Ravioli with Sage Butter Sauce (Print Version)
Tender ravioli tossed in sage butter, garlic, lemon, and Parmesan for a warm, flavorful dish.
# Ingredients:
→ Main Ingredients
01 -
2 9-ounce packages refrigerated ravioli
02 -
1/2 cup unsalted butter, cubed
03 -
1/3 cup fresh sage leaves, loosely packed
04 -
3 cloves garlic, minced
05 -
1 tablespoon lemon zest
06 -
2 teaspoons fresh thyme leaves, chopped
07 -
1/3 cup pecans, finely chopped
08 -
1 tablespoon fresh lemon juice
09 -
Kosher salt and black pepper to taste
10 -
1/2 cup shaved Parmesan
# Instructions:
01 -
Cook ravioli in salted boiling water according to package instructions. Drain well.
02 -
Melt butter in a large skillet over medium heat. Cook sage leaves until crispy and butter foams, 2-3 minutes. Remove sage leaves to a paper towel.
03 -
Add garlic, lemon zest, thyme, and pecans to the browned butter. Cook until fragrant and butter is deep golden in color, about 2 minutes.
04 -
Add cooked ravioli to the sauce and heat through for 1-2 minutes. Stir in lemon juice and season with salt and black pepper.
05 -
Top with shaved Parmesan and reserved crispy sage leaves before serving.