Today is National Pasta Day and no better way than to celebrate with my all-time favorite ravioli recipe. This is honestly one of the quickest, most fool-proof dishes to put together. From start to finish, it takes no more than 25 minutes. You’ll think it came from a 5-star chef—I’m serious! It’s all in the brown butter which creates such a rich depth of flavor. Fresh sage and toasted walnuts bring it all together. I use store-bought pre-packaged fresh ravioli to make it easy, but if you’re feeling adventurous, go ahead and make your own from scratch. Either way, you’re going to be rolling your eyes back in happiness after the first bite.

By browning the butter, you create this rich, nutty flavor that pairs perfectly with fresh sage and toasted walnuts.

Ravioli with Brown Butter Sage Cream Sauce

Ingredients

2 9-oz packages of fresh ravioli, cheese or butternut squash filling

1 cup heavy cream

1/4 cup butter

1 Tbsp fresh sage, chopped

1/4 freshly grated Parmesan

1/4 cup chopped walnuts, toasted

salt & pepper to taste

Instructions

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5–8 minutes. Add the cream and sage and simmer for about a minute. Add Parmesan, salt & pepper. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two. Plate and sprinkle with toasted walnuts. Bon appétit!

Accompaniments

Serve with a simple salad of fresh greens & light lemon vinaigrette. Don’t forget some toasted garlic bread to soak up all the flavorful cream sauce!

Wine pairing

Try a fruity/floral Gewürztraminer or Riesling.