Description
This classic Italian Ravioli with Sage Butter Sauce is a simple yet elegant dish that combines tender cheese ravioli with a fragrant brown butter and sage sauce. Enhanced with garlic and Parmesan cheese, it’s a quick stovetop meal perfect for a cozy dinner.
Ingredients
Scale
Ravioli
- 1 pound cheese ravioli, fresh or frozen
Sauce
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 2 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
Finishing
- 1/4 cup freshly grated Parmesan cheese
- Optional lemon zest for finishing
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions until tender, typically about 3-5 minutes for fresh, slightly longer for frozen.
- Prepare the sage butter sauce: While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter foams, begins to brown lightly, and the sage leaves become crisp, about 3-4 minutes.
- Add garlic: Stir in the minced garlic to the butter and sage mixture and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Season the sauce: Add salt and freshly ground black pepper to taste. Stir to combine.
- Combine ravioli and sauce: Drain the cooked ravioli, reserving a small amount of pasta water. Add the ravioli to the skillet with the sage butter sauce and gently toss to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
- Serve: Remove from heat and immediately plate the ravioli. Top with freshly grated Parmesan cheese and garnish with optional lemon zest if desired for a bright finish.
Notes
- Use fresh ravioli for the best texture, but frozen ravioli can be cooked directly without thawing.
- Brown the butter carefully over medium heat to avoid burning and develop a nutty flavor.
- This sage butter sauce beautifully complements cheese, pumpkin, or mushroom-filled ravioli varieties.
