SAGE AND BROWNED BUTTER RAVIOLI & VOUVRAY
This is the dish to make on your next date night. Or your next dinner party. Or tonight, for just you.
Our Sage and Browned Butter Ravioli is the definition of simplicity meets savory meets sensual. On top of that, it beautifully meets our definition of the “rule of 10”…with less than ten ingredients, a budget of around $10, and a prep time of about ten minutes, it is difficult to do better than this on your next dinner party menu.
What makes the dish great? To start, the base ravioli allows you so much versatility. Go with plain cheese, or ones filled with spinach or butternut squash, or even something like sweet potato or mushroom. We love the spinach and ricotta best with this recipe, but find every filling we’ve tried delicious.
Brown butter, cooked until fragrant is like liquid gold, coats the sage and ravioli like a warm and silky blanket, and has slow dances with your mouth with every bite. The sage become irresistibly crispy as it takes a hot bath in the browned butter, while the acidity of the lemon mellows the richness of the butter just enough. And you can never have too much cheese, especially when it is Parmigiano-Reggiano.
It will take you longer to chill the Vouvray you’ll want to pair with this than it will take you to prepare the dish. But a sufficiently chilled class of off-dry Vouvray is a perfect bedmate to this ultimate comfort food recipe. The sky-high acidity of the wine will nestle itself under the richness of the ravioli and lift it up to heights that no other wine could do with the same finesse and delicacy.
The traditionalists may balk at our pairing of a classic Italian dish with a classic French wine, but if there was a case for international relations making the world a better place, our Sage & Browned Butter Ravioli and Vouvray pairing is it.