🧀 Ravioli Ricotta e Spinaci with Brown Butter Sauce
Italian Name: Ravioli di Ricotta e Spinaci al Burro Nocciola
Cuisine: Italian | Course: Main | Difficulty: Medium
📋 Ingredients
Serves 3 | Prep Time: 20 min | Cook Time: 10 min
🥟 For the Ravioli (store-bought or homemade):
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300g ricotta and spinach ravioli
🧈 For the Brown Butter Sauce:
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5 tbsp unsalted butter
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6–8 fresh sage leaves
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Salt, to taste
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Freshly ground black pepper
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Optional: Lemon zest, for brightness
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Optional: Grated Parmesan cheese, for serving
👩🍳 Instructions
1. Cook the Ravioli:
Boil a large pot of salted water. Gently cook the ravioli until they float to the surface (2–3 minutes). Remove with a slotted spoon and set aside.
2. Make the Brown Butter Sauce:
In a wide skillet over medium heat, melt the butter. Once melted, add sage leaves and continue cooking, swirling occasionally. The butter will foam and begin to brown, developing a nutty aroma (3–5 minutes). Remove from heat once golden brown.
3. Combine:
Gently add the cooked ravioli to the brown butter. Spoon the sauce over them to coat evenly. Season with salt and freshly cracked black pepper. Add a sprinkle of lemon zest if desired.
4. Serve:
Plate warm, topped with extra sage leaves and grated Parmesan cheese.
💡 Pro Tips
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Do not overcook the ravioli — they are delicate and can split easily.
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Brown butter turns from golden to burnt quickly — watch it closely.
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Add a few drops of lemon juice to balance the richness.
| Nutrient | Amount |
|---|---|
| Calories | ~490 kcal |
| Carbohydrates | ~38g |
| Protein | ~14g |
| Fat | ~32g |
| Saturated Fat | ~19g |
| Sodium | ~400mg |
| Fiber | ~3g |
| Sugar | ~2g |
| Calcium | ~180mg |
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