Tomato and Brown Butter Ravioli

Tender cheese ravioli swimming in a flavorful, rich, and delicious tomato and brown butter marinara sauce.

I bookmarked this recipe from Eats Well With Others as soon as I saw it. What could be more delicious than soft and tender ravioli in a rich brown butter tomato sauce?  I adapted the recipe a bit by adding some garlic but otherwise kept it as written and it was super simple to make. I made this tomato and brown butter ravioli for lunch recently and my daughter and I both absolutely loved it–especially the tasty sauce. The brown butter really gave this wonderfully simple tomato sauce an extra depth of flavor and made it swoon-worthy. My son topped his gnocchi with the sauce after school and said they paired nicely together too. I have a feeling this addictive sauce would be delicious on ANY pasta and I will be making it again and again!

How to Make Tomato and Brown Butter Ravioli

Heat the butter in a small Dutch oven over medium-high heat until melted, about 3 minutes. Continue to cook, swirling the Dutch oven constantly until butter is dark golden brown and has a nice nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!! Remove the Dutch oven from heat.

Carefully add the tomatoes and their juices to the Dutch oven, crushing the tomatoes with your hands as you add them; return to the stove over medium heat. Add the sliced garlic, sugar, crushed pepper flakes, and some sea salt & freshly cracked pepper, to taste. Stir until very well combined.

Settle the onions, cut side down into the sauce, and bring to a simmer. Reduce heat to low and cook, uncovered for 45 minutes, stirring occasionally. Discard the onions then taste and re-season with sea salt and freshly cracked pepper, if needed.

Cook the ravioli in salted boiling water per the package instructions; drain. Serve the ravioli topped with tomato and brown butter sauce, fresh parsley, and parmesan cheese. Enjoy.

Tomato and Brown Butter Ravioli

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking / Original by Eats Well With Others

Equipment

• Small Dutch Oven

Ingredients

• 4 tbsp butter
• 2 (14 oz) cans of whole tomatoes
• 1 yellow onion, skin peeled and halved
• 1 clove of garlic, sliced thinly
• Pinch of sugar, to taste
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 16 oz cheese ravioli **Gnocchi & any other pasta will work well too
• Fresh parsley, chopped
• Parmesan, freshly grated

Instructions

• Heat the butter in a small Dutch oven over medium-high heat until melted, about 3 minutes. Continue to cook, swirling the Dutch oven constantly until butter is dark golden brown and has a nice nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!! Remove the Dutch oven from heat.

   
• Carefully add the tomatoes and their juices to the Dutch oven, crushing the tomatoes with your hands as you add them; return to the stove over medium heat. Add the sliced garlic, sugar, crushed pepper flakes, and some sea salt & freshly cracked pepper, to taste. Stir until very well combined.
• Settle the onions, cut side down into the sauce, and bring to a simmer. Reduce heat to low and cook, uncovered for 45 minutes, stirring occasionally. Discard the onions then taste and re-season with sea salt and freshly cracked pepper, if needed. 
• Cook the ravioli in salted boiling water per the package instructions; drain. Serve the ravioli topped with tomato and brown butter sauce, fresh parsley, and parmesan cheese. Enjoy.  

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