Description
This delightful Ravioli with Sage Butter Sauce recipe features tender cheese ravioli enriched by a fragrant, golden sage-infused butter sauce. Enhanced with subtle spices and topped with Parmesan cheese and lemon zest, this Italian-inspired dish is quick to prepare and perfect for a satisfying vegetarian main course.
Ingredients
Scale
Ravioli
- 1 (20-ounce) package refrigerated or frozen cheese ravioli
Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped or whole
- ¼ teaspoon salt
- â…› teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Toppings
- â…“ cup grated Parmesan cheese
- Lemon zest or juice (optional, for brightness)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the cheese ravioli following the package instructions. Once cooked, drain the ravioli, reserving about ¼ cup of the pasta water, and set aside.
- Prepare sage butter: In a large skillet over medium heat, melt the butter until it begins to foam. Add the sage leaves and cook for 2–3 minutes, stirring frequently, until the butter turns golden and gives off a fragrant aroma, and the sage leaves become slightly crispy.
- Season the sauce: Stir in the salt, black pepper, and crushed red pepper flakes if using, ensuring the spices are evenly distributed in the butter.
- Toss ravioli in sauce: Add the cooked ravioli and a splash of the reserved pasta water to the skillet. Gently toss everything together to coat the ravioli thoroughly with the sage butter sauce. Cook for an additional 1–2 minutes to heat through.
- Serve: Plate the ravioli warm, topping each serving with grated Parmesan cheese and a touch of lemon zest or a squeeze of lemon juice for bright, fresh flavor if desired.
Notes
- This dish pairs wonderfully with alternative ravioli fillings such as butternut squash, mushroom, or spinach for varied flavors.
- For a richer sauce, consider stirring in a splash of cream or browning the butter before adding the sage.
