Browned Butter Ravioli with Sausage and Sweet Potatoes

Cooking butter until the milk solids toast—creating browned butter—develops a deliciously nutty flavor and aroma, perfect for pairing with sage and sweet potatoes.

Makes 6 to 8 servings

1 pound sweet potatoes, peeled and cut into ½-inch cubes

1½ teaspoons olive oil

1 teaspoon kosher salt, divided

½ cup plus 1 tablespoon unsalted Homemade Cultured Butter (recipe on page 18), divided 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary ¼ teaspoon ground black pepper ½ pound ground mild Italian sausage 2 (9-ounce) packages four-cheese ravioli, cooked according to package directions and ¼ cup cooking water reserved

Garnish: fresh sage

Preheat oven to 400°.

Combine sweet potatoes, oil, and ½ teaspoon salt in a 12-inch cast-iron braiser.

Bake until tender, 20 to 25 minutes. Transfer sweet potatoes to a large bowl. Let pan cool; wipe clean.

Add ½ cup Homemade Cultured Butter to pan, and melt over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, 7 to 10 minutes. Remove from heat; stir in lemon juice, sage, rosemary, pepper, and remaining ½ teaspoon salt. Add browned butter mixture to sweet potatoes, stirring until combined.

Add remaining 1 tablespoon Homemade Cultured Butter to pan, and melt over medium heat. Add sausage, and cook, stirring occasionally, until browned and large pieces form, 6 to 8 minutes.

Add ravioli and reserved ¼ cup pasta water, scraping browned bits from bottom of pan with a wooden spoon. Stir in sweet potato mixture; cook, stirring frequently, until heated through, 3 to 5 minutes. Garnish with sage, if desired. Serve immediately.

PRO TIP

Premeasure homemade butter for easy use.