Butter Sage Ravioli

Step 1

Bring a large pot of salted water to a boil. Add the 1 pound ravioli and cook according to package directions until al dente, about 3-5 minutes. Reserve 1/2 cup pasta water before draining.

Step 2

While the ravioli cooks, melt the 1/2 cup butter in a large skillet over medium heat. Add the 1/4 cup sage leaves and cook until the butter turns golden brown and smells nutty, and the sage is crispy, about 5-7 minutes.

Step 3

Using a slotted spoon, transfer the crispy sage leaves to a plate, leaving the brown butter in the skillet. Keep the skillet over low heat.

Step 4

Add the drained ravioli to the skillet with the brown butter, along with the 1/4 cup sun-dried tomatoes and 1/2 cup Parmesan cheese. Toss gently to coat, adding a splash of reserved pasta water if needed to make a silky sauce.

Step 5

Season with the 1 teaspoon salt and 1/2 teaspoon black pepper. Serve immediately, topped with the crispy sage leaves and extra Parmesan if desired.

Step 6

Enjoy your butter sage ravioli hot, with a side salad or crusty bread if you like.