Description
A classic Italian dish featuring cheese ravioli tossed in a rich, nutty sage butter sauce. This easy stovetop recipe combines simple ingredients like fresh sage, butter, and Parmesan cheese for a flavorful, comforting meal that’s perfect for weeknights or special occasions.
Ingredients
Scale
Ravioli
- 1 (20 oz) package refrigerated or frozen cheese ravioli
Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, thinly sliced
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
Toppings
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes (optional)
- Chopped toasted walnuts or pine nuts (optional for garnish)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until al dente. Drain well and set aside.
- Prepare the sage butter sauce: In a large skillet over medium heat, melt the butter. Add the thinly sliced sage leaves and cook for 2 to 3 minutes until the butter starts to brown slightly and the sage becomes crisp for a nutty flavor. Add the minced garlic if using and sauté for an additional 30 seconds, being careful not to burn the garlic.
- Toss ravioli in sauce: Add the drained ravioli to the skillet with the sage butter. Gently toss to coat the ravioli evenly with the sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the ravioli warm, topped generously with grated Parmesan cheese. Optionally, sprinkle crushed red pepper flakes or chopped toasted walnuts or pine nuts for added texture and flavor.
Notes
- Brown the butter just until golden to develop a rich, nutty flavor—avoid burning it as it will become bitter.
- This sage butter sauce pairs beautifully with other ravioli fillings such as pumpkin, mushroom, or spinach.
- For a garlic-free version, omit the garlic but keep the sage for aroma.
- To add crunch and contrast, try garnishing with toasted walnuts or pine nuts.
