Go Back
–+ servings

Ravioli Browned Butter Sage

Elaine Gordon
Before we dive into the delightful world of Ravioli with Browned Butter and Sage, let's chat about what to serve alongside it. Think crusty Italian bread drizzled with olive oil. A simple arugula salad dressed with lemon offers a peppery crunch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Equipment

  • Pan

Ingredients
  

  • 6 tablespoons unsalted butter preferably high-quality European-style: For a creamy base.
  • 1 small garlic clove finely grated or minced: Adds depth without overpowering.
  • Zest of 1 lemon: Brings brightness without thinning the sauce.
  • 20 –25 whole sage leaves rinsed and patted dry: Infuses the dish with earthy flavor.
  • Freshly cracked black pepper to taste: Adds a hint of heat.
  • 18 –20 oz fresh or pre-packaged ravioli cooked as per package instructions: Choose your favorite filling.
  • Freshly shaved Parmigiano Reggiano for topping: Elevates the dish with a rich finish.

Instructions
 

Step 1: Prepare the Ravioli

  • Cook your ravioli according to package instructions. If using homemade, boil until they float to the surface. Reserve a cup of pasta water before draining to adjust the sauce's consistency if needed.

Step 2: Brown the Butter

  • In a large sauté pan, melt the butter over medium heat. Allow it to foam, then reduce the heat slightly. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty. It may take about 5-7 minutes. Watch carefully—it can go from brown to burnt quickly!

Step 3: Add Garlic and Sage

  • Once the butter is browned, add the minced garlic. Sauté for about 30 seconds, until fragrant. Then, toss in the sage leaves. Cook until they turn crispy. This step takes 1-2 minutes, adding vivid flavor.

Step 4: Combine Ravioli and Sauce

  • Add the cooked ravioli to the pan, tossing to coat in the buttery sauce. If the sauce looks too thick, add a splash of reserved pasta water to loosen it up. Incorporate lemon zest and pepper to taste.

Step 5: Serve and Garnish

  • Plate the ravioli, drizzling any remaining sauce on top. Finish with freshly shaved Parmigiano Reggiano and a sprinkle of cracked pepper. Enjoy your dish, perhaps with a side salad or some garlic bread!

Notes

  • Brown the Butter Carefully: Keep an eye on your butter—once it starts to brown, it can go quickly from perfect to burnt.
  • Fresh Ravioli is Best: Homemade or high-quality store-bought ravioli gives the best texture and flavor.
  • Use Whole Sage Leaves: This recipe benefits from whole leaves that crisp up, providing a delightful texture contrast.
  • Adjust Consistency as Needed: Use the reserved pasta water to change the consistency of your sauce; start with a little and add more until satisfied.
  • Try Different Fillings: Don’t limit yourself to traditional cheese fillings; try mushroom, spinach, or even lobster!

Nutrition

Serving: 1CupCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gFiber: 3g
Keyword Ravioli Browned Butter Sage
Tried this recipe?Let us know how it was!