📝 About This Recipe
This classic Northern Italian masterpiece, known as 'Burro e Salvia,' transforms humble ingredients into a sophisticated symphony of flavors and textures. The magic lies in the Maillard reaction, where butter is gently toasted until it reaches a deep amber hue and exudes a rich, hazelnut-like aroma. Paired with earthy, crackling sage leaves and a hint of bright lemon, this dish is the ultimate hug in a bowl for any pasta lover.
🥗 Ingredients
The Pasta
- 1.5 pounds Fresh Ricotta and Spinach Ravioli (High-quality store-bought or homemade)
- 2 tablespoons Kosher Salt (For the pasta water)
The Brown Butter Sauce
- 8 tablespoons Unsalted European-style Butter (Higher fat content yields better flavor)
- 20-25 pieces Fresh Sage Leaves (Whole leaves, washed and patted completely dry)
- 2 cloves Garlic (Smashed but kept whole)
- 1 teaspoon Lemon Juice (Freshly squeezed to cut the richness)
- 1/2 cup Pasta Cooking Water (Reserved from the pot)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1 pinch Nutmeg (Freshly grated)
Finishing and Garnish
- 1/2 cup Parmigiano-Reggiano (Finely grated)
- 2 tablespoons Toasted Pine Nuts (Optional, for added crunch)
- 1 pinch Flaky Sea Salt (For final seasoning)
👨🍳 Instructions
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1
Fill a large stockpot with 6 quarts of water and add the 2 tablespoons of kosher salt. Bring to a rolling boil over high heat.
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2
While the water heats, prepare your sage. Ensure the leaves are bone-dry; any moisture will cause the butter to splatter violently.
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3
In a large, light-colored skillet (so you can see the color change), melt the butter over medium heat.
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4
Once the butter has melted and begins to foam, add the smashed garlic cloves and the whole sage leaves in a single layer.
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5
Fry the sage leaves for about 2-3 minutes. They should become dark green and translucent, but not brown. Remove the crispy leaves and the garlic with a slotted spoon and set them on a paper towel.
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6
Continue cooking the butter over medium heat. Swirl the pan constantly. Watch for the milk solids to turn a golden-tan color and listen for the 'sizzling' sound to subside.
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7
As soon as the butter smells nutty and looks like the color of a hazelnut, remove the pan from the heat immediately to prevent burning.
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8
Carefully whisk in the lemon juice, a pinch of nutmeg, and the cracked black pepper. The butter will foam up—this is normal.
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9
Drop the ravioli into the boiling water. Fresh ravioli usually only takes 3-4 minutes. They are done when they float to the surface.
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10
Before draining, carefully dip a measuring cup into the pot to reserve 1/2 cup of the starchy pasta water.
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11
Using a slotted spoon or spider strainer, transfer the ravioli directly from the water into the skillet with the brown butter.
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12
Add 2-3 tablespoons of the reserved pasta water to the skillet and return it to low heat. Gently toss the ravioli to emulsify the butter and water into a glossy sauce.
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13
Add half of the grated Parmigiano-Reggiano and toss one last time until the cheese is melted and the sauce clings to the pasta.
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14
Divide the ravioli among warm bowls. Top with the reserved crispy sage leaves, toasted pine nuts, and the remaining cheese.
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15
Finish with a tiny sprinkle of flaky sea salt and serve immediately while the butter is fragrant and hot.
💡 Chef's Tips
Use a light-colored stainless steel pan rather than non-stick so you can accurately monitor the color of the butter solids. Don't walk away from the stove! Butter moves from 'browned' to 'burnt' in a matter of seconds. If using store-bought ravioli, look for 'bronze-cut' varieties as the rough texture helps the butter sauce adhere better. Always salt your pasta water until it tastes like the sea; since the sauce is simple, the pasta dough itself needs to be well-seasoned. If your sauce looks too oily, add a splash more pasta water and shake the pan vigorously to create a creamy emulsion.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi di Gavi or a dry Riesling to balance the richness of the butter. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to provide a peppery contrast. A side of roasted balsamic Brussels sprouts adds a lovely charred sweetness that complements the sage. For dessert, a light lemon sorbet is the perfect palate cleanser after such a decadent meal.