Brown Butter Garlic Ravioli is your answer to a simple weeknight meal! So easy to make, this pasta dish is bursting with flavor! Warm, melty butter, fresh sage and rosemary, lots of garlic, and of course a mountain of parmesan all mixed with tender cheesy ravioli!
Brown Butter Garlic Ravioli
It’s no secret that we love pasta in this household. From Mac and Cheese to Ramen Noodles, we know that any pasta is good pasta. It’s generally relatively cheap to make, feeds a crowd, and is super easy to throw together. But just because a recipe is simple doesn’t mean it isn’t absolutely delicious! This brown butter garlic ravioli utilizes fresh ingredients, cheese stuffed ravioli, a homemade butter lemon sauce, and is served with freshly grated parmesan cheese. Serve it alongside a fresh salad or baked asparagus, A giant chunk of garlic bread, or dig in as is for a comforting dish that still feels light.
Practically perfect in every way, try these pasta dishes for every night of the week: Sun Dried Tomato Pasta or Creamy Pepper Jack Pasta. Great for meal prepping as well!
What is brown butter?
Brown butter is more of a technique than an actual ingredient. It’s essentially taking your typical butter and cooking it until it suprasses melting and starts to turn back into a solid. This process gives the butter a toasted flavor with a subtle nutty taste. It’s a french technique that elevates your butter. Just be careful, it can go from browned to burnt faster than you can say cheese!
How To Make Brown Butter Garlic Ravioli
- Melt. In a large skillet, melt the salted butter over low heat for 8-10 minutes. It should turn a light golden color. Be careful not to brown to the point of burning. Then add the minced garlic and saute until fragrant.
- Stir. Pour in the lemon juice, add the minced sage, thyme, salt, and pepper and stir to combine.Cook for an additional 30 seconds.
- Thicken. Add the reserved pasta water to the butter mixture along with the cooked ravioli. Cook and continue stirring for about 5 minutes or until the sauce thickens to your desired consistency. Ideally, thick enough to coat the back of your spoon.
Storing Brown Butter Garlic Ravioli
Leftover ravioli can be stored in an airtight container in the fridge for 3 days. Heat in the microwave until warmed through for a great next day lunch!
Ingredients Notes for Brown Butter Garlic Ravioli
- Ravioli – Any brand or kind of ravioli you like or have on hand. I like to use a cheese stuffed variety but feel free to try ones with spinach or mushrooms!
- Butter – I advise using salted butter in this recipe to give the dish more flavor. If you choose the unsalted route, you may want to add more salt to the sauce.
- Garlic – Start with 3 cloves of minced garlic and go from there. If you’re a garlic lover, add as much as you like!
- Lemon Juice – Fresh lemon juice is a must.
- Herbs – Freshly minced sage and thyme are my go to spices for this dish. They compliment the lemon and butter flavors perfectly.
- Salt and Pepper – Enough to taste.
- Parmesan – A good hunk of freshly grated parmesan is the perfect finishing touch to this pasta!
Enjoy!
~Nichole
Brown Butter Garlic Ravioli
Ingredients
- 18 Ounces Cheese Ravioli
- 1 Stick Salted Butter
- 3 Cloves Garlic minced
- 2 Tablespoons Lemon Juice
- 1/2 teaspoon Minced Sage
- 1/2 teaspoon Minced Thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 Cup Freshly Grated Parmesan Cheese
Instructions
- Boil a large pot of water over medium heat then cook the ravioli for 3 minutes, reserve 1 cup of the water, drain, and set aside.
- Melt the butter in a large skillet over low heat and stir until it starts to turn golden, around 8-10 minutes.
- Cook the garlic for 30 seconds or until fragrant.
- Stir in the lemon juice, sage, thyme, salt, and pepper, and cook for 30 seconds.
- Stir in the pasta water with the cooked pasta and continue stirring for 5-6 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Serve with a sprinkle of parmesan cheese, lemon wedges, and fresh thyme for garnish if desired.
