Ravioli with Ricotta and Brown Butter

Step 1

Fill a large pot with water and set it over high heat until the water reaches a rolling boil with large, continuous bubbles breaking the surface, about 8 minutes.

Step 2

While the water heats, place the butter in a small skillet over medium-low heat and add the garlic clove and sage leaves to the cold butter.

Step 3

Cook the butter over medium-low heat without stirring for 6–7 minutes, watching until the milk solids at the bottom turn golden brown and smell nutty and toasted.

Step 4

Once the water boils, add 1 teaspoon of salt, then carefully place the ravioli into the pot so they don't stick to the bottom.

Step 5

Stir the ravioli gently once with a wooden spoon, then cook for 3–4 minutes until the ravioli float to the surface and stay there for 30 seconds.

Step 6

Remove the garlic clove and sage leaves from the brown butter skillet using a slotted spoon.

Step 7

Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the brown butter, leaving pasta water behind.

Step 8

Tilt the skillet gently so the brown butter coats all the ravioli, then sprinkle with 0.25 teaspoon black pepper.

Step 9

Divide the ravioli and brown butter between two plates, then top each with a small piece of the cooked sage leaf and the reserved cooked garlic clove if desired.