Spinach Ravioli

In brown butter with sage & garlic sauce

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called 'beurre noisette' in French, which translates to hazelnut butter, named for its rich, nutty flavour.

Spinach Ravioli
Serves 2
10 mins
15 mins
513 per serving


1 pack of spinach & ricotta ravioli

8 tablespoons butter

1 clove clove garlic, crushed and chopped

1/4 cup coarsely chopped sage leaves

1/8 teaspoon ground black pepper

1/4 tsp salt


Products in this recipe


Cook the ravioli according to pack instructions.
For the brown butter - Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Season the sage brown butter sauce, ground black pepper, and salt, to taste.
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