French Butter and Sage Ravioli Sauce
serves 4
  • Prep Time
    15 minutes
  • Additional Time
    5 minutes
  • Total Time
    20 minutes
INGREDIENTS
  • 18 oz. ravioli (your choice of flavor)
  • 1-2 cloves garlic, minced
  • 1/2 cup walnuts, chopped
  • 8 Tbsp (4 oz) French butter
  • 1 tsp dried sage
  • 1/2 lb. fresh spinach
  • 3 Tbsp grated French mimolette or emmental cheese
3-Step Recipes

French Butter and Sage
Ravioli Sauce

Mixed into a simple custard base, the warm, toasted notes of brown butter make for a luxuriously decadent ice cream that will have you coming back for seconds.

STEP 1: COOK RAVIOLI AND PREPARE INGREDIENTS

Boil and drain the ravioli. Save 1/4 cup of the cooking water upon straining. While the ravioli is cooking, mince the garlic and chop the walnuts, since the sauce cooks very quickly.

STEP 2: MAKE THE SAUCE

In a large skillet, melt the French butter over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy, add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until it turns a deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.

STEP 3: COMBINE THE INGREDIENTS

Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat. Serve with a light dusting of the greeted cheese. Enjoy!

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