This ravioli with brown butter, pistachios, sage, and pomegranate is an easy but elevated pasta dish that can be made in 15 minutes. It may seem unusual to top pasta with pomegranates arils, but they add just the right amount of tartness to the rich pasta and sauce. Add an extra crunch with the pistachios and some fresh sage, and you have a truly delicious quick dinner.
Brown Butter Ravioli with Pistachios, Sage, and Pomegranate
Prep time
Cook time
Total time
Serves: 4
Ingredients
- ½ cup butter
- ¼ cup pistachios, finely chopped
- ¼ cup sage leaves, finely chopped
- 16 ounces packaged (or homemade) sweet potato or butternut squash ravioli
- ½ cup pomegranate arils
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions. Remove ravioli.
- While water is coming to a boil and pasta is cooking, make the sauce. In a medium saucepan over medium heat, melt butter. Continue cooking butter, stirring frequently and adjusting heat as needed, butter becomes a golden brown color, about 2-3 minutes. Add sage and pistachios and cook for 1-2 minute until toasted and fragrant. Remove from heat. Season with salt and pepper, to taste. Add ravioli to the pan, stirring to coat pasta in sauce. Top with pomegranate arils and serve.
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