Ravioli with Brown Butter Sauce transforms a simple pasta dish into something truly indulgent. The rich, nutty aroma of butter gently browned to perfection coat each delicate pillow of ravioli, creating a golden sauce that clings to every bite. It’s the perfect dinner recipe for a cozy family meal or a special occasion paired with an easy side salad.

Ravioli with Brown Butter Sauce

If you’re looking for more delicious pasta recipes, Cheese Ravioli with Pink Sauce, Creamy Baked Lemon Noodles, and BBQ Spaghetti will leave your taste buds dancing.

You’ll love this recipe. It is so simple to make, yet elegant at the same time.

Ingredients to Gather

• Ravioli – serves as the heart of the dish; its tender pasta and flavorful filling provide the perfect canvas for the rich, nutty brown butter balsamic sauce to cling to.
• Butter – is the key to the sauce, transforming into a golden, nutty brown butter that deepens the dish’s flavor.
• Balsamic Vinegar – a drizzle of balsamic adds a subtle tangy sweetness that balances the richness of the brown butter, enhancing the depth of flavor.
• Parmesan Cheese – adds a salty, savory taste to the dish, enhancing every bite.
• Toasted Walnuts – bring a delightful crunch and warm, nutty flavor that complements the richness of the brown butter sauce, adding texture to each bite.
• Salt – enhances the dish’s flavors, creating a perfectly balanced bite.
• Pepper – adds a subtle warmth to the ravioli and brown butter sauce.

I found this recipe in Giada De Laurentiis’s cookbook Everyday Pasta. It was perfect; I didn’t change a thing.

Creating a Cozy Life Group

Since you found this recipe for Ravioli with Brown Butter Sauce, I’m guessing you love all things cozy living. I created a Facebook group called Creating a Cozy Life.

It’s a group where we share recipes, photos of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cottage.

Ingredients

16-18 ounces store-bought ravioli

6 tablespoons butter

2 tablespoons balsamic vinegar

1/4 teaspoon pepper

1/2 teaspoon salt

1/4 cup Parmesan cheese

1/3 cup toasted chopped walnuts

Step-By-Step Instructions

Step 1: Fill a large stockpot with water, season generously with salt, and bring to a boil over high heat. Gently add the ravioli, and cook for 4 to 5 minutes while stirring occasionally, until they are tender yet maintain a slight firmness. Drain the ravioli well and place them in a bowl or a large serving platter.

Step 2: In the meantime, melt the butter in a medium saucepan over medium heat, stirring occasionally. Once the foam settles and the butter takes on a golden-brown hue, about 3 minutes, and remove it from the heat. Taste the butter and if it tastes nutty, it’s done. If it tastes buttery, you’ll want to cook it a bit more.

Allow it to cool for about a minute, then mix in the balsamic vinegar, salt, and pepper.

Step 3: Transfer the ravioli into the saucepan with the balsamic-infused brown butter, gently tossing to coat. Scatter the walnuts and Parmesan cheese on top. Serve right away.

Tips

• Use fresh or 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 water should taste slightly salty, like the sea.
• 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. If it tastes buttery, your butter hasn’t browned enough.
• 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.
• Ravioli Flavors – 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.
• Substitutions – You can use toasted pecans, pine nuts, or almonds instead of walnuts. Please don’t skip the nuts; they really elevate this dish.

Storage

• Refrigeration: Store any leftover ravioli with brown butter sauce in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before sealing to prevent excess moisture buildup.
• Reheating: To maintain the best texture, reheat the ravioli in a skillet over low to medium heat, adding a splash of water or extra butter to help revive the sauce. Avoid microwaving, as it can make the ravioli too soft or rubbery.
• Freezing: If you plan to freeze, it’s best to freeze the cooked ravioli and brown butter sauce separately. Spread the ravioli in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months. Store the brown butter sauce in an airtight container.
• Thawing & Reheating from Frozen: Thaw the sauce in the refrigerator overnight, then warm it gently in a saucepan. Cook the frozen ravioli directly in simmering water for a few minutes until heated through, then toss with the sauce before serving.

More Pasta Recipes You’ll Love!

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