Nothing quite compares to freshly made ravioli coated in a brown butter and sage sauce (especially when said ravioli is fresh from Famiglia Baldassarre!). With the addition of sweetness from the honey and nuttiness from the toasted walnuts, this dish is simple yet extremely well-rounded.
Sweet Potato Ravioli with Brown Butter and Sage 5 Steps
In a large pot of salted, boiling water, cook ravioli until al dente (fresh pasta will not take long to cook).
In a large sauté pan over medium heat add butter. Stir until it become aromatic and begins to slightly turn brown.
Add the honey and sage leaves. Let melt and come to a simmer.
Simmer for a minute or two, stirring often, then add in the walnuts and cook for a few seconds longer and season with a pinch of salt.
Add the ravioli and gently toss with the sauce. Serve the ravioli with the sauce spooned over top.