Brown Butter Sage Ravioli with Prosciutto

the quintessential fall dish (exclusive recipe)

one thing you should know about me by now: I love butter. any kind of butter, at any time of year, but fall and winter is especially good for the magic of browned butter.

welcome to the first October Exclusive Recipe post. every month, paid subscribers to the kitchen table will receive (at least) 1 recipe that is only available to them! This month, paid subscribers get TWO exclusive recipes!

now, if you aren’t familiar with the magic of the brown butter, let me introduce you. butter comes from milk (duh) and when you melt butter, you can see the milk solids (the white parts) separate from the fat (the clear yellow part). If you’ve ever had ghee, that’s just butter with the milk solids removed. to make brown butter, you’re basically melting and then toasting those milk solids until they become, well, browned. it makes this rich, nutty flavor that just elevates almost anything.

so, this is my take on ~the~ quintessential fall recipe of brown butter sage pasta, but this is Brown Butter Sage Ravioli with Prosciutto. its highly customizable, very simple, and very very tasty.

if you’re intrigued by the magic of brown butter, be sure to try my brown butter chocolate chip cookies!

beyond the paywall below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 2 servings