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Creamy Brown Butter Sage Ravioli with Walnuts

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A comforting and easy homemade ravioli dish featuring nutty browned butter, fragrant sage, and crunchy toasted walnuts, perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • Fresh pasta sheets or store-bought ravioli
  • 1 cup (250g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 10–12 fresh sage leaves, finely chopped and whole
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) toasted and chopped walnuts
  • ¼ cup (60ml) heavy cream or half-and-half (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg
  • 1 clove garlic, minced (optional)

Instructions

  1. Prepare the ravioli filling by combining ricotta cheese, grated Parmesan, finely chopped sage, nutmeg, salt, and pepper in a mixing bowl until smooth and creamy. Set aside.
  2. If making fresh pasta, roll out dough into thin sheets about 1/16 inch (1.5 mm) thick using a rolling pin or pasta machine. Dust lightly with flour to prevent sticking.
  3. Assemble ravioli by placing small spoonfuls (about 1 teaspoon) of filling on one pasta sheet spaced 1 ½ inches apart. Brush around filling with water or beaten egg to seal. Lay another sheet on top and press edges firmly to seal. Cut between mounds to form individual ravioli.
  4. Bring a large pot of salted water to a rolling boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface and feel tender. Remove with a slotted spoon and set aside on a warm plate.
  5. In a large skillet over medium heat, melt unsalted butter and cook until it foams and turns golden brown with a nutty aroma, about 5 minutes. Stir constantly to prevent burning.
  6. Add whole sage leaves to the browned butter and cook for 1-2 minutes until crisp and fragrant. Remove leaves if desired or leave for garnish.
  7. Stir in toasted chopped walnuts and cook for another minute.
  8. Pour in heavy cream or half-and-half (if using) and stir to combine. Cook for 1-2 minutes until sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
  9. Gently toss cooked ravioli in the sauce, coating well. Heat through for about a minute without breaking the pasta.
  10. Serve immediately, spooning extra sauce over the ravioli and sprinkling with additional Parmesan if desired.

Notes

Watch the butter closely when browning to avoid burning; remove from heat as soon as it turns golden with nutty aroma. Toast walnuts in a dry pan before adding to sauce for best flavor. Use water or beaten egg to seal ravioli edges to prevent leaks. Cook ravioli in batches to avoid sticking. Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet with a splash of water or cream.

Nutrition

Keywords: ravioli, brown butter, sage, walnuts, creamy sauce, homemade pasta, easy dinner, comfort food

Find it online: https://forkifyfun.com/creamy-brown-butter-sage-ravioli-with-walnuts-easy-homemade-recipe/