30-Minute Brown Butter Sage Ravioli with Burst Tomatoes & Lemon Ricotta
Brown butter and sage form a nutty, aromatic pan sauce that coats store-bought ravioli in the time it takes to boil the pasta. Blistered cherry tomatoes add brightness, a spoonful of lemon ricotta adds creaminess, and toasted pine nuts provide crunch against the tender pasta. The entire dish is on the table in under 30 minutes.
Equipment
- Large pot (at least 5 quarts)
- 12-inch skillet (preferably light-colored to monitor browning)
- Spider strainer or slotted spoon
- Ladle
- Colander
- Microplane zester
- Tongs
- Measuring cups and spoons
- Small bowl (for ricotta)
- Wooden spoon or silicone spatula
Ingredients
- 1 tablespoon Kosher salt for seasoning pasta water; adjust to taste. Diamond Crystal preferred
- 2 tablespoons pine nuts toast for crunch and nuttiness
- 6 tablespoons unsalted butter high-quality European-style butter browns beautifully
- 1 teaspoon extra-virgin olive oil a touch helps stabilize the butter as it browns
- 12 leaves fresh sage whole leaves; large and vibrant if possible
- 2 cloves garlic thinly sliced
- ¼ teaspoon crushed red pepper flakes optional heat; adjust to taste
- 1 ½ cups cherry or grape tomatoes halved; choose sweet, firm tomatoes (about 8 oz)
- 18 ounces fresh cheese ravioli refrigerated; 4-cheese or spinach-ricotta. Two 9-oz packages
- 1 teaspoon lemon zest from 1 medium lemon, finely grated
- 1 tablespoon fresh lemon juice squeezed just before using
- ½ cup reserved pasta water starchy water helps emulsify the sauce
- ½ cup whole-milk ricotta look for a creamy artisanal brand; drain if watery
- ⅓ cup Parmigiano Reggiano finely grated, plus extra for serving
- ½ teaspoon freshly ground black pepper coarsely ground for aroma
- 1 cup baby arugula optional; for a peppery finish
- 1 pinch flaky sea salt optional finishing salt
Instructions
- Boil Water and Optionally Warm Plates (2–3 minutes active): Fill a large pot with water and bring to a rolling boil. Salt generously with 1 tablespoon kosher salt—it should taste like the sea. Optional for perfect service: warm bowls/plates in a 200°F (95°C) oven.
- Toast Pine Nuts (2–3 minutes): In a dry 12-inch skillet over medium heat, toast pine nuts, shaking the pan until golden and fragrant. Transfer to a small plate to prevent over-browning.
- Brown the Butter with Sage (4–6 minutes): Add 6 tablespoons butter and 1 teaspoon olive oil to the skillet over medium heat. When the butter foams, add sage leaves. Cook, swirling, until the milk solids turn deep golden and the aroma is nutty, 3–5 minutes. Watch closely—golden brown is flavorful; black is bitter.
- Aromatics and Tomatoes (1–2 minutes): Stir in sliced garlic and red pepper flakes for 30 seconds. Add halved cherry tomatoes and toss just until skins blister and release a little juice, about 60–90 seconds. Reduce heat to low to hold.
- Cook the Ravioli (3–4 minutes): Slide fresh ravioli into the boiling water. Stir gently to prevent sticking. Cook until they float and are just tender, 3–4 minutes. Reserve 1/2 cup pasta water, then transfer ravioli directly to the skillet using a spider or slotted spoon.
- Emulsify and Brighten (1–2 minutes): Turn skillet to low. Add lemon zest, lemon juice, and about 1/4 cup reserved pasta water. Toss gently to coat and emulsify until the sauce looks glossy and lightly thickened. Sprinkle in Parmigiano and black pepper; toss again. Add more pasta water by the tablespoon if needed for a silky, loose coating.
- Season the Ricotta (1 minute): In a small bowl, mix ricotta with a pinch of salt, a crack of pepper, and a few drops of olive oil. If very thick, loosen with 1–2 teaspoons warm pasta water to make it spoonable.
- Finish and Plate (2 minutes): Taste and adjust salt or lemon. Fold in baby arugula just to wilt. Plate the ravioli, spoon over tomatoes and brown butter, dollop ricotta, shower with toasted pine nuts and extra Parmigiano. Finish with flaky sea salt and a thread of olive oil. Serve immediately on warm plates.
Notes
Lisa’s Tips:
- Butter Insurance: A teaspoon of olive oil raises butter’s smoke point, reducing the risk of burning while browning.
- Ravioli Care: Use a gentle boil, not a raging one, to keep seams intact. Stir once right after adding.
- Tomato Swap: In winter, use high-quality sun-dried tomatoes (oil-packed, patted dry) for consistent sweetness.
- Herb Variations: Replace sage with thyme or a few basil leaves added off heat for a different perfume.
- Cheese Choices: Pecorino Romano adds a saltier, sharper edge; use 1/4 cup to start and adjust.
- Dairy-Free: Brown 3 tablespoons olive oil until aromatic with sage; it won’t “brown” the same way, but you’ll get a toasty, herbal oil.
- Gluten-Free: Choose gluten-free ravioli and skim foam from butter to clarify if sensitive to milk solids.
Serving Suggestions:
- Plate in warm shallow bowls. Let the ravioli sit slightly off-center and spoon the brown butter and tomatoes to one side for a painterly effect.
- Garnish with whole crisped sage leaves, pine nuts, lemon zest, and a final microplane of Parmigiano.
- Pair with a crisp Pinot Grigio or a light, lemony spritz; a simple arugula salad with shaved fennel makes a perfect side.
- Visual Cues: Glossy sauce, ruby tomatoes, flecks of zest, and steam rising—these signal you’ve nailed it.
Optional Advanced Instructions:
- Make-Ahead: Toast pine nuts and zest the lemon up to 2 days ahead. Wash/dry sage and store wrapped in a paper towel.
- Parallel Cooking: Start browning butter while the water heats; drop ravioli as the butter reaches hazelnut-brown so both finish together.
- No Microplane? Finely mince zest with a sharp knife. No spider? Use a slotted spoon and work gently.
Timing:
Prep Time: 15 minutes (0 hr 15 min)Cook Time: 12 minutes (0 hr 12 min)
Total Time: 27 minutes (0 hr 27 min)
Nutrition
Calories: 720kcalCarbohydrates: 58gProtein: 27gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 136mgSodium: 2714mgPotassium: 233mgFiber: 5gSugar: 5gVitamin A: 1160IUVitamin C: 16mgCalcium: 216mgIron: 14mg
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