Ravioli with sage brown butter sauce

First up in my new School Night Suppers series is a new 'recipe' for me. I had never made brown butter sauce before, but it certainly seemed easy enough. It takes just minutes for a rich flavorful sauce to develop and with these quick cooking veggie filled raviolis, this simple meal is on the table in less than 20 minutes.

Until I get these, I have to go with store bought. I found these beauties at Costco & thought they sounded delicious. (they were)

I knew I didn't want to smother these in just any sauce. They needed something special. The obvious choice was brown butter sauce. But I didn't know how to make it, so I did a little research & found that it is incredibly simple. For sage brown butter, its 2 ingredients-that's it! Sage & butter.

2 sticks of butter in the pan. When melted & sizzling, add in your chiffonade sage, I used a whole pkg, since I have none in my garden.

Then it just cooks until brown & foamy.

Brown-not burnt! It takes no time for this sauce-give it the attention it needs.

 I pulled my raviolis out of the boiling water with my spider spatula & tossed them right into the brown butter.

It sizzled up & you could see the pasta absorbing the delicious sauce.

This is a really rich dish, so you really only need a few raviolis.

The sage is crispy & the butter is transformed into silky amazingness.

Served with some garlic bread (homemade or frozen-we LOVE the Alexia brand), this meal is on the table in less time than it takes to wait in line at the drive thru. And its a hell of a lot better.

Enjoy!