Cheese Ravioli with Brown Butter, Pancetta and Fried Sage is a delightfully simple recipe made with store-bought ingredients with cheesy, buttery and nutty notes.
Artisan and store brands offer so many great options to good tasting ravioli. The trick to making these ravioli taste like you are dining at a local trattoria happens with a delicious sauce and in this recipe — it’s brown butter.
To start, boil the ravioli in a pot and reserve a bit of pasta water to enhance the sauce and then comes the fun part — crisping pancetta and sage in a separate skillet. Butter is then browned in the same pan, until it almost resembles the color of caramel corn, and it’s tossed with the freshly boiled ravioli until well coated. The pancetta and sage join the skillet for a quick stir and dinner is served. I prefer to enjoy it family-style, right out of the pan.
12 ounces cheese ravioli
4 ounces diced pancetta
3 sprigs fresh sage
5 tablespoons salted butter
- Boil ravioli for 3-4 minutes, or until it just begins to float in pot. Reserve 1/2 cup pasta water, drain.
- In a non-stick skillet add pancetta and place over medium heat. Cook for 3 minutes, stirring occasionally. Add sage leaves and stir. Cook for 1 minutes and remove pancetta and sage with slotted spoon.
- Add butter to same skillet and cook until butter melts and turns golden brown on bottom of pan, about 4 minutes. Add ravioli and toss. Add a few tablespoons of pasta water to the pan and cook for 1 minute until the ravioli are coated. Add more water if necessary.
- Add pancetta to skillet and stir. Place crispy sage on top and serve. Enjoy!