Brown Butter Hazelnut Ravioli
Nutty brown butter and crisped sage leaves turn simple squash ravioli into an autumn-leaning dish finished with toasted hazelnuts and shaved parmesan.
Browning butter takes only a few minutes but changes it completely, turning the milk solids a deep amber and giving off a toasty, nutty smell. Frying whole sage leaves briefly in that butter crisps them into an edible garnish rather than just an herb. Toasted hazelnuts add crunch against the soft filled pasta, making this feel far more composed than the short ingredient list suggests.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of salted water to a boil and cook the ravioli according to the package directions until they float and are tender.
While the ravioli cooks, melt the butter in a light-colored skillet over medium heat, swirling often, until it foams and then turns golden brown with a nutty smell, about 5 minutes.
Add the sage leaves to the browned butter and fry for about 30 seconds until crisp, then remove the skillet from the heat.
Using a slotted spoon, transfer the cooked ravioli directly into the brown butter, along with a small splash of the pasta cooking water.
Gently toss the ravioli in the butter over low heat for a minute so each piece is coated and glossy.
Divide the ravioli among plates, scatter with the toasted hazelnuts and crisped sage leaves, and season with salt and pepper.
Finish with shaved parmesan over the top before serving right away while the butter is still warm.
Kitchen note
Watch the butter closely once it starts foaming, since it can go from perfectly browned to burnt in under a minute over medium heat.
