Ingredients
Scale
- 24 store-bought or homemade fresh ravioli ( spinach or plain, mushroom-filled)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp chopped fresh sage
- 1/4 cup toasted pistachios, finely crushed
- 2 tbsp grated Parmesan (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams and turns golden-brown (about 3 minutes).
- Add ravioli in a single layer and cook undisturbed for 2–3 minutes until golden and crisp on one side. Flip and cook another 2–3 minutes until tender and evenly browned.
- Add remaining 2 tbsp butter, sage, and a pinch of salt. Toss gently to coat.
- Remove from heat, sprinkle with crushed pistachios and Parmesan if using. Serve immediately.
Notes
- Vegetarian—ensure ravioli dough contains no egg if vegan (optional).
- For extra richness, stir in 1/4 cup cremes of mushroom soup or 1 tbsp truffle oil at the end.
- Pair with a crisp Pinot Noir or sparkling elderflower lemonade for a Twilight-worthy drink.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-sear
- Cuisine: Italian-inspired with Pacific Northwest influences
- Diet: Vegetarian
Nutrition
- Serving Size: 6 ravioli
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
