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