Description
Delicate ravioli tossed in golden brown butter infused with fresh sage and finished with Parmesan — this Ravioli with Sage Butter Sauce is a simple yet elegant Italian classic ready in just 15 minutes.
Ingredients
- Ravioli (cheese or spinach): 9 oz (250 g), fresh or store-bought
- Unsalted Butter: 6 tablespoons
- Fresh Sage Leaves: 10–12
- Salt: To taste
- Black Pepper: Freshly ground, to taste
- Grated Parmesan Cheese: ¼ cup
- Lemon Zest (optional): ½ teaspoon
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil.
- Combine Ingredients: Cook ravioli according to package directions (3–5 minutes) until tender.
- Prepare Your Cooking Vessel: In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden and fragrant, about 4–5 minutes.
- Assemble the Dish: Remove sage leaves and transfer cooked ravioli directly into the butter sauce.
- Cook to Perfection: Toss gently, adding a splash of pasta water to emulsify the sauce.
- Finishing Touches: Season with salt, pepper, lemon zest, and Parmesan.
- Serve and Enjoy: Plate ravioli, drizzle with extra butter, and garnish with crispy sage leaves.
Notes
- Use fresh sage for the best flavor and aroma.
- Don’t overbrown the butter — aim for golden, nutty, and fragrant.
- Add a spoon of pasta water for a silky sauce.
- Top with shaved Parmesan for extra indulgence.