Burrata Ravioli with Brown Butter

 

 Ingredients

For the Burrata Ravioli:

* 1 lb (450 g) fresh burrata-filled ravioli

* 1 tbsp kosher salt, for the pasta water

### For the Brown Butter Sauce:

* 6 tbsp unsalted butter

* 2 cloves garlic, thinly sliced

* 8 fresh sage leaves

* 1 tbsp fresh lemon juice

* ¼ tsp kosher salt

* ¼ tsp freshly ground black pepper

### For the Parmesan Layer:

* ⅓ cup freshly grated Parmesan cheese

* 1 tbsp reserved pasta water

### For Garnish (optional):

* Extra Parmesan cheese

* Fresh sage leaves

* Lemon zest

### Directions

1. Bring a large pot of salted water to a gentle boil.

2. Add the burrata ravioli and cook according to the

package directions until tender, usually 3–5 minutes.

Reserve ¼ cup of the pasta water, then drain carefully.

3. Meanwhile, melt the butter in a large skillet over

medium heat. Continue cooking, swirling the pan

frequently, until the butter turns golden brown and smells

nutty, about 3–4 minutes.

4. Add the sliced garlic and sage leaves. Cook for 30–60

seconds until the garlic is lightly golden and the sage is

crisp.

5. Stir in the lemon juice, salt, and black pepper.

6. Add the drained ravioli to the skillet and gently toss to

coat in the brown butter.

7. Sprinkle in the Parmesan cheese and add 1 tablespoon

of the reserved pasta water, tossing gently until the

sauce lightly clings to the ravioli.

8. Transfer to serving plates and garnish with extra

Parmesan, fresh sage, and a little lemon zest. Serve

immediately.