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Ravioli with Sage Butter Sauce

Ravioli with Sage Butter Sauce
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Ravioli with Sage Butter Sauce is a quick and elegant Italian dish that combines tender ravioli pasta with a rich, nutty browned butter infused with fresh sage leaves. Perfect for cozy dinners or impressing guests, this comforting recipe offers sophisticated flavors with simple pantry staples and fresh herbs.

Ingredients

Main Ingredients

  • Fresh or frozen ravioli (cheese, spinach, mushroom, or preferred filling) – about 12 oz (340 g)
  • Unsalted butter – 6 tablespoons (85 g)
  • Fresh sage leaves – 10-12 leaves
  • Salt – to taste (for pasta water and seasoning)
  • Freshly ground black pepper – to taste
  • Grated Parmesan cheese (optional) – 1/4 cup (25 g)

Instructions

  1. Prepare the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook according to the package instructions until al dente, usually about 3-5 minutes. Fresh ravioli cooks faster, so watch closely to prevent overcooking.
  2. Make the Sage Butter Sauce: While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. When the butter starts to foam, add the whole fresh sage leaves. Allow the butter to brown and turn a golden tan color, releasing a nutty aroma. The sage leaves will crisp and infuse the butter with their flavor. Stir frequently to avoid burning.
  3. Combine Ravioli and Sauce: Using a slotted spoon, transfer the cooked ravioli to the skillet with the sage butter. Toss gently to coat each ravioli piece evenly, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.
  4. Plate and Garnish: Serve the ravioli immediately while warm. Optionally, sprinkle freshly grated Parmesan cheese on top and garnish with a few extra sage leaves. For added flavor and presentation, you may drizzle with extra virgin olive oil or add a balsamic reduction around the plate.

Notes

  • Use fresh sage leaves for better flavor and crispiness compared to dried herbs.
  • Watch the butter carefully while browning since it can burn quickly; lower the heat if necessary.
  • Salt the pasta water generously as it forms the base flavor for the ravioli.
  • Do not overcook ravioli; they should be tender but firm.
  • Serve immediately as the butter sauce can solidify if left too long.

Nutrition

Keywords: Ravioli, Sage Butter Sauce, Italian, Quick Dinner, Comfort Food, Pasta, Easy Recipe

Find it online: https://marygourmet.com/ravioli-with-sage-butter-sauce/