Brown Butter Ravioli with Sage, Spinach, and Walnuts
Brown Butter Ravioli with Sage, Spinach, and Walnuts
Ingredients
- 1 pound store-bought cheese ravioli
- 8 tablespoons butter (1 stick)
- ¾ cup walnuts, chopped
- 10-12 fresh sage leaves
- 5 garlic cloves, finely chopped
- 6- ounce bag fresh spinach, de-stemmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated parmesan
- pinch crushed red pepper, optional
Instructions
- Bring a pot of water to a boil. Add ravioli and cook according to package directions.
- Reserve ¼ cup of the hot cooking water and drain.
- Heat a 12″ skillet on medium heat; add butter and cook until butter foams, giving the pan a good occasional swirl. Once butter foams, keep a close eye on it, the color will change quickly. As soon as it starts to turn a light brown color, lower the heat to the lowest setting. Add walnuts, sage, and garlic and cook for 1 minute. Add spinach and reserved hot water to the pan, season with salt and pepper; stir and combine well (about 2 minutes). Add ravioli and finish with fresh parmesan and crushed red pepper (if using). Enjoy!