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Savory Brown Butter Ravioli Recipe with Fresh Herbs and Pine Nuts Perfect for Easy Dinner

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A quick and easy ravioli dish tossed in a rich, nutty brown butter sauce with fresh herbs and toasted pine nuts, perfect for a comforting yet simple dinner.

Ingredients

Scale
  • 1 pound (450g) store-bought or homemade ravioli (cheese or mushroom-filled)
  • 6 tablespoons (85g) unsalted butter
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup (30g) pine nuts, toasted
  • 2 cloves garlic, minced
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Rinse and pat dry fresh sage and parsley. Finely chop about 2 tablespoons of each. Mince the garlic cloves finely.
  2. In a small dry skillet over medium heat, toast the pine nuts, stirring frequently until golden and fragrant. Transfer to a plate to cool.
  3. Bring a large pot of salted water to a boil. Add ravioli and cook according to package or homemade instructions, about 4 minutes until they float and are tender. Use a slotted spoon to remove ravioli, reserving 1/4 cup (60ml) of pasta water.
  4. In a large skillet over medium heat, melt the butter. Swirl the pan gently and cook until the butter foams and then browns with golden specks and a nutty aroma. Watch carefully to avoid burning.
  5. Stir in minced garlic and chopped sage. Cook for about 1 minute until fragrant but not burnt. Add parsley and lemon juice, stirring to combine.
  6. Add cooked ravioli to the skillet gently. Toss carefully to coat each piece in the sauce. Add reserved pasta water if the sauce looks dry to loosen it.
  7. Sprinkle toasted pine nuts over the ravioli. Season with flaky sea salt and freshly ground black pepper to taste. Toss lightly one last time.
  8. Serve immediately, garnished with extra fresh herb leaves if desired.

Notes

Use a light-colored pan to monitor butter browning. Swirl the pan gently instead of stirring vigorously to ensure even browning. Reserve pasta water to adjust sauce consistency. Avoid overcrowding the pan when tossing ravioli. If butter burns, start over with fresh butter. For nut-free option, substitute pine nuts with toasted pumpkin seeds. For dairy-free, use vegan butter and watch browning closely.

Nutrition

Keywords: brown butter ravioli, fresh herbs, pine nuts, easy dinner, quick pasta, savory ravioli, comfort food, simple ingredients

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