If you’re craving a dish that feels both indulgent and effortless, then this Ravioli with Sage Butter Sauce Recipe is calling your name. Picture silky cheese-filled ravioli gently bathed in a fragrant, nutty brown butter sauce infused with crispy sage leaves. This dish strikes the perfect balance between rich and fresh, delivering comfort straight from the heart of Italian home cooking. It’s a delightful way to elevate simple ingredients into a meal that feels like a warm embrace.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating the deep, comforting flavors and beautiful textures that make this dish truly special. Using fresh elements like sage and quality butter ensures the sauce tastes bright and flavorful, while the cheese ravioli delivers a satisfying, creamy bite.
- 1 pound cheese ravioli: Fresh works best for tender, pillowy pasta, but frozen is a convenient and tasty alternative.
- 6 tablespoons unsalted butter: The star of the sauce, turning beautifully nutty as it browns and carries the sage flavor.
- 12 fresh sage leaves: Adds aromatic earthiness and crisp texture when browned in butter.
- 2 cloves garlic, minced: Provides a subtle layer of savory warmth without overpowering the sauce.
- 1/4 cup freshly grated Parmesan cheese: Sprinkled on top to bring salty, umami richness and a delightful finish.
- Salt to taste: Enhances all the flavors and seasons the dish perfectly.
- Freshly ground black pepper to taste: Adds a gentle heat and sharpness that balances the richness.
- Optional lemon zest for finishing: Brings a bright citrus note that lifts the whole dish.
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 boil. Salt is important here as it seasons the pasta internally. Add your cheese ravioli and cook according to the package instructions until they reach tender perfection. Fresh ravioli usually needs just a few minutes to cook, while frozen might take a bit longer—just watch closely to avoid overcooking.
Step 2: Prepare the Sage Butter Sauce
While the ravioli is cooking, melt your unsalted butter in a large skillet over medium heat. Keep a close eye because the butter will soon begin to foam—it’s at this moment the magic begins. Add your fresh sage leaves to the bubbling butter. Cook until the butter develops a lovely golden brown color and crisp up your sage leaves. This process brings out those nutty, aromatic flavors that make the sauce unforgettable.
Step 3: Add Garlic and Season
Once your butter and sage are beautifully browned, toss in the minced garlic. Cook for just about 30 seconds until the garlic releases its fragrance—be careful not to burn it, as it can turn bitter quickly. Season the sauce with salt and freshly ground black pepper to taste, balancing the richness with a little bit of seasoning.
Step 4: Combine Ravioli and Sauce
Drain the ravioli, making sure to reserve a small cup of pasta water. This starchy water helps loosen the sauce if needed. Add the ravioli directly to your skillet and gently toss them to coat in the luscious sage butter sauce. If the sauce feels too thick, splash in a little reserved pasta water to reach the perfect silky consistency. Remove from heat immediately to prevent overcooking.
Step 5: Finish and Serve
Transfer your ravioli to plates and generously sprinkle with freshly grated Parmesan cheese. If you want an extra brightness, grate a bit of lemon zest on top—it adds a lovely zing that brightens every bite. Serve immediately to enjoy the sauce while it’s warm and silky.
How to Serve Ravioli with Sage Butter Sauce Recipe
Garnishes
A handful of freshly grated Parmesan is a classic garnish that adds a salty, nutty punch. For an elegant touch, add a sprinkle of lemon zest or a few extra crisp sage leaves right on top. A light grind of black pepper finishes it beautifully and invites your guests to savor each bite.
Side Dishes
Ravioli with sage butter sauce shines best alongside simple sides that don’t compete for attention. A crisp mixed green salad with a light vinaigrette complements the richness perfectly, refreshing the palate. Roasted seasonal vegetables or a crusty artisan bread also pair wonderfully, helping to scoop up every last drop of buttery sauce.
Creative Ways to Present
For a cozy dinner, serve this dish family-style in a large warm pan so everyone can help themselves and feel the rustic charm. For a special occasion, plate each serving individually with a sprig of fresh sage on top and a drizzle of extra virgin olive oil around the rim to add gloss and sophistication.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the sauce and ravioli together to allow the flavors to meld—just be aware the ravioli may absorb some sauce and become softer overnight.
Freezing
This Ravioli with Sage Butter Sauce Recipe is best enjoyed fresh, but you can freeze leftover ravioli without the sauce. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to two months. When ready to eat, cook them straight from frozen, and prepare the sauce fresh for the best taste.
Reheating
Gently reheat leftover ravioli with sauce in a skillet over low heat, adding a splash of water or butter to prevent sticking and maintain that creamy texture. Avoid microwaving if possible, as the butter sauce can separate and the texture may suffer.
FAQs
Can I use dried sage instead of fresh?
Fresh sage is key to achieving the crisp texture and vibrant flavor in the sauce. Dried sage lacks the freshness and won’t crisp up well, so it’s best to stick with fresh if you want that signature taste and texture.
What type of ravioli works best for this recipe?
Cheese ravioli is classic and pairs perfectly with the buttery sage sauce, but pumpkin or mushroom-filled ravioli also work beautifully. Fresh ravioli offers the best texture, but frozen ravioli can be a good timesaver without sacrificing flavor.
How do I avoid burning the butter?
Keep the heat at medium and watch the butter carefully as it foams and changes color. Lower the heat if it starts browning too quickly. The goal is a golden, nutty color—not dark brown or black.
Is this recipe suitable for vegetarians?
Absolutely! This recipe uses no meat or meat-based products. Just be sure your Parmesan cheese is vegetarian-friendly if that’s a concern, as traditional Parmesan contains animal rennet.
Can I add protein to this dish?
If you want to add some protein, grilled chicken or sautéed shrimp pair nicely, but be sure to keep the sauce delicate so it doesn’t overpower the subtle sage flavors.
Final Thoughts
This Ravioli with Sage Butter Sauce Recipe is a true celebration of simple ingredients coming together in perfect harmony. It’s the kind of meal you’ll want to make again and again when you crave comfort without fuss. Whether for a weeknight treat or an intimate dinner, the warm flavors and silky textures will make you feel right at home. Give it a try—you might just discover your new favorite pasta dish.
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Ravioli with Sage Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
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.
