Watch the pine nuts and sage closely while toasting and frying, as they can burn quickly. Reserve pasta water to help create a creamy sauce. Use a microplane or grater for best results when grating parmesan.
Ingredients
0.25 oz Fresh Sage
1 whole Shallot
0.75 oz Parmesan Cheese
1 oz Pine Nuts
9 oz Cheese Ravioli
5 oz Baby Spinach
0 Kosher Salt
0 Ground Pepper
0 Olive Oil
1 tbsp Butter
Tools
medium pot
microplane or grater
medium skillet
slotted spoon
paper towel-lined plate
small bowl
Click anywhere to see instructions→
Marley Spoon
Brown Butter Cheese Ravioli
with Spinach & Pine Nut Dressing
⏱️ 20 min🍽️ 2 servings
Cooking Tips
Watch the pine nuts and sage closely while toasting and frying, as they can burn quickly. Reserve pasta water to help create a creamy sauce. Use a microplane or grater for best results when grating parmesan.
Ingredients
0.25 oz Fresh Sage
1 whole Shallot
0.75 oz Parmesan Cheese
1 oz Pine Nuts
9 oz Cheese Ravioli
5 oz Baby Spinach
0 Kosher Salt
0 Ground Pepper
0 Olive Oil
1 tbsp Butter
Tools
medium pot microplane or grater medium skillet slotted spoon paper towel-lined plate small bowl
Mise en Place
1
Prepare sage and shallot
Pick and thinly slice 1/4 oz fresh sage leaves, discarding stems. Halve and thinly slice 1 shallot (about 3/4 cup sliced). Set aside 1/4 of the sliced shallot for later use.
2
Finely grate Parmesan cheese
Finely grate 3/4 oz Parmesan using a microplane or grater. Divide into two portions: 1/4 for the topping, the rest for the sauce.
3
Measure pine nuts
Measure out 1 oz pine nuts (two 1/2 oz portions) and have them ready for toasting.
4
Portion spinach and ravioli
Have 5 oz baby spinach and 9 oz cheese ravioli ready to cook.
5
Set up cooking tools
Get out a medium pot for boiling ravioli, a medium skillet for toppings and sauce, a slotted spoon, microplane or grater, and have paper towels ready for draining cooked items.
Cooking Steps
1
Prep ingredients
Bring a medium pot of salted water to a boil. Pick and thinly slice ¼ oz fresh sage leaves, discarding stems. Halve and thinly slice 1 shallot. Finely grate ¾ oz Parmesan, if needed.
2
Toast pine nuts
In a medium skillet, heat 2 tablespoons olive oil over medium-high. Add 2 (½ oz) pine nuts and cook, stirring, until just golden, 2-3 minutes (watch closely). Using a slotted spoon, carefully transfer pine nuts to a paper towel-lined plate.
3
Make topping
To the same skillet, add ¾ of the sliced shallots (save the rest for step 5) and cook, stirring occasionally, until browned and crisp, 4-5 minutes. Stir in sage and cook until crisp, 1-2 minutes (watch closely). Transfer to the paper towel-lined plate with pine nuts to drain; season with kosher salt. Transfer all to a small bowl, then stir in ¼ of the Parmesan and several grinds of pepper.
4
Cook ravioli
Add 9 oz cheese ravioli to boiling water and cook, stirring once or twice, until barely al dente, 2-3 minutes. Reserve 1 cup cooking water, then carefully drain.
5
Sauce ravioli
To the same skillet, heat 1 tablespoon butter over medium-high. Add remaining sliced shallots; cook, stirring, until golden, 2-3 minutes. Add ravioli and ½ cup of the cooking water; simmer until reduced, 3-4 minutes. Add remaining Parmesan; season to taste with salt and pepper. Cook until sauce is creamy, 1-2 minutes. Add 5 oz baby spinach and 1-2 tablespoons cooking water.
6
Finish & serve
Gently stir ravioli and spinach together until spinach is wilted. Serve ravioli and spinach with crispy pine nut topping spooned over top. Enjoy!