Ravioli with Brown Butter Sage Sauce

Some nights you just don’t feel like cooking. This is a dish for one of those nights. It looks and sounds a little fancy, but it’s quite simple and delicious.
At the risk of sounding a bit pretentious, I’d like to share about the first time I had ravioli with brown butter sage sauce (feel free to skip this part and go to the recipe). I was lucky enough to be taking a train from Florence to Milan with my friend Chloe, it was chilly outside and the train ride was incredibly beautiful. When we got to Milan, we were staying with one of Chloe’s family friends. She welcomed us into her beautiful apartment and promptly served us ravioli with butter sauce. I still remember how good it tasted and how simple it seemed. In fact, all food in Italy felt this way: casual, delicious, simple and special. The quality of the ingredients allows you to get away with amazingly simple recipes. Ideally, this would be eaten at a big table with friends, candles and lots of bottles of wine. But it’s good in any situation.
ravioli with brown butter sage sauce, arugula and prosciutto
serves 2
ravioli (Penne Lane is a good choice. I would suggest cheese, spinach, or mushroom.)
1 1/2 TBSP butter
8 small sage leaves or 4 big leaves
handful arugula
6 slices prosciutto
Cook ravioli according to instructions. Set aside.
Cook butter on low heat. When it melts, add sage. Cook until butter is bubbly and foamy…let it cook like this about 30-45 seconds (until browned).
Drizzle on ravioli, add arugula and prosciutto on top.
Eat it!