Spinach ravioli in burnt butter sauce is a simple Italian-style dinner of tender pasta, nutty browned butter, lemon and sage. Keep the butter hazelnut brown rather than bitter.
Ingredients
- 250 g fresh spinach ravioli
- 60 g unsalted butter and 8 sage leaves
- 1 garlic clove, 1 tablespoon lemon juice and zest
- 2 tablespoons grated Parmesan, salt and black pepper
Method
- Cook ravioli in salted water. Reserve 1/2 cup pasta water and drain.
- Melt butter with sage and garlic until the milk solids turn golden and smell nutty.
- Remove garlic, add lemon and a splash of pasta water, then toss in ravioli gently.
- Finish with Parmesan, zest and pepper. Serve immediately.
Tips and storage
Use a light pan so you can see the butter colour. Refrigerate leftovers for one day and reheat with a spoonful of water.
Can I make it egg-free?
Use egg-free spinach ravioli; the sauce itself is vegetarian.