Instant Pot Brown Butter Sage Ravioli
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Instant Pot Brown Butter Sage Ravioli

by Mar 22, 2020

Instant Pot Brown Butter Sage Ravioli

by Mar 22, 2020

If there’s a pasta dish that’s both as decadent and simple to make as Brown Butter Sage Ravioli in the Instant Pot, I’ve yet to meet it.
 
This sauce is rich, buttery, savory and has just a tinge of the perfect bitter touch to it due to the fresh sage leaves (I like to use a lot). It actually tastes like the richest and creamiest Marsala sauce you’ve ever had. Couple that with light-as-air raviolis stuffed with anything you desire, and it’s a match made in foodie heaven!
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
Begin with a large shallot…
 
…and dice it up.
 
Then, take a stick of butter, of course. Add it to the pot and give it some heat.
 
Once melted and bubbling…
 
…add in the shallot…
 
…garlic…
 
…and fresh sage leaves.
 
Give everything a good stir…
 
…and allow it to sauté for a few minutes…
…until the butter becomes a nice brown color. Just keep a close eye on it as there’s a fine line between it becoming brown and burning, which we don’t want.

 
A good indicator it’s ready is when the bottom of the pot begins to get a little sticky.
 
That is your cue to add in a dry white wine…
 
…and then immediately deglaze/scrape the bottom of the pot, freeing up any stickiness on the bottom of the pot so it’s nice and smooth.
 
Add in some garlic broth or chicken broth…
 
…and you’re going to have a pot of a lovely dark brown concoction.
 
Now it’s time to take some fresh ravioli of your choice (the kind that’s in the refrigerated section of most markets)…
 
…add it to the pot and toss with the sauce.
 
It’s fine if it’s not fully coated – this will do fine. Secure the lid and cook at high pressure.
 
When done, give it all as stir…
 
…add in a touch of heavy cream…
 
…and some shaved Asiago cheese.
 
Give it all a stir…
 
…until the cheese is melded into the sauce.
 
Plate it up…
 
…top with additional cheese…
 
…admire it…
 
…eat it…
 
…react to it…
 
…marvel at it.
 
The most amazing Brown BUTTA Sage Ravioli ever – done in minutes!

 

  • 8 tablespoons (1 stick) salted butter
  • 1 large shallot, diced
  • 1 tablespoon (3 cloves) garlic, crushed or minced
  • 10 fresh sage leaves, stems removed (you can absolutely use less if you wish it to have less of a slight bitter tinge to it. Some like 5, others like 2. I like 10.)
  • 1/2 cup dry white wine (like a Sauvignon Blanc)
  • 1 cup garlic or chicken broth (I used 1 teaspoon Garlic Better Than Bouillon + 1 cup water)
  • 20 ounces fresh ravioli of your choice (I used the kind you get in the refrigerated section of the market)
  • 2 tablespoons heavy cream or half-and-half
  • 1/2 cup shredded or shaved Asiago cheese, plus more for topping (you can use Parmesan or Pecorino Romano too)

How much fresh sage you use is totally dependent on your taste. I find adding more increases that slight bitter factor I enjoy in this dish, but Richard said he didn’t even notice that. And since this is proof that all tastebuds are different, you can choose to use half the amount or go as low as 1-2 sage leaves or leave it out completely if sage ain’t yo thang!

Although I strongly suggest using fresh, refrigerated ravioli (the kind you get in the market), if using frozen, increase the time to 7 minutes.

If using ravioli you just made yourself, go for 0 minutes.

  1. Add the butter to the Instant Pot. Hit Sauté and adjust so it’s on the More or High setting. Once the butter’s melted, add in the shallot, garlic and sage and sauté for 4-5 minutes JUST until the butter has turned a nice brown color. But keep an eye on it as there’s a fine line and little time between the butter browning and burning. Once the bottom of the pot begins to get a bit sticky, that’s a sign it’s ready!
  2. Immediately pour in the wine and then deglaze/scrape the bottom of the pot so it’s free of any stickiness (wine is an amazing deglazing agent). Allow the wine to simmer for 1 minute before adding in the broth.
  3. Then, add in the ravioli and stir it around in the liquid. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 2 minutes. Quick release when done.
  4. Stir in the cream and cheese until melded into the sauce – it will become the perfect consistency.
  5. Plate it up and top with extra cheese, if desired.

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