Spinach and Ricotta Ravioli with Brown Butter Sage Sauce, Pancetta, and Arugula
Tender spinach and ricotta ravioli tossed in a lemony brown butter sage sauce with crispy pancetta, served over a bed of wilted garden arugula and finished with freshly grated Parmesan. A cozy, flavorful pasta dinner for two that's ready in about 20 minutes.
Ingredients
- 1 10-ounce package spinach and ricotta ravioli
- 4 oz pancetta diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 2 cups fresh arugula
- ½ cup salted butter 1 stick
- 7-8 fresh sage leaves chopped
- ½ lemon freshly squeezed
- 1 pinch salt for the pasta water
- Freshly grated Parmesan cheese for serving
Instructions
- Prepare the pasta water. Bring a pot of water to a boil, adding a pinch of salt.
- Cook the pancetta. While the water heats, add the pancetta to a large skillet over medium heat. Sauté for approximately 3 minutes, until lightly browned. Remove the pancetta with a slotted spoon and set aside in a small dish. Pour off the excess rendered fat, leaving just a light coating of drippings in the skillet. Do not wipe the pan clean.
- Wilt the arugula. Add the olive oil and arugula to the same skillet. Cook over medium heat until the leaves are wilted. Divide the arugula between two serving plates and set aside.
- Cook the ravioli. Add the ravioli to the boiling water and cook for approximately 4 minutes, or according to package directions.
- Prepare the brown butter sage sauce. While the ravioli cooks, add the salted butter to the skillet without wiping it clean. Allow the butter to melt and slowly brown over medium-low heat, stirring or swirling occasionally. Watch for golden-brown milk solids and a nutty aroma.
- Add the garlic and sage. Reduce the heat to low and add the minced garlic and chopped sage leaves. Cook for 1–2 minutes, until the garlic is fragrant and the sage becomes slightly crispy.
- After the garlic and sage have cooked for 1–2 minutes, squeeze the juice of half a lemon into the brown butter sauce. Stir gently to combine before adding the cooked ravioli.
- Combine the ravioli and sauce. Drain the cooked ravioli and gently transfer it to the skillet. Toss carefully to coat the ravioli in the brown butter sage sauce.
- Return the pancetta. Using a spoon, transfer the pancetta from its dish into the skillet, leaving behind any accumulated grease. Gently combine with the ravioli and sauce.
- Serve. Divide the ravioli and pancetta between the two plates, spooning them over the wilted arugula. Drizzle with the remaining brown butter sauce and finish with freshly grated Parmesan cheese.
Notes
A little pancetta goes a long way. Pancetta adds wonderful savory flavor, but it also releases fat as it cooks. Pouring off the excess while leaving a little behind gives the finished dish plenty of flavor without making it greasy.
Skip the extra salt. Between the pancetta, salted butter, and Parmesan, this dish has plenty of seasoning. A small pinch of salt in the pasta water is all that's needed.
Don't rush the brown butter. Let the butter turn golden and develop a nutty aroma before adding the garlic and sage. Keep an eye on it so it doesn't burn.
Try different types of ravioli fillings like butternut squash or plain cheese.