Brown Butter Sauce for Ravioli

 

Ingredients

• 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) refrigerated mushroom agnolotti
• 1/2 cup butter, cubed
• 1/2 cup coarsely chopped fresh sage
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
2. Drain ravioli, reserving 2 tablespoons of pasta water. Add ravioli, pasta water, and lemon juice to the butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts

1 cup: 621 calories, 34g fat (21g saturated fat), 120mg cholesterol, 1103mg sodium, 58g carbohydrate (2g sugars, 3g fiber), 23g protein.