Mmm, Brown Butter Ravioli! Get ready for your mouth to start watering the second its yummy aroma starts to twirl around your kitchen. Your taste buds will do cartwheels over the brown butter goodness that’s smothered all over the tender raviolis, crunchy walnuts, and wilted spinach. It’s an overall joyous occasion that will make your heart flutter. Brown Butter Ravioli really is a treat!


  • 1 (9-ounce) package refrigerated raviolis
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1/4 cup walnuts, chopped
  • 1/2 teaspoon dried sage
  • 4 ounces fresh spinach
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon parmesan, grated, for garnish


Step 1 –In a large pot of salted, boiling water, cook the ravioli to al dente, according to the package directions.

Step 2 –Reserve 1/4 cup of the cooking liquid, then drain the rest.

Step 3 –In large skillet over medium-low heat, melt the butter, stirring continuously, then cook until the butter begins to sizzle and is foamy, about 3-4 minutes.

Step 4 –Add the garlic and the walnuts to the sizzling butter and cook, stirring continuously, until the sediment in the skillet turns deep golden-brown in color, about 3-5 minutes.

Step 5 –Transfer the skillet from heat and stir the dried sage into the walnut mixture.

Step 6 –Add the spinach and the reserved pasta water to the walnut mixture and place the skillet on the stovetop over low heat.

Step 7 –Stir the spinach mixture until the spinach has wilted, about 2 minutes.

Step 8 –Taste the spinach mixture and season with the salt and the pepper, as needed.

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Step 9 –Add the cooked ravioli to the spinach mixture and toss to coat.

Step 10 –Serve the ravioli garnished with the parmesan.