Indulge in culinary elegance with our exquisite Goat Cheese and Truffle Raviolis, luxuriously accompanied by a velvety Browned Butter Sage Sauce. This recipe brings together the timeless combo of rich goat cheese and earthy truffle, wrapped in pillowy pasta pockets. Perfect for a relaxing weekend cooking adventure, it’s a match made in flavor heaven. Follow our simple steps to transform butter into a golden, fragrant wonder that hugs the raviolis with a warm embrace. And if you’re feeling fancy, a sprinkle of Parmesan on top adds that extra love.
Goat Cheese Ravioli in a Brown Butter Sage Sauce
Goat cheese and truffle raviolis with a browned butter sage sauce. A classic flavor combination and an easy one to make this weekend.
Ingredients
- 15-20 oz goat cheese & truffle raviolis
- 1 stick butter
- 10-15 sage leaves sliced in half lengthwise
- 1 clove garlic smashed with a knife
- Salt & pepper to taste
- Freshly grated parmesan optional
Instructions
- Set a large pot of salted water on the stove to boil. Wait until it boils to proceed.
- Add butter to a pan over medium low heat.
- After about 5 minutes, the butter will start to foam up. Add your raviolis to the boiling water.
- Add smashed garlic and tilt the pan so that it is fully submerged in the butter. Leave in the butter for 30-60 seconds.
- Add the sliced sage and continuing stirring for 2-3 mote minutes.
- During this process, golden brown flecks (milk solids) should start to form on the bottom of the pan. That’s the “brown” in brown butter sauce!
- Scoop out your raviolis using a slotted spoon and place directly into your sauce.
- Toss to coat, top with freshly grated cheese if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.