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
Scale
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.
