot of salted water to a boil to cook ravioli later.
  3. Make Browned Butter Sauce: Using the now-empty skillet, melt 8 Tbsp butter over medium heat. Cook and stir the butter until it begins to deepen in color to a deeper yellow, about 4 to 5 minutes, watching carefully as the butter may splatter.
  4. Add Nuts and Sage: Stir in the chopped hazelnuts and fresh sage ribbons. Continue cooking and stirring until the butter becomes slightly foamy and nearly browned, approximately 2 minutes. Keep a close eye on the color.
  5. Add Garlic: Stir in minced garlic and cook the butter mixture until it emits a nutty aroma and the milk solids at the bottom turn a rich amber brown, about 1 minute—be careful not to burn.
  6. Set Sauce Aside: Pour the browned butter sage sauce into a heatproof dish and set aside.
  7. Cook Ravioli: Add ravioli to the boiling water and cook just until al dente according to package instructions.
  8. Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Drain the ravioli well.
  9. Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or a large bowl. Pour the browned butter sage sauce over the ravioli. Add 1 Tbsp lemon juice and 2 Tbsp reserved pasta water, gently tossing to coat the ravioli. Add more pasta water as needed to thin the sauce to your liking.
  10. Serve: Plate the ravioli immediately. Garnish with the browned panko bread crumbs, finely shredded Pecorino Romano cheese, and season with salt and black pepper to taste.

Notes

  • Use fresh sage leaves for the best flavor and texture.
  • Watch the browned butter closely to avoid burning it; it should be a rich amber color.
  • Toast panko bread crumbs until golden for added crunch and nutty flavor.
  • You can substitute hazelnuts with pecans or walnuts as preferred.
  • Reserve pasta water helps to loosen the sauce for perfect coating.

Find it online: https://recipethrive.com/browned-butter-sage-sauce-over-ravioli-with-hazelnuts-and-panko-recipe/