If you love cozy Italian comfort food that’s both elegant and simple to make, then this Ravioli with Sage Butter Sauce Recipe is going to become one of your absolute favorites. Imagine pillowy cheese-filled ravioli swimming in a rich, nutty butter sauce infused with aromatic sage leaves, bringing out a warmth that feels like a hug on a plate. It’s one of those dishes that tastes like it took all afternoon to perfect but comes together in a flash, perfect for busy weeknights or special occasions when you want to impress without fuss.
Ingredients You’ll Need
To make this dish, all you need are a handful of simple ingredients that work harmoniously to create a depth of flavor that’s anything but basic. Each element plays a crucial role in balancing richness, herbaceous notes, and that irresistible cheesy goodness.
- Cheese ravioli (1 20-ounce package): The star of the dish, offering creamy, savory centers wrapped in tender pasta.
- Unsalted butter (6 tablespoons): Provides the luscious base for the sauce, perfect for absorbing the sage flavor.
- Fresh sage leaves (8–10, chopped or whole): Adds earthy, fragrant notes that elevate the butter with herbal depth.
- Garlic clove, minced (optional): Boosts the flavor with a subtle pungency without overpowering the delicate sauce.
- Salt (1/4 teaspoon): Enhances all the flavors without making the dish salty.
- Black pepper (1/4 teaspoon): Adds a gentle warmth and balances the butter’s richness.
- Grated Parmesan cheese (1/4 cup, optional): Sprinkled on top for a sharp and nutty finish that melts into the sauce.
- Crushed red pepper flakes (optional garnish): A touch of heat for those who like a little kick.
How to Make Ravioli with Sage Butter Sauce Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a vigorous boil. Add your refrigerated cheese ravioli and cook according to the package instructions until just al dente. This ensures that the ravioli retains a pleasant bite without getting mushy. Once cooked, drain the ravioli carefully and set them aside. Don’t forget to reserve about 1/4 cup of the starchy pasta water — it’s a secret ingredient that will help your sauce cling beautifully to the ravioli later.
Step 2: Make the Sage Butter Sauce
In a large skillet set over medium heat, melt the butter slowly. The goal here is to coax out that naturally nutty flavor that brown butter provides. Add your fresh sage leaves next. Let them cook for 2 to 3 minutes, stirring frequently until the butter starts to brown gently and the sage becomes crispy and aromatic. If you’re including garlic, stir it in during the last 30 seconds so it softens without burning, giving the sauce additional warmth and complexity.
Step 3: Combine Ravioli and Sauce
Now it’s time for the magic moment. Add your cooked ravioli to the skillet along with the reserved pasta water. Gently toss everything together — be careful not to break the ravioli — just enough so each piece is glossy and coated with the fragrant sage butter sauce. Season with salt and pepper to bring all the flavors into perfect harmony.
Step 4: Serve and Garnish
Serve your ravioli steaming hot, straight from the pan. Sprinkle liberally with grated Parmesan cheese for a salty punch and add crushed red pepper flakes if you like a little heat. That’s it — simple, delicious, and utterly satisfying.
How to Serve Ravioli with Sage Butter Sauce Recipe
Garnishes
A final touch of fresh Parmesan cheese melted on top adds a creamy, tangy finish that complements the buttery sauce beautifully. Don’t be shy to add a bit of red pepper flakes if you enjoy subtle spicy notes. Some fresh sage leaves, left whole and crisped, also make an elegant, fragrant garnish that heightens the presentation and flavor with every bite.
Side Dishes
This ravioli is wonderfully rich, so pairing it with something light and fresh like a crisp green salad with lemon vinaigrette keeps the meal balanced. Roasted or steamed seasonal vegetables like asparagus or broccoli add vibrant color and texture without overpowering the delicate sauce. For a heartier option, garlic bread or crusty Italian bread is perfect for soaking up any leftover butter sauce.
Creative Ways to Present
To elevate this dish for a dinner party, serve the ravioli in warm pasta bowls and drizzle extra brown butter sauce around the edges for a professional touch. Layer with microgreens or edible flowers for visual interest. You could also portion individual servings inside small cast iron skillets for a rustic, yet charming presentation that makes everyone feel special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though this dish disappears fast), store them in an airtight container in the refrigerator for up to two days. Be sure to keep the sauce and pasta together so the flavors continue to meld, and nothing dries out.
Freezing
While fresh ravioli with sage butter is best enjoyed immediately, you can freeze cooked ravioli with sauce for up to one month. Place the ravioli and sauce in a freezer-safe container, separating layers with parchment paper to prevent sticking. Thaw overnight in the refrigerator before reheating.
Reheating
To bring your leftovers back to life, gently warm the ravioli in a skillet over low heat, adding a splash of water or butter if needed to loosen the sauce. Avoid microwaving if possible, as that can make the ravioli tough or unevenly heated. This method keeps the sauce silky and the pasta tender.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli works just as well—just be sure to cook it according to package instructions, which might require slightly longer boiling time. The sage butter sauce will taste just as delicious with frozen ravioli.
What does sage butter sauce taste like?
Sage butter sauce has an irresistible nutty, earthy aroma with a mellow richness from the butter and a slightly crispy texture from the sage leaves. The combination creates a comforting and savory flavor that elevates simple pasta dishes beautifully.
Can I make the sauce without garlic?
Yes! Garlic is optional in this Ravioli with Sage Butter Sauce Recipe. The butter and sage really shine on their own, but the garlic adds an extra layer of flavor if you enjoy it. Feel free to skip it for a milder, more delicate sauce.
What type of ravioli works best with this recipe?
Cheese ravioli is classic here, but you can experiment with butternut squash or mushroom ravioli for extra depth and variety. This sage butter sauce complements those fillings beautifully, making the dish versatile and delicious.
Can I add cream to the sauce?
Definitely! Stirring in a splash of cream before adding the ravioli makes the sauce richer and silkier, turning this easy weeknight meal into a more indulgent dish. Just be sure to warm the cream gently so it doesn’t curdle.
Final Thoughts
There’s something so satisfying about a dish that’s this quick yet packed with flavor. This Ravioli with Sage Butter Sauce Recipe feels fancy but is refreshingly simple — perfect for when you want to treat yourself or impress friends without spending hours in the kitchen. I can’t recommend it enough, so grab that package of ravioli, gather your fresh sage, and dive into this comforting, buttery delight tonight. You’ll thank me later!
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Ravioli with Sage Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ravioli with Sage Butter Sauce recipe features tender cheese ravioli tossed in a fragrant brown butter sauce infused with fresh sage leaves. With the addition of garlic and a sprinkle of Parmesan cheese, this simple yet elegant Italian dish comes together quickly, making it perfect for a delicious weeknight dinner or a cozy meal any time.
Ingredients
Ravioli
- 1 (20-ounce) package refrigerated cheese ravioli
Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped or whole
- 1 garlic clove, minced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/4 cup grated Parmesan cheese
- Optional crushed red pepper flakes for garnish
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions until al dente. Drain the ravioli and set aside, reserving 1/4 cup of the pasta water for later use.
- Make the sage butter sauce: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook for 2–3 minutes, stirring often, until the butter begins to brown and the sage becomes fragrant and slightly crispy.
- Add garlic (optional): If using garlic, stir it in during the last 30 seconds of cooking to avoid burning and to release its flavor into the butter.
- Toss ravioli in sauce: Add the cooked ravioli to the skillet along with the reserved pasta water. Gently toss everything together to coat the ravioli evenly with the sage butter sauce.
- Season and serve: Season with salt and black pepper to taste, then serve immediately. Sprinkle with grated Parmesan cheese and crushed red pepper flakes if desired.
Notes
- This sage butter sauce works equally well with butternut squash or mushroom ravioli varieties.
- For extra richness, stir in a splash of cream before adding the ravioli to the skillet.
- Use whole sage leaves for a pretty presentation, or chop them finely for a more uniform flavor throughout the sauce.
