Artichoke Ravioli with Butter and Sage

Instructions

1. Bring a large pot of salted water to a boil. Cook the artichoke ravioli according to the package instructions until they are al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Allow it to cook until it starts to turn golden brown and gives off a nutty aroma, stirring occasionally. Be careful not to burn the butter.

Once the butter is browned, add the sage leaves to the skillet. Cook them for about 1-2 minutes until they become crispy and fragrant. Remove the sage leaves from the skillet and set them aside.

Add the cooked ravioli to the skillet with the browned butter. Gently toss them to coat evenly in the butter. Cook for an additional 1-2 minutes to heat through.

Season the ravioli with salt and freshly ground black pepper to taste. Be cautious with the salt as the Parmesan cheese can add saltiness as well.

Remove the skillet from the heat. Serve the artichoke ravioli on individual plates or a platter. Crumble the crispy sage leaves over the top.

If desired, sprinkle grated Parmesan cheese over the ravioli before serving.

The artichoke ravioli with butter and sage pairs well with a simple green salad or crusty bread. Enjoy your meal!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta page.