SAGE & BROWNED BUTTER RAVIOLI

By curly

Ingredients

• 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) 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

Preparation

Step 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.

Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Yield: 4 servings.