default dinner: brown butter sage ravioli

[11 May 2007 | By | 15 Comments]

414923215 101254686d default dinner: brown butter sage ravioli

This Butter & Sage Ravioli certainly qualifies as a default dinner: it is easy, quick, mindless AND delicious. It is perfect for a weaknight meal (weak as in: out of time/energy/ideas to figure out ‘what’s for dinner?’).

And I say ‘weak’ lightly; by no means am I suggesting you are not an iron chef. It is simply an acknowledgment that midweek meals have a reputation for being an afterthought, or may even feel like just one more requirement in the middle of our harried routines. When not imitating iron chef on weekends, as I am sure you all do, have your list of default dinners—brilliantly easy midweek meals—on the ready:

Butter & Sage Ravioli
5 T Butter
12 or so Sage leaves, whole
10 oz. Ravioli, cooked
(optional): Parmesan for dusting

Place butter in skillet on medium; when foam subsides—and before butter is brown—add sage leaves. Cook for under a minute, flipping leaves once. Pour over ravioli and serve.

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15 Comments »

  • Jennifer said (11 May 2007 at 9:48 pm):

    That looks heavenly! Hey, I’m the queen of FAST food (well, cooking fast, you know?). This sounds easy and delicious! :)

  • Glenna said (13 May 2007 at 9:21 pm):

    You know, the first time I ever had this dish was in downtown Sacramento when I met Sher from What Did You Eat. It was sooo incredibly good that anytime I’ve seen it on a menu since I just stop right there and order it. It has such good memories for me. Thanks for the recipe–can’t wait to make it on my own.

  • Ovens to Betsy said (14 May 2007 at 3:46 pm):

    I think that’s why my husband and I have pizza so much! That and anything with chicken tenders (I typically cut them off when preparing chicken breasts for my clients and if I can’t use them in another recipe, I take them home). Your “default dinner” is my “whatcha got” meal.

  • sher said (14 May 2007 at 9:46 pm):

    Funny how default dinner can be better than the ones we slave over. That looks wonderful!

  • peabody said (16 May 2007 at 1:50 pm):

    It’s a good default to have!

  • Kirsten said (23 May 2007 at 2:13 pm):

    I’m with Peabody…not a bad default. :)

    Looks delicious!!

  • sandi @ the whistlestop cafe said (27 May 2007 at 12:20 pm):

    I love this! Simple and easy. The sage is perfect, but I have pots of basil…

  • mooksma said (1 June 2007 at 11:08 am):

    Funny – I just looked up recipes for this last week and made it with butternut squash-filled ravioli. Heavenly! My son loved it, too! Love your postings! I’m a foodie and anjoy witty writing. Think I’ll subscribe!

  • janelle said (1 June 2007 at 11:42 am):

    Jennifer: try it and see!

    Glenna: You met Sher?! How great! I hope it bring the memories home:).

    Ovens to Betsey: I like “whatcha got.” I call it ‘weaknight meals’ and ‘mensa meals’ too. Fun to try and name ‘standbys’…

    Sher: and it feels a bit like cheating, yet not:).

    Peabody: especially when you forget about it for a while, then happily remember!

    Kirsten: thanks!

    Sandi: Mmmmm, basil. Lots of frozen pesto? My son loves basil on sandwiches instead of lettuce:).

    Mooksma: you are too kind! I will try it wiht the butternut ravioli! Yum.

  • claudia said (21 June 2007 at 8:03 pm):

    OK – THIS IS GOING TO SOUND CRAZY
    but you have to trust me on this
    i also make this recipe on occasion
    the secret to making it a total wow is this:
    get a very high quality dark chocolate – at least 70% and with a very fine microplane grater just dust some of the chocolate on top… i know i know – but it’s really seriously amazing. enjoy it!

  • claudia said (21 June 2007 at 8:05 pm):

    one last thing if i may…
    i also suggest that you buy the pumpkin ravioli’s – or are they butternut squash? well either way… i’ve never tried it with anything but those for this particular recipe… and don’t forget the chocolate dusting…

  • Sarah C. said (25 October 2007 at 3:50 pm):

    Ha! I am making this now! Its going to be freaking amazing. :)

  • janelle said (26 October 2007 at 10:25 pm):

    Claudia: oooooooh, that is a must try! Any excuse to mix in dark chocolate and my microplaner in one whirlwind event! OH I usually just use the cheese or ricotta filled, but have tried it with many varieties; tis the season!

    Sarah: LOL!

  • Thinking About… » Butternut Squash Ravioli said (6 November 2007 at 4:12 am):

    [...] This is not a picture of our ravioli…I found this yummy picture here…it’s the work of Janelle at Talk of Tomoatoes. [...]

  • David @ NY Food Journal said (2 March 2012 at 7:58 am):

    Love this recipe. I usually add a splash of lemon and a ladleful of pasta water, and finish cooking the ravioli in the sauce. Like this.

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