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.

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INGREDIENTS

Pack 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

METHOD

Cook the ravioli according to pack instructions.

FOR THE BROWN BUTTER:

1

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.

2

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.

3

Season the sage brown butter sauce, ground black pepper, and salt, to taste.

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