Introduction
Ravioli with Sage Butter is a classic Italian dish that combines the rich, savory flavor of freshly made or store-bought ravioli with the earthy, aromatic taste of browned butter and crispy sage. This simple yet indulgent dish is an excellent choice for a cozy dinner, a special occasion, or when you’re craving comfort food. The delicate pasta pillows filled with cheese, meat, or vegetables are complemented by the nutty flavors of browned butter and the fresh pop of fried sage leaves, making every bite a delightful experience.
This recipe comes together quickly, making it an accessible option for both beginner and experienced cooks alike. While the sage butter sauce is simple to prepare, it brings a level of sophistication to the dish, elevating the flavor profile without requiring complicated ingredients. Whether you’re cooking for yourself, family, or guests, Ravioli with Sage Butter is sure to impress with its delicious flavors and elegant presentation.
Why You’ll Love Ravioli with Sage Butter
- Simple and Quick to Prepare: This dish is easy to prepare and can be made in under 30 minutes, making it perfect for busy weeknights or impromptu dinner parties. The sauce uses just a handful of ingredients but packs a big punch of flavor.
- Delicate Yet Flavorful: The ravioli provides a soft, tender bite, while the sage butter sauce offers a nutty, aromatic richness that complements the pasta beautifully. The crispy sage leaves add a delightful crunch and a burst of fresh, herbaceous flavor.
- Versatile: You can use any type of ravioli for this dish—cheese, meat, or vegetable-filled ravioli all work wonderfully. The sage butter sauce is a perfect match for any filling, making this a versatile recipe you can adapt to your preferences.
- Elegant and Impressive: While this dish is easy to make, it looks and tastes elegant, making it a great option for entertaining or when you want to treat yourself to something special.
- Comforting Yet Light: While the sage butter sauce is rich and flavorful, it’s not overly heavy, making this dish a comforting choice without feeling too indulgent.
Preparation and Cooking Time
- Total Time: 25 minutes
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Servings: 4 servings
- Calories per Serving: Around 400-450 calories per serving, depending on the type of ravioli used.
Nutrition Facts (Per Serving)
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 50-55g
- Protein: 10-15g
- Fiber: 2-4g
- Sugar: 2-4g
Ingredients
For the Ravioli with Sage Butter:
- 1 pound fresh or frozen ravioli (cheese, meat, or vegetable-filled)
- 4 tablespoons unsalted butter
- 10-12 fresh sage leaves
- 1 tablespoon olive oil (optional)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Optional: A squeeze of lemon juice for brightness
- Optional: A pinch of red pepper flakes for a touch of heat
Step-by-Step Instructions
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Once the water is boiling, add the ravioli and cook according to the package instructions, usually about 3-5 minutes for fresh ravioli or 7-10 minutes for frozen ravioli. The ravioli is done when it floats to the surface of the water.
Gently stir the ravioli in the water to prevent them from sticking to the bottom of the pot. Once cooked, use a slotted spoon to transfer the ravioli to a colander to drain. If you want to reserve some pasta water for the sauce, ladle out a cup of water before draining the ravioli. Set the ravioli aside while you prepare the sage butter sauce.
2. Make the Sage Butter Sauce
While the ravioli is cooking, melt the butter in a large skillet over medium heat. You want to use a pan with enough space to add the ravioli and sage leaves later. Allow the butter to melt completely, then let it continue cooking for 2-3 minutes until it begins to bubble and turn a light golden brown. This is called “browning” the butter, and it adds a nutty flavor to the sauce that pairs perfectly with the sage.
Add the fresh sage leaves to the pan. The butter should start to bubble and sizzle when the sage leaves hit the pan, which helps them become crispy. Let the sage fry for 2-3 minutes, occasionally stirring the leaves to ensure they don’t burn. You want the sage to turn dark green and crisp up, but not to blacken. Once the sage is crispy, remove the pan from the heat.
3. Combine the Ravioli with the Sage Butter Sauce
Carefully add the cooked ravioli to the skillet with the sage butter sauce. Use a spatula to gently toss the ravioli in the sauce, ensuring each piece is coated in the flavorful butter. If the sauce seems a bit dry, you can add a tablespoon or two of the reserved pasta cooking water to loosen the sauce and help it adhere to the ravioli. You can also add a splash of olive oil for extra richness, though this is optional.
Season the ravioli with salt and freshly cracked black pepper to taste. If you like, add a squeeze of fresh lemon juice for a touch of acidity to balance the richness of the butter, or a pinch of red pepper flakes for a little heat.
4. Serve the Ravioli
Once the ravioli is well coated in the sage butter sauce, divide it evenly among four plates. Garnish with the crispy sage leaves from the sauce, and sprinkle freshly grated Parmesan cheese over the top. The Parmesan adds a salty, umami-rich finish to the dish, while the crispy sage leaves bring both flavor and texture.
Serve the Ravioli with Sage Butter immediately, while the sauce is still warm and the ravioli is tender. This dish is perfect on its own as a main course or as a side dish paired with a light salad or grilled protein.
Tips for Perfect Ravioli with Sage Butter
- Use High-Quality Butter: Since the butter is the star of the sauce, be sure to use high-quality unsalted butter. The browning process enhances the flavor, so using a good butter makes a noticeable difference in the overall taste of the dish.
- Don’t Overcook the Sage: Keep a close eye on the sage leaves as they fry in the butter. They should become crispy but not burnt. If they burn, they’ll taste bitter and won’t have the pleasant, aromatic flavor you want for the dish.
- Reserve Pasta Water: If you’re concerned about the sauce becoming too thick, reserve some pasta cooking water before draining the ravioli. The starchy water helps thin out the sauce and helps it cling to the ravioli.
- Choose Your Ravioli Wisely: The type of ravioli you use will affect the flavor of the dish. Cheese-filled ravioli is a classic choice and works well with sage butter, but you can also try meat or vegetable-filled ravioli for a different twist. For instance, a butternut squash ravioli would pair beautifully with the sage butter sauce.
- Garnish Generously: Don’t skimp on the Parmesan cheese or crispy sage leaves. Both add essential flavor and texture to the dish, and they elevate the presentation.
Variations of Ravioli with Sage Butter
- Brown Butter and Walnut Ravioli: Add some toasted walnuts to the brown butter sauce for extra crunch and flavor. The nutty walnuts pair wonderfully with the rich butter and the delicate ravioli.
- Lemon-Sage Ravioli: For a brighter flavor, add more lemon zest or a squeeze of fresh lemon juice to the sage butter sauce. The citrus will balance out the richness of the butter and add a fresh, zesty note.
- Bacon and Sage Ravioli: Fry some bacon until crispy, and crumble it over the top of the ravioli just before serving. The smoky flavor of the bacon adds a savory depth to the dish that complements the sage butter beautifully.
- Vegetarian Ravioli: If you’re looking for a vegetarian option, you can use ravioli filled with spinach and ricotta or mushroom and truffle oil. These fillings work well with the sage butter sauce, bringing out earthy flavors.
- Spicy Sage Butter: For those who like a little heat, sprinkle some crushed red pepper flakes into the butter as it browns. This will add a spicy kick to the dish that balances the richness of the butter and the freshness of the sage.
Storage and Shelf Life
Ravioli with Sage Butter is best enjoyed fresh, but if you have leftovers, you can store them for later.
- Storing Leftovers: Allow the ravioli to cool completely before transferring them to an airtight container. Store the dish in the refrigerator for up to 2-3 days.
- Reheating: To reheat, place the leftover ravioli in a skillet over low heat. Add a small splash of water or broth to the pan and gently warm the ravioli, stirring occasionally. This helps rehydrate the pasta and sauce without overcooking it. Alternatively, you can reheat the ravioli in the microwave, but the texture won’t be as ideal.
- Freezing: If you have leftover ravioli (or extra cooked ravioli), you can freeze it for future use. To freeze, place the cooked ravioli on a baking sheet in a single layer and freeze until solid. Then transfer the ravioli to a freezer-safe bag or container. To reheat, cook the frozen ravioli in a skillet or boil it straight from the freezer.
Side Dishes and Pairings for Ravioli with Sage Butter
Ravioli with Sage Butter is a rich and flavorful dish, so it pairs wonderfully with lighter, refreshing sides to balance the richness.
- Mixed Green Salad: A simple salad with arugula, spinach, and a lemon vinaigrette is the perfect side to cut through the richness of the butter sauce. The fresh greens and tangy dressing complement the ravioli beautifully.
- Grilled Vegetables: Pair the ravioli with grilled vegetables such as zucchini, bell peppers, or asparagus. The smokiness from the grill enhances the flavors of the sage butter and adds texture to the meal.
- Garlic Bread: A slice of crispy garlic bread is always a welcome side to any pasta dish. The buttery, garlicky bread is perfect for mopping up any extra sage butter sauce.
- Roasted Chicken: Serve the ravioli as a side to roasted chicken for a well-rounded, comforting meal. The simple, crispy chicken pairs well with the rich butter sauce and adds protein to the dish.
Ravioli with Sage Butter Recipe
- Total Time: 25 minutes
Description
Perfectly cooked ravioli tossed in a fragrant, golden brown sage butter sauce. The rich, earthy flavor of the sage pairs beautifully with the soft, pillowy ravioli for a simple, yet elegant dish.
Ingredients
For the Ravioli with Sage Butter:
- 1 pound fresh or frozen ravioli (cheese, meat, or vegetable-filled)
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 tablespoon olive oil (optional)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Optional: A squeeze of lemon juice for brightness
- Optional: A pinch of red pepper flakes for a touch of heat
Instructions
Bring a large pot of salted water to a boil. Once the water is boiling, add the ravioli and cook according to the package instructions, usually about 3-5 minutes for fresh ravioli or 7-10 minutes for frozen ravioli. The ravioli is done when it floats to the surface of the water.
Gently stir the ravioli in the water to prevent them from sticking to the bottom of the pot. Once cooked, use a slotted spoon to transfer the ravioli to a colander to drain. If you want to reserve some pasta water for the sauce, ladle out a cup of water before draining the ravioli. Set the ravioli aside while you prepare the sage butter sauce.
While the ravioli is cooking, melt the butter in a large skillet over medium heat. You want to use a pan with enough space to add the ravioli and sage leaves later. Allow the butter to melt completely, then let it continue cooking for 2-3 minutes until it begins to bubble and turn a light golden brown. This is called “browning” the butter, and it adds a nutty flavor to the sauce that pairs perfectly with the sage.
Add the fresh sage leaves to the pan. The butter should start to bubble and sizzle when the sage leaves hit the pan, which helps them become crispy. Let the sage fry for 2-3 minutes, occasionally stirring the leaves to ensure they don’t burn. You want the sage to turn dark green and crisp up, but not to blacken. Once the sage is crispy, remove the pan from the heat.
Carefully add the cooked ravioli to the skillet with the sage butter sauce. Use a spatula to gently toss the ravioli in the sauce, ensuring each piece is coated in the flavorful butter. If the sauce seems a bit dry, you can add a tablespoon or two of the reserved pasta cooking water to loosen the sauce and help it adhere to the ravioli. You can also add a splash of olive oil for extra richness, though this is optional.
Season the ravioli with salt and freshly cracked black pepper to taste. If you like, add a squeeze of fresh lemon juice for a touch of acidity to balance the richness of the butter, or a pinch of red pepper flakes for a little heat.
Once the ravioli is well coated in the sage butter sauce, divide it evenly among four plates. Garnish with the crispy sage leaves from the sauce, and sprinkle freshly grated Parmesan cheese over the top. The Parmesan adds a salty, umami-rich finish to the dish, while the crispy sage leaves bring both flavor and texture.
Serve the Ravioli with Sage Butter immediately, while the sauce is still warm and the ravioli is tender. This dish is perfect on its own as a main course or as a side dish paired with a light salad or grilled protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 50-55g
- Protein: 10-15g
Conclusion
Ravioli with Sage Butter is a simple yet elegant dish that combines the delicate flavors of ravioli with the nutty richness of brown butter and the aromatic freshness of sage. The result is a comforting, flavorful meal that is quick and easy to prepare but impressive enough for a special occasion.
With its versatility, you can experiment with different types of ravioli and variations of the sage butter sauce to make this dish your own. Whether you’re cooking for yourself, entertaining guests, or preparing a weeknight dinner, Ravioli with Sage Butter is sure to become a favorite in your culinary repertoire. Give it a try today and indulge in the delightful flavors of this classic Italian dish!
