Brown Butter Ravioli with Sage, Spinach, and Walnuts


Brown Butter Ravioli with Sage, Spinach, and Walnuts

Servings 4 Servings


  • 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


  • 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!