Ravioli with Sage Butter Sauce Recipe
If you’re searching for the ultimate comfort food that’s both elegant and easy enough for a weeknight, Ravioli with Sage Butter Sauce is about to become your new obsession. This Italian classic brings pillowy cheese ravioli together with the rich, nutty aroma of browned butter and the earthy crispness of fresh sage. Every bite is a cozy embrace, finished with a shower of Parmesan and a whisper of pepper. Whether you’re cooking for a special guest or just want to treat yourself, this dish is foolproof, fast, and absolutely unforgettable.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to create such a luxurious plate. Each one plays a starring role—don’t skip or skimp! Here’s what you’ll need for your Ravioli with Sage Butter Sauce and why every element matters.
- Cheese Ravioli (1 package, 20 ounces): The heart of the dish—choose fresh for tender, flavorful pockets that soak up the sauce beautifully.
- Unsalted Butter (6 tablespoons): The base for your luscious sauce; unsalted lets you control the seasoning.
- Fresh Sage Leaves (8–10): These give the sauce its signature herbal depth and turn deliciously crisp when cooked.
- Salt (1/4 teaspoon): A little goes a long way to balance the richness and enhance all the flavors.
- Black Pepper (1/4 teaspoon): Adds a gentle heat and rounds out the savory notes.
- Grated Parmesan Cheese (2 tablespoons): Melts into the sauce, adding nutty, salty goodness to every bite.
- Extra Parmesan and Sage (optional): For garnish—these add a gorgeous finish and a little extra pop of flavor and color.
How to Make Ravioli with Sage Butter Sauce
Step 1: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Add your cheese ravioli and cook according to the package instructions, usually about 4–5 minutes for fresh ravioli. You want them just tender, so keep a close eye—they can overcook quickly! Once they’re done, drain them gently and set aside, reserving a bit of the pasta water just in case you want to loosen the sauce later.
Step 2: Brown the Butter and Sage
Set a large skillet over medium heat and add the unsalted butter. As the butter melts, toss in your fresh sage leaves. Stir frequently and watch as the butter begins to foam and turn a gorgeous golden brown, and the sage crisps up (about 3–4 minutes). The nutty aroma is your cue that magic is happening—don’t wander away, as butter can go from brown to burnt in a flash!
Step 3: Toss Ravioli in Sage Butter Sauce
Reduce the skillet to low heat and add your cooked ravioli directly into the fragrant sage butter. Gently toss or use a spatula to coat each ravioli in the sauce, being careful not to break them. If the sauce seems a bit thick, add a splash of reserved pasta water to bring everything together in a silky, glossy finish. Season with salt and black pepper to taste.
Step 4: Finish with Parmesan and Serve
Sprinkle grated Parmesan cheese over the ravioli in the skillet so it melts slightly and clings to every piece. Give everything one last gentle toss, then transfer to warm bowls or plates. If you’re feeling fancy, top with extra shaved Parmesan and a few crisp sage leaves for a truly showstopping Ravioli with Sage Butter Sauce.
How to Serve Ravioli with Sage Butter Sauce
Garnishes
A finishing touch makes all the difference: try a sprinkle of freshly grated Parmesan, a crack of black pepper, and a handful of extra crispy sage leaves for an aromatic crunch. A drizzle of browned butter from the skillet adds shine and depth, making the Ravioli with Sage Butter Sauce look as irresistible as it tastes.
Side Dishes
Let the flavors shine by pairing your ravioli with a simple mixed green salad dressed in lemon and olive oil, or serve alongside roasted vegetables like asparagus or Brussels sprouts. Crusty Italian bread is perfect for mopping up every last drop of that glorious sage butter sauce!
Creative Ways to Present
For a special touch, serve Ravioli with Sage Butter Sauce in shallow pasta bowls, and garnish each plate with a small tower of sage leaves. Or, for a more rustic feel, bring the skillet right to the table and let everyone help themselves family-style. You can even spoon the ravioli onto individual appetizer spoons for an elegant party bite.
Make Ahead and Storage
Storing Leftovers
If you have extra Ravioli with Sage Butter Sauce, store it in an airtight container in the refrigerator for up to two days. The flavors will deepen overnight, making for a delicious lunch the next day! Just be sure to let the pasta cool completely before sealing it up.
Freezing
While the sauce is best fresh, you can freeze cooked ravioli (without the sauce) on a baking sheet until solid, then transfer to a freezer bag for up to two months. Freeze the sauce separately in a small container if desired. Thaw both overnight in the fridge before reheating.
Reheating
To reheat, gently warm the ravioli and sauce together in a skillet over low heat, adding a splash of water or a bit more butter to refresh the sauce if needed. Avoid microwaving, as it can make the ravioli rubbery and the butter sauce separate.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli works just fine—simply cook them a minute or two longer than fresh, following the package instructions. The rest of the recipe remains the same, and you’ll still get that dreamy Ravioli with Sage Butter Sauce experience.
What other fillings work besides cheese ravioli?
Spinach and ricotta or mushroom ravioli are wonderful options! The earthy sage butter sauce compliments all sorts of fillings, so feel free to experiment with your favorites.
How do I prevent the butter from burning?
Keep a close eye on the butter as it starts to foam and change color. Stir frequently, and once it turns golden and smells nutty, remove it from the heat right away. This ensures you get that gorgeous brown butter flavor without bitterness.
Is this recipe vegetarian?
Yes, as long as your cheese ravioli and Parmesan are made without animal rennet, Ravioli with Sage Butter Sauce is a fantastic vegetarian main course.
Can I add protein to make it more filling?
Definitely! Add a handful of toasted pine nuts, sautéed mushrooms, or even some quickly sautéed shrimp right at the end for a heartier meal that still lets the sage butter shine.
Final Thoughts
I hope you’re as enchanted by Ravioli with Sage Butter Sauce as I am—it’s pure comfort and elegance in just twenty minutes. Treat yourself to this Italian classic soon, and don’t forget to share it with someone you love. Buon appetito!
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Ravioli with Sage Butter Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delightful Italian dish featuring fresh cheese ravioli tossed in a fragrant brown butter sage sauce, garnished with Parmesan cheese and crispy sage leaves for a comforting and elegant meal.
Ingredients
Main Ingredients
- 1 package (20 ounces) fresh cheese ravioli
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- Extra Parmesan cheese and sage leaves for garnish (optional)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the fresh cheese ravioli and cook according to the package instructions, typically around 3-5 minutes until they float to the surface. Drain carefully and set aside.
- Prepare the sage butter sauce: In a large skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook, stirring frequently, for 3 to 4 minutes or until the butter starts to brown and develops a nutty aroma while the sage leaves become crisp. Be careful to avoid burning the butter.
- Toss ravioli in the sauce: Lower the heat to low and add the cooked ravioli to the skillet. Gently toss to ensure all the ravioli are evenly coated with the brown butter sage sauce.
- Season and finish: Season the dish with salt and black pepper to taste. Sprinkle 2 tablespoons of grated Parmesan cheese over the ravioli and toss lightly to combine.
- Serve: Plate the ravioli warm and garnish with additional grated Parmesan and crispy sage leaves if desired. Serve immediately for best flavor and texture.
Notes
- Brown the butter just until it turns golden and smells nutty; watch closely to prevent burning for the best flavor.
- This dish pairs beautifully with a light green salad or roasted vegetables to round out the meal.
- Use fresh sage leaves for optimal flavor and texture in the sauce.
- For a vegetarian meal, ensure the Parmesan used is free from animal rennet if preferred.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg
