Ravioli with Sage Butter Sauce

This ravioli with sage butter sauce transforms ordinary refrigerated pasta into a restaurant-quality meal that tastes like you spent hours in the kitchen. The nutty brown butter paired with crispy sage creates a luxurious sauce that coats each pillow of pasta perfectly.

I first made this dish when I needed to impress my in-laws with minimal prep time. They were so enchanted by the aromas filling my kitchen that my mother-in-law has requested I make it during every visit since.

Ingredients

• Fresh refrigerated ravioli: Provides the perfect base for this sauce and saves tremendous time
• Unsalted butter: Allows you to control the salt level while creating the rich brown butter base
• Fresh sage leaves: Crisp up beautifully and infuse the butter with their earthy aroma
• Minced garlic: Adds a gentle bite that balances the richness of the sauce
• Lemon zest: Brings brightness and cuts through the buttery sauce
• Fresh thyme: Contributes subtle herbal notes that complement the sage
• Chopped pecans: Add unexpected texture and nutty dimension
• Fresh lemon juice: Brightens everything with necessary acidity
• Kosher salt and black pepper: For proper seasoning
• Shaved Parmesan: Provides the perfect salty finish and melts slightly into the hot pasta

Step-by-Step Instructions

Cook the Ravioli:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Add your refrigerated ravioli and cook according to package directions usually about 4 minutes. Be careful not to overcook as they can burst and lose their filling. Reserve a small cup of pasta water before draining thoroughly.

Create the Brown Butter Sage Base:

Place a large skillet over medium heat and add the cubed butter. Allow it to melt completely then add the sage leaves. Watch carefully as the butter foams and the milk solids begin to turn golden brown. The sage will crisp up during this process about 2 to 3 minutes. Using a slotted spoon remove the crispy sage leaves to a paper towel lined plate.

Develop the Aromatic Elements:

To the now fragrant brown butter add the minced garlic lemon zest chopped thyme and pecans. Stir constantly to prevent burning as these aromatics infuse the butter. This step only takes about 2 minutes but creates layers of flavor as the pecans toast slightly and the garlic becomes fragrant without burning.

Combine Pasta and Sauce:

Add the drained ravioli directly to the skillet with the brown butter sauce. Gently toss to coat each piece thoroughly allowing the pasta to heat through for 1 to 2 minutes. If the sauce seems too thick add a splash of the reserved pasta water. Finish with fresh lemon juice and season with salt and pepper to taste.

Garnish and Serve:

Transfer to warm plates or a serving platter and top with shaved Parmesan cheese and the reserved crispy sage leaves. Serve immediately while the butter sauce is still warm and the sage is crisp.

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The sage in this recipe completely transforms when fried in butter. The first time I made this dish my husband who claimed to dislike sage became an instant convert. There's something magical about how the herb crisps up and develops a complex nutty flavor that's nothing like its raw state.

Make Ahead Options

While this dish is best enjoyed immediately after preparation you can brown the butter and crisp the sage up to two days in advance. Store in an airtight container in the refrigerator and gently reheat when ready to use. The brown butter will solidify when chilled but will return to its liquid state when warmed. This prep work makes the final cooking process even faster when you're ready to serve.

Ravioli Selection Tips

The beauty of this recipe lies in its versatility. While cheese ravioli is a classic choice don't hesitate to experiment with other varieties. Butternut squash ravioli pairs exceptionally well with the sage butter creating a fall inspired dish. Mushroom ravioli adds an earthy element that complements the nutty brown butter. Even spinach or chicken filled options work beautifully. Look for refrigerated ravioli with thin pasta that will allow the delicate sauce to shine.

Serving Suggestions

This elegant pasta dish deserves thoughtful accompaniments. Serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the butter sauce. A glass of crisp white wine particularly Pinot Grigio or Sauvignon Blanc complements the herbal notes perfectly. For a complete meal add roasted asparagus or sautéed broccolini on the side. The vegetables provide a welcome contrast to the rich pasta while maintaining the refined nature of the dish.

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Enjoy this delightful ravioli dish that combines simplicity and sophistication in every bite.

Frequently Asked Questions

→ What type of ravioli works best for this dish?

You can use any kind of refrigerated ravioli, such as cheese, spinach, or meat-filled. Choose one that complements the rich butter sauce.

→ How do I keep the sage leaves crispy?

Crisp the sage leaves in the butter for 2-3 minutes, then remove them onto a paper towel immediately to retain their texture while the rest of the sauce cooks.

→ Can I substitute fresh herbs if unavailable?

If fresh sage or thyme is unavailable, you can use dried herbs. However, reduce the quantity slightly as dried herbs are more concentrated in flavor.

→ Is there a substitute for pecans in the sauce?

Yes, you can swap pecans for walnuts, pine nuts, or leave them out entirely for a nut-free version, though they add a lovely crunch and flavor.

→ What can I serve alongside this dish?

This ravioli pairs well with a light green salad, garlic bread, or roasted vegetables for a balanced meal.