Description
Delicate pasta pockets filled with cheese or your favorite filling, tossed in a rich, nutty sage butter sauce. Simple, elegant, and perfect for a weeknight dinner or special occasion.
Ingredients
For the Ravioli
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1 package (about 9–12 oz) fresh or frozen ravioli (cheese, mushroom, or your choice)
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Salt, for pasta water
For the Sage Butter Sauce
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4 tbsp unsalted butter
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10–12 fresh sage leaves
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1 clove garlic, minced (optional)
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Salt and black pepper, to taste
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¼ cup grated Parmesan cheese, plus extra for serving
To Garnish
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Toasted pine nuts or walnuts (optional)
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Freshly ground black pepper
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Additional sage leaves
Instructions
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Cook the Ravioli
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Bring a large pot of salted water to a boil.
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Add ravioli and cook according to package instructions until al dente. Drain, reserving ¼ cup pasta water.
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Make the Sage Butter Sauce
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In a large skillet, melt butter over medium heat.
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Add sage leaves and cook until the butter starts to brown and the sage is crispy, about 2–3 minutes.
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(Optional) Add minced garlic and cook 30 seconds until fragrant.
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Season with a pinch of salt and black pepper.
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Combine Ravioli and Sauce
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Add drained ravioli to the skillet with sage butter.
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Toss gently to coat, adding a splash of reserved pasta water if needed to thin the sauce.
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Sprinkle with grated Parmesan cheese and toss again.
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Serve
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Transfer ravioli to plates.
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Garnish with extra Parmesan, crispy sage leaves, and toasted nuts if desired.
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Serve immediately.
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Notes
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Use fresh sage for the best flavor; dried sage will not crisp in the butter.
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Don’t overcook ravioli — it should remain tender but hold its shape.
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Brown the butter carefully; it should smell nutty but not burn.
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A splash of reserved pasta water helps the sauce cling to the ravioli.