• Suzanne Yearley

This Elegant Dinner Takes Only 15 Minutes to Make!

November 13, 2017

Suzanne Yearley

For many reasons, this was the right time to share this recipe. With the holiday fast approaching, it can be lifesaving to have a few extra tricks in your kitchen toolbox. With only four ingredients and a 15-minute active time, this dish is sure to be one of them. By making a quick trip to the market or by keeping ravioli in the freezer, you can pull this off with very little forethought. Use fresh sage only here! You should still be able to plan ahead if that is your style, as it keeps for at least a week in your refrigerator. Or if you prefer last minute shopping, this herb is widely available, especially right now as it is popular with turkey. Speaking of turkey, this ravioli makes a stunning and tasty first course for an elegant Thanksgiving meal which is my second reason for sharing it. However you decide to serve it, you won't go wrong.

There is one catch...The flavor of this dish depends entirely on making the butter “sauce” properly, and this is a little tricky until you get the hang of it. Called “beurre noisette “ or hazelnut butter in France, this warm sauce results from cooking the milk solids in the butter to a golden brown. Unsalted butter is melted in a saucepan over low heat. The milk solids separate from the fat and sink to the bottom of the pan. By cooking the butter very slowly, they will turn a rich golden brown and release a delicious flavor and aroma. One word of caution: even veteran chefs burn a batch every now and again as the sauce continues to cook after you remove it from the stove. If the butter turns dark brown or black when you remove it from the stove top, discard and try again. Your patience will surely be rewarded.

Secrets for Success:

  • Use only real butter and fresh sage for this recipe.

  • Use a light-bottomed sauce pan such as enamel or stainless steel when cooking the butter so you can properly judge the color as it darkens.

  • Carefully slide the ravioli into and out of the boiling water and don't forget to lower the water to a simmer. That way it will keep its shape.

  • Remove the butter from the stove a little bit before it is done as it will continue to darken.

  • To reheat: transfer the butter sauce to a microwave-safe bowl, and reheat when you are ready to serve the ravioli.

Butternut Squash Ravioli with Brown Butter and Sage


1lb. fresh or frozen butternut squash or cheese ravioli

4 tablespoons unsalted butter

12 fresh sage leaves

kosher salt and black pepper, to taste

freshly grated parmigiano reggiano


In a small saucepan over low heat, warm the butter until melted, stirring occasionally. When the butter is hot, add the sage leaves and cook until crispy, continuing to stir lightly, 1 to 2 minutes. Using a slotted spoon, transfer the leaves to a paper towel–lined plate. Continue cooking the butter, tilting the pan from side to side to keep the butter moving, until all of the milk solids turn golden and the butter has a nutty fragrance. Be careful not to leave the butter on the heat for too long as it will continue to darken a shade or two even after it is removed from the heat. Remove from the heat and keep warm or transfer to a bowl and reheat later.

When ready to serve the ravioli, bring a large pot of water to a rapid boil. Add a tablespoon or two of salt and lower the heat to a simmer. Gently slide the ravioli (fresh or frozen) into the water and cook until tender, 3 to 6 minutes. Use a skimmer or slotted spoon to remove the ravioli from the water and transfer directly to the serving bowls. Serve immediately with the browned butter, crispy sage leaves, and grated cheese.

Serves 3-4.









farmer's market




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