Rosemary Garlic Brown Butter

5 MINS Preparation Time
1 HR 15 MINS Cooking Time
4-5 Servings
Easy Difficulty


drizzle olive oil
1 head garlic, sliced in half horizontally to expose cloves
1 stick salted butter
2 sprigs fresh rosemary, plus additional for garnish
salt and pepper to taste
1 box Borgatti's spinach & ricotta ravioli
fresh cracked pepper for serving



Drizzle olive oil over the cut sides of the garlic bulb. Season with salt and pepper, then bring the cut sides together and wrap the head in a sheet of foil. Roast for 45 minutes in a 400° oven. Let the garlic bulb cool, then squeeze out the roasted cloves and mash them with the flat side of a knife to create a paste. Set aside.


Place the butter and whole rosemary sprigs in a sauté pan over medium heat. Cook until the butter browns, stirring occasionally to prevent burning. Add the desired amount of roasted garlic to the butter, seasoning with salt and pepper.


Add ravioli with a pinch of salt to boiling water. Gently stir. Once the water returns to a boil, simmer for 6-8 minutes. Drain the ravioli and add it to the brown butter sauce, gently tossing to coat.


Serve with freshly cracked pepper and additional chopped rosemary for garnish.

Borgatti’s Spinach & Ricotta Ravioli, when paired with this specific recipe of brown butter, roasted garlic, and rosemary, transforms into an exquisite winter meal that is both comforting and elegant.

The journey of flavors begins with the roasted garlic. By roasting it in the oven, this way, the garlic cloves caramelize and soften, turning it into a sweet, nutty paste that blends seamlessly into the dish.

Browning the butter with whole rosemary sprigs allows the butter to be infused with the distinctive piney and slightly lemony scent of the rosemary. The combination of browned butter and rosemary creates a base that is both earthy and fragrant, providing a perfect backdrop for the ravioli.

The ravioli itself, a creamy blend of spinach and ricotta, offers a mild and slightly earthy flavor that harmonizes with the more robust tastes of the sauce.

This recipe, with its careful balance of creamy, nutty, sweet, and herbaceous flavors, creates a delightful winter meal.

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

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