Let me take you straight to Italian comfort food heaven with Ravioli with Sage Butter Sauce, a dish that wraps savory pasta parcels in a gloriously fragrant and silky sauce. It’s one of those magical recipes where just a handful of ingredients come together to create something elegant, utterly satisfying, and surprisingly easy to make at home. Whether you’re looking to impress at a dinner party or simply want to elevate a weeknight supper, this classic delivers on all fronts—aroma, color, and a taste that lingers in your memory.
Ingredients You’ll Need
While the ingredient list for Ravioli with Sage Butter Sauce is blissfully short, every component plays a vital role in building that rich, nuanced flavor. Let’s break down what you’ll want to have on hand for the perfect plate.
- Fresh Ravioli: Your choice of filling, but cheese or spinach and ricotta ravioli are timeless; look for fresh or high-quality store-bought for best results.
- Unsalted Butter: Good butter is key here since it forms the base of your sauce and soaks into the pasta for an indulgently silky finish.
- Fresh Sage Leaves: Fragrant sage infuses the butter with herbal depth; go for whole leaves for the prettiest presentation.
- Parmesan Cheese: Freshly grated parmesan adds a nutty, salty essence that ties everything together.
- Kosher Salt: Enhances the flavors of both the ravioli filling and the sauce—don’t forget to salt your pasta water generously.
- Freshly Ground Black Pepper: A few turns of the pepper mill provide a gentle heat that plays off the creaminess of the sauce.
How to Make Ravioli with Sage Butter Sauce
Step 1: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Drop in the ravioli, being careful not to overcrowd the pot. Cook just until the pasta floats to the surface and is al dente—usually about 2–3 minutes for fresh ravioli or according to package instructions. Use a slotted spoon to gently transfer them to a plate, reserving about half a cup of the pasta water for later.
Step 2: Brown the Butter
In a large skillet over medium heat, add the unsalted butter. Let it melt slowly, then add the fresh sage leaves. Keep a close eye as the butter foams and the milk solids begin to brown, swirling the pan constantly. In a few minutes, you’ll notice a nutty aroma and the sage leaves will crisp up beautifully. Don’t let the solids turn too dark—light golden brown is perfect.
Step 3: Combine Ravioli and Sauce
Carefully add the cooked ravioli to the skillet with the brown butter and sage. Add a splash of reserved pasta water to help the sauce coat every piece. Gently toss or swirl the pan to cover the ravioli in the fragrant butter without breaking them apart.
Step 4: Finish with Parmesan and Pepper
Turn off the heat and scatter freshly grated parmesan over the ravioli. Add a few grinds of black pepper as well. Give the pan one last gentle toss, letting the cheese melt into the sauce for the ultimate creamy finish.
Step 5: Plate and Serve
Transfer your Ravioli with Sage Butter Sauce to warm plates, making sure to pour all the extra butter and sage leaves over the top. Serve immediately, ideally with a bit more parmesan for anyone who just can’t get enough.
How to Serve Ravioli with Sage Butter Sauce
Garnishes
Dress up your finished dish with whole crispy sage leaves, a generous snowfall of extra parmesan, and perhaps a light sprinkle of lemon zest for a touch of brightness. The presentation should celebrate the rustic, golden beauty of the butter sauce and the green pops from the sage.
Side Dishes
Ravioli with Sage Butter Sauce pairs wonderfully with a crisp green salad tossed in a punchy vinaigrette. Some warm, crusty Italian bread is perfect for sopping up any extra butter. If you want a little more color, a side of roasted seasonal vegetables, like asparagus or cherry tomatoes, makes a fantastic accompaniment.
Creative Ways to Present
For special occasions, try serving the ravioli on a large platter, letting diners help themselves family-style. Or arrange the pasta in shallow bowls over a bed of wilted spinach for a touch of drama and a pop of color. Mini portions in ramekins or tasting spoons can also be a hit at parties or as an elegant starter course.
Make Ahead and Storage
Storing Leftovers
To keep leftover Ravioli with Sage Butter Sauce tasting fresh, let it cool completely before transferring to an airtight container. It will keep well in the fridge for up to two days, though the sage will lose some crispness over time.
Freezing
If you want to freeze uncooked ravioli, dust them lightly with semolina flour and arrange in a single layer on a parchment-lined tray. Freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding an extra minute or two to the cooking time. It’s best not to freeze ravioli that’s already been sauced, as the butter and cheese sauce can separate.
Reheating
Gently reheat refrigerated portions in a nonstick skillet over low heat, adding a splash of water if needed to loosen the sauce. Avoid the microwave if possible, as the ravioli can split and the butter may turn greasy. A few fresh sage leaves quickly sautéed in butter can perk up leftovers beautifully.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli work great and make this dish even more convenient. Just cook them straight from the freezer, following package directions, and continue with the sauce as described.
What type of ravioli filling is best for Ravioli with Sage Butter Sauce?
The richness of the butter and depth of sage pair beautifully with classic cheese or spinach and ricotta ravioli. But feel free to explore other fillings like butternut squash, wild mushroom, or even lobster for a more decadent touch.
Can I make the sage butter sauce ahead of time?
The sauce is best made fresh for maximum fragrance and crispness, but you can brown the butter and sage in advance, then gently rewarm before combining with hot ravioli.
Is there a way to lighten the sauce?
If you’d like a lighter version, you can use half butter and half olive oil, or add a splash of pasta cooking water and finish with lemon zest for a brighter, less rich sauce.
What wine pairs best with Ravioli with Sage Butter Sauce?
You can’t go wrong with a crisp Italian white wine like Pinot Grigio or Verdicchio. Look for something with enough acidity to balance the richness of the butter and compliment the herbal notes of the sage.
Final Thoughts
Whether you’re new to making classic Italian dishes or a seasoned home cook, Ravioli with Sage Butter Sauce is a recipe that truly delivers elegance with ease. Once you taste those pillowy ravioli in their aromatic, golden sauce, you’ll want to bring this onto regular dinner rotation. Give it a try—and don’t be surprised when everyone asks for seconds!
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Ravioli with Sage Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful recipe for Ravioli with Sage Butter Sauce is a classic Italian dish that is sure to impress your family and friends. Tender ravioli filled with cheese, topped with a savory sage-infused butter sauce, and finished with a sprinkle of Parmesan cheese, this dish is a perfect blend of flavors and textures.
Ingredients
Ravioli:
- 1 package of store-bought cheese ravioli
- Water for boiling
- Salt to taste
Sage Butter Sauce:
- 1/2 cup unsalted butter
- A handful of fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
- Make the Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to turn golden brown and the sage leaves are crispy, about 3-4 minutes. Season with salt and pepper.
- Combine: Add the cooked ravioli to the skillet with the sage butter sauce. Gently toss to coat the ravioli evenly.
- Serve: Transfer the ravioli to serving plates. Drizzle any remaining sage butter sauce over the ravioli. Sprinkle with grated Parmesan cheese.
Notes
- This dish is best served immediately to enjoy the flavors at their peak.
- Feel free to customize the ravioli filling to your preference, such as spinach and ricotta or butternut squash.
- For a burst of freshness, squeeze some lemon juice over the dish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
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