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–+ servings

Ravioli with Sage Butter Sauce

Before we dive deep into the heart of this lush dish, let’s chat about what can complement your plate of ravioli with sage butter sauce. Imagine this: a light, crisp salad bursting with seasonal greens. A classic arugula salad drizzled with lemon vinaigrette would offer a vibrant contrast to the buttery richness of the ravioli.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 9 oz packages fresh refrigerated ravioli (cheese or your preferred filling)
  • ½ cup unsalted butter cut into cubes
  • 3 garlic cloves minced
  • ⅓ cup loosely packed fresh sage leaves chopped
  • 2 tsp chopped fresh thyme leaves
  • ⅓ cup finely chopped toasted pecans
  • 1 tbsp lemon zest from about 1 lemon
  • 1 tbsp freshly squeezed lemon juice
  • ½ cup shaved Parmesan cheese
  • 1 tsp crushed red pepper flakes
  • 2 tbsp chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Skillet

Method
 

Step 1: Cook the Ravioli
  1. Start by boiling a large pot of salted water. Add the fresh ravioli and cook according to package instructions, typically 3 to 5 minutes. Fresh pasta cooks quickly! When it's done, reserve 1 cup of pasta water, then drain the rest. If you’re using frozen ravioli, extend the cooking time as per the package instructions.
Step 2: Prepare the Sage Butter Sauce
  1. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic. Stir frequently to prevent burning and let it cook until fragrant, about 1-2 minutes.
Step 3: Add the Herbs
  1. Add the chopped sage leaves and thyme to the skillet. The leaves will crisp up, infusing the butter with vibrant flavor. Cook for about 2-3 minutes, stirring gently.
Step 4: Mix in Flavor Enhancements
  1. Add in the chopped pecans, lemon zest, and lemon juice to your skillet. Toss everything together to combine the flavors. The pecans will add a delightful crunch and complement the butter.
Step 5: Combine Ravioli and Sauce
  1. Gently add the drained ravioli into the skillet. Toss it with the sauce, ensuring each piece is coated evenly. If the sauce feels too thick, add some reserved pasta water bit by bit until it reaches your desired consistency.
Step 6: Finish It Off
  1. Sprinkle the shaved Parmesan cheese and crushed red pepper flakes over the top. As you mix it through, the cheese will melt and anchor the flavors together. Taste and adjust the seasoning with salt and freshly ground black pepper.
Step 7: Serve
  1. Plate your ravioli with sage butter sauce and garnish with fresh parsley. Enjoy your creation while it’s hot!

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 12gFat: 25gSaturated Fat: 15gCholesterol: 60mgSodium: 400mgFiber: 2gSugar: 2g

Notes

  1. Fresh versus Frozen Ravioli: Fresh ravioli yields a better texture and cooks faster. However, you can use frozen ravioli if that’s what you have on hand.
  2. Customize the Filling: Experiment with different filling options like spinach, ricotta, or wild mushrooms for an unexpected twist.
  3. Sage Substitution: If you can’t find fresh sage, dried sage can work in a pinch. Just reduce the amount—1 teaspoon of dried for every tablespoon of fresh.
  4. Adjust the Butter: For a lighter dish, reduce the amount of butter. You can also replace some with olive oil for a slightly healthier version.
  5. Pasta Water is Magic: Always save some pasta water! It helps to adjust the sauce’s consistency and binds it beautifully to the pasta.

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