Ravioli with Brown Butter Sauce combines tender pasta with nutty browned butter, balsamic vinegar, Parmesan cheese, and toasted walnuts. Serve it with my Mandarin Orange Salad for a complete meal, or try Cheese Ravioli with Pink Sauce for another cozy ravioli dinner.

Ravioli with Brown Butter Sauce

This elegant pasta recipe comes together quickly with just a handful of ingredients, making it easy enough for a weeknight but special enough for holidays, date nights, or entertaining. You can also change the ravioli filling to create a different seasonal meal throughout the year.

The browned butter creates a rich, toasted flavor that complements the tender ravioli, while balsamic vinegar adds subtle sweetness and tanginess. Parmesan provides a salty, savory finish, and toasted walnuts bring a satisfying crunch to every bite.

Ingredients

• Ravioli – Fresh, refrigerated, or frozen ravioli can be used. Cheese, mushroom, pumpkin, and squash fillings pair especially well with brown butter.
• Butter – Browns into a rich, nutty sauce that coats the ravioli.
• Balsamic Vinegar – Adds tangy sweetness that balances the richness of the butter.
• Parmesan Cheese – Provides salty, savory flavor.
• Toasted Walnuts – Add crunch and complement the nutty brown butter.
• Salt and Pepper – Balance and enhance the other flavors.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

Step 1: Bring a large pot of generously salted water to a boil. Add the ravioli and cook according to the package directions until tender. Drain well, reserving a small amount of pasta water.

Step 2: Meanwhile, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan frequently, as the butter foams and begins to turn golden. Remove it from the heat when brown specks form on the bottom of the pan and the butter smells toasted and nutty. Let the brown butter cool for 1 minute. Carefully stir in the balsamic vinegar, salt, and pepper.

Step 3: Add the drained ravioli to the skillet and gently toss until nicely coated with the brown butter sauce. Add a small amount of reserved pasta water if needed. Top with Parmesan and toasted walnuts, then serve immediately.

Tips

• Use high-quality ravioli. Whether homemade or store-bought, opt for fresh ravioli for the best texture and flavor. If using frozen, cook directly from frozen without thawing.
• Salt the water well. A generous amount of salt in the boiling water enhances the ravioli’s flavor. The cooking water should be well seasoned but not excessively salty.
• Don’t overcook the ravioli. Cook just until tender yet firm to the bite (al dente), as overcooking can make them fall apart.
• Watch the butter closely. When making brown butter, watch it closely, as it can burn quickly. Stir occasionally and remove from heat when it turns golden brown and smells nutty.
• Let the butter cool slightly. After browning, let the butter sit for about a minute before adding balsamic vinegar to prevent splattering.
• Add fresh herbs for brightness. A touch of sage, thyme, or parsley balances the richness of the sauce.
• Serve immediately. Brown butter sauce thickens as it cools, so serve the dish immediately for the best texture and flavor.
• Choose a complementary ravioli filling. Pair your brown butter sauce with a ravioli that complements the flavor, such as cheese, mushroom, pumpkin, or squash. I used yellow cherry tomato and burrata ravioli.
• Try different nuts. You can use toasted pecans, pine nuts, or almonds instead of walnuts. Please don’t skip the nuts; they really elevate this dish.

Storage

• Refrigerate: Allow the ravioli with brown butter sauce to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
• Reheat: Warm leftovers gently in a covered skillet over low heat. Add a small amount of water or butter if the sauce seems dry. The microwave can be used at reduced power, but the ravioli may become softer.
• Freeze: I don’t recommend freezing the assembled dish because cooked ravioli can become overly soft and tear after thawing. Uncooked ravioli can be frozen separately and cooked directly from frozen when you’re ready to make the recipe.

Ravioli with brown butter sauce is proof that a handful of simple ingredients can create an elegant and comforting meal. Serve it with a fresh salad and warm bread for an easy dinner that feels worthy of a special occasion.

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More Pasta Recipes You’ll Love

• Balsamic Chicken Gorgonzola Pasta
• Old Fashioned Cheesy Macaroni Salad with Tuna
• Perfect Pesto Penne
• Easy Mushroom Stroganoff Recipe

Recipe Inspiration: This ravioli with brown butter sauce comes from Giada De Laurentiis’s cookbook, Everyday Pasta. I prepared the recipe exactly as written and loved the results.

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