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1. cooking.nytimes.com › recipes › 5704Pasta With Butter, Sage And Parmesan Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 5704

   In the fall, our local pasta maker makes pumpkin ravioli that literally cries for butter and sage sauce. I cringe when someone tells me they use prepared alfredo sauce on this gorgeous pasta.

   • Pumpkin Ravioli with Sage Walnut Pumpkin Butter - NYT Cooking

     These homemade ravioli are simple to make but add a wow...

   • Ravioli Verdi With Butter, Parmesan and Pepper - NYT Cooking

     Toss the just-cooked ravioli with the creamy butter sauce...

   • Naked Ravioli Recipe - NYT Cooking

     There is an Italian name for pasta stuffing that is served...

   • THE MINIMALIST; Making Ravioli, With the Inside Out

     I like them, however, on pasta, either with a light tomato...

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3. www.tasteofhome.com › recipes › sage-browned-butterSage & Browned Butter Ravioli Recipe: How to Make It

   www.tasteofhome.com › recipes › sage-browned-butter

   • Cached

   Nov 16, 2023 · 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. Cook ravioli according to package directions.

   • 5/5 (15)
   • Total Calories: 621

   • Category: Dinner

4. giadzy.com › blogs › recipesRicotta Ravioli With Sage Brown Butter – Giadzy

   giadzy.com › blogs › recipes

   • Cached

   With aromatic sage flavoring these ravioli inside and out, they feel like the ultimate fall and winter pasta. For this recipe, we used our stunning Doppio ravioli mold - but you can adjust the assembly for any shape of stuffed pasta. Ricotta Ravioli With Sage Brown Butter. Rated 5.0 stars by 1 users.

5. People also ask

   How do you make ravioli with sage & nutmeg?

   • Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate. Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved ⅓ cup pumpkin filling, a few grinds of nutmeg and a pinch of salt.

   Pumpkin Ravioli with Sage Walnut Pumpkin Butter - NYT Cooking

   cooking.nytimes.com/recipes/1017824-pumpkin-ravioli-with-sage-walnut-pumpkin-butter

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   How do you cook ravioli in a crock pot?

   • 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.

   Sage & Browned Butter Ravioli Recipe: How to Make It - Taste of Home

   www.tasteofhome.com/recipes/sage-browned-butter-ravioli/

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   How long does it take to cook ravioli in a frying pan?

   • Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes. Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)

   Ravioli Verdi With Butter, Parmesan and Pepper Recipe

   cooking.nytimes.com/recipes/1018704-ravioli-verdi-with-butter-parmesan-and-pepper

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   How do you make ravioli with semolina flour?

   • Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli. Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper. Drop 32 ravioli into water and stir, keeping an eye on them.

   Ravioli Verdi With Butter, Parmesan and Pepper Recipe

   cooking.nytimes.com/recipes/1018704-ravioli-verdi-with-butter-parmesan-and-pepper

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