Brown Butter Tomato Sauce on Ravioli

There’s something magical about brown butter—it’s the secret ingredient that transforms simple dishes into something exceptional. The process of browning butter caramelizes the milk solids, creating a deep, nutty flavor that adds complexity to any sauce. Pairing it with tomato sauce brings a burst of brightness and tang, balancing the richness perfectly. This recipe is perfect for family dinners or special occasions when you want to bring warmth and comfort to the table in a unique way.

Brown Butter Tomato Sauce Ravioli

This dish brings together the rich, nutty flavor of brown butter with the vibrant acidity of tomato sauce, creating a sauce that elevates simple ravioli to gourmet status. The smooth, silky sauce pairs beautifully with cheese or mushroom-filled ravioli, offering a balanced flavor profile that’s comforting and elegant. With easy adjustments for different IDDSI levels, this recipe ensures everyone can enjoy the rich, complex flavors of brown butter tomato sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Brown Butter Tomato Sauce

• 1/2 cup unsalted butter
• 2 cups tomato puree or crushed tomatoes
• 2 cloves garlic minced
• 1/2 teaspoon dried basil or 1 tablespoon fresh basil chopped
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese optional, for serving

Ravioli

• 1 package of cheese or mushroom ravioli store-bought or homemade

Equipment

• Saucepan or skillet (light-colored for browning butter)
• Wooden spoon or spatula
• Large pot (for boiling ravioli)
• Strainer
• Knife and cutting board
• Grater (for Parmesan)

Method

 

1. In a light-colored saucepan or skillet (to see the color change), melt the butter over medium heat. As the butter melts, stir or swirl the pan frequently. The butter will foam as it cooks.
2. After a few minutes, the foam will subside, and you’ll see the milk solids begin to brown. The butter will take on a rich, golden-brown color and release a nutty aroma.Once the butter reaches a deep amber color, immediately remove it from the heat to prevent burning. Set aside.
3. In the same pan with the brown butter, add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato puree or crushed tomatoes. Add the basil, red pepper flakes (if using), and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
4. Bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions or until tender. Drain and add the ravioli to the pan with the tomato sauce, gently tossing to coat.
5. Spoon the ravioli onto plates and drizzle with any extra brown butter tomato sauce from the pan.Sprinkle with the remaining Parmesan cheese and garnish with fresh basil if desired.

Notes

Tips for Browning Butter
Use a Light-Colored Pan: This helps you see the color change clearly so you don’t overcook it.

Keep Stirring: Constant stirring or swirling ensures the milk solids don’t stick to the bottom and burn.

Watch Closely: Butter goes from golden to burnt quickly, so be vigilant and remove it from heat as soon as it turns a deep amber color.

Aromatic Hints: When you smell a nutty, toasty aroma, the butter is ready.

 

IDDSI Texture Modifications:

• Puree 4 (PU4): Puree the cooked ravioli with a bit of broth or tomato sauce. Consider piping or molding ravioli shapes, top with blended sauce on a plate.
• Minced & Moist 5 (MM5): Mince the ravioli into pies no larger than 4mm and mix with the blended sauce and serve on a plate.
• Soft & Bite-sized 6 (SB6): Cut each piece into 15mm bites, and serve sauce (as is) spooned over top.
• Easy to Chew 7 (EC7): Ready to enjoy as original recipe.

Macro Adjustments:

• Protein: Add ricotta, meat or tofu into the meal, stir in blended cottage cheese or blended white beans to up fiber and protein.
• Fats: Increase or decrease amount of oils/butter/cheese.
• Carbs: Use low carb or vegetable based ravioli, serve fewer ravioli with fortified sauce/added protein.

Dietary Swaps:

• Gluten-free: Specialty pasta for gluten free eaters is available as options.
• Dairy-free/Vegan: Trade the cheese for a vegan option like vegan shreds or nutritional yeast.

Low-Spoons Shortcuts:

• Use store bought ravioli.
• Cook the ravioli first in a pot, then you can use the same pot for making the sauce.
• Use garlic powder and dried basil.