If you have a soft spot for simple yet soul-warming Italian dishes, you are going to fall head over heels for this Ravioli with Sage Butter Sauce Recipe. It’s the kind of meal that feels luxurious without requiring hours in the kitchen. Picture delicate cheese-filled ravioli gently coated in a fragrant, golden butter sauce studded with crispy sage leaves, every bite bursting with comfort and subtle herbaceous richness. This dish proves that sometimes the most straightforward ingredients can come together to create something absolutely magical on your plate.
Ingredients You’ll Need
The beauty of this Ravioli with Sage Butter Sauce Recipe lies in its simplicity. Each ingredient plays a distinct role, from the creamy cheese ravioli serving as the tender foundation, to the fragrant sage and rich butter that marry together in a luscious sauce. Here’s what you’ll gather:
- Cheese ravioli: Opt for refrigerated for quick cooking and perfect, tender parcels of flavor.
- Unsalted butter: The base for the sauce, providing creamy richness and the perfect medium to toast the sage.
- Fresh sage leaves: Adds that unmistakable earthy, aromatic punch that defines this sauce.
- Garlic (optional): Offers a gentle, savory kick—use it if you love an extra layer of flavor.
- Salt: A pinch to balance and enhance all the natural flavors.
- Black pepper: Freshly ground for a mild heat and depth.
- Grated Parmesan cheese (optional): Sprinkled at the end for a salty, nutty finish.
- Crushed red pepper flakes (optional): For those who want a touch of fiery brightness to contrast the buttery notes.
How to Make Ravioli with Sage Butter Sauce Recipe
Step 1: Cook the Ravioli to Perfection
Start by bringing a large pot of salt-seasoned water to a roaring boil—salting your water is essential because it seasons the ravioli from the inside out. Toss in the cheese ravioli and cook according to the package instructions until they reach that perfect “al dente” texture. Once done, drain carefully but don’t forget to reserve about a quarter cup of the pasta water; this starchy liquid will help harmonize the sauce later on.
Step 2: Create the Sage Butter Sauce
In a large skillet set over medium heat, melt the unsalted butter slowly, allowing it to soften and start foaming. Add your fresh sage leaves and cook them for 2 to 3 minutes, stirring often, until the butter just begins to brown and those leaves turn slightly crispy and release their fragrant oils—this is where the magic happens. If you’re using garlic, toss it in during the last 30 seconds so it softens and becomes aromatic, but doesn’t burn.
Step 3: Combine Ravioli and Sauce
Gently add the cooked ravioli to the skillet along with your reserved pasta water. Toss everything carefully to coat each ravioli with that golden, flavorful sage butter sauce. This step ensures the sauce clings beautifully without overwhelming the delicate pasta pockets. Finish by seasoning with salt and freshly ground black pepper to taste.
Step 4: Plate and Garnish
Serve your Ravioli with Sage Butter Sauce Recipe immediately, as warm as possible. Sprinkle liberally with grated Parmesan cheese and, if you like a little kick, some crushed red pepper flakes. This quick dish comes together so fast you’ll be enjoying a restaurant-quality dinner without the fuss in no time.
How to Serve Ravioli with Sage Butter Sauce Recipe
Garnishes
The simple garnishes for this Ravioli with Sage Butter Sauce Recipe really elevate the final presentation and flavor. A handful of freshly grated Parmesan cheese adds nutty saltiness that perfectly complements the buttery sauce. If you’re a fan of spice, a sprinkle of crushed red pepper flakes provides a delightful contrast. Fresh sage leaves can also be reserved and placed whole on top to add a pop of color and sophisticated flair.
Side Dishes
This dish shines best when paired with light, fresh sides. Think a crisp green salad with a tangy lemon vinaigrette, or roasted vegetables like asparagus or broccoli that add texture and nutrition without stealing the show. A warm, crusty piece of Italian bread is always welcomed to mop up any leftover sage butter sauce—you won’t want to waste a single drop!
Creative Ways to Present
If you want to impress guests, serve the ravioli nestled on a large platter with sage leaves scattered artistically on top. Another lovely idea is to drizzle a little extra browned butter over the plate just before serving for a glossy finish. For an elegant touch, add a few edible flowers or microgreens that brighten the plate with color and freshness, enhancing the dish’s inviting look.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli with sage butter sauce can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that pasta tends to absorb sauce over time, so the texture might change slightly, but reheating gently will bring it back to life beautifully.
Freezing
This recipe doesn’t freeze as well after it’s been sauced because the butter sauce may separate or lose its delicate texture. However, you can freeze uncooked ravioli separately. Once thawed and cooked fresh, prepare the sage butter sauce just as usual for the best results.
Reheating
When it’s time to enjoy your leftovers, reheat the ravioli gently in a skillet over low heat with a little butter or olive oil, stirring frequently to keep the sage leaves crispy and prevent the butter from burning. Adding a splash of water or cream can revive the sauce if it thickened during storage.
FAQs
Can I use dried sage instead of fresh?
Fresh sage is preferable for this Ravioli with Sage Butter Sauce Recipe because it crisps beautifully and releases aromatic oils when cooked. Dried sage lacks that fresh vibrancy and texture, so if you only have dried, use it sparingly and add it early in cooking to soften.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it focuses on cheese ravioli and butter-based sauce without any meat. Just be sure your Parmesan cheese is suitable for vegetarians or use a vegetarian-friendly hard cheese alternative.
Can I substitute the cheese ravioli?
Absolutely! This sage butter sauce pairs wonderfully with other ravioli fillings like butternut squash or mushroom, as suggested in the recipe notes, offering different flavor profiles while maintaining that irresistible buttery-herb charm.
How do I prevent the butter from burning?
Keep your heat at medium or medium-low when melting butter and cooking the sage. Butter browns quickly, so staying attentive and stirring often ensures it toasts nicely without turning bitter or blackening.
Can I add cream to the sauce?
Yes, adding a splash of cream before tossing the ravioli will create a richer, silkier sauce if you’re looking to indulge. This variation keeps the sage flavor front and center while adding luxurious texture.
Final Thoughts
There’s something so deeply satisfying about this Ravioli with Sage Butter Sauce Recipe that makes it a cherished staple in my kitchen. It’s quick to make, packed with wonderful flavors, and the kind of dish that turns an ordinary evening into a special occasion. I encourage you to try it yourself and savor every buttery, sage-infused bite that’s sure to delight your taste buds and warm your heart.
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Ravioli with Sage Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Ravioli with Sage Butter Sauce is a quick and elegant Italian main course featuring tender cheese ravioli coated in a fragrant, browned butter sauce infused with fresh sage leaves. Finished with a sprinkle of Parmesan cheese and an optional touch of crushed red pepper flakes, this simple yet flavorful dish is perfect for a comforting dinner that comes together in just 15 minutes.
Ingredients
Ravioli
- 1 (20-ounce) package refrigerated cheese ravioli
Sage Butter Sauce
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped or whole
- 1 garlic clove, minced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 1/4 cup grated Parmesan cheese
- Optional crushed red pepper flakes for garnish
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the ravioli and set aside.
- Prepare the Sage Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the sage leaves and cook, stirring frequently, for 2–3 minutes until the butter begins to brown and the sage becomes fragrant and slightly crispy.
- Add Garlic: If using garlic, stir it into the butter and sage mixture during the last 30 seconds of cooking to avoid burning and to release its flavor.
- Combine Ravioli and Sauce: Add the cooked ravioli and reserved pasta water to the skillet. Toss gently to coat the ravioli evenly with the browned sage butter sauce.
- Season and Serve: Season the dish with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese and optional crushed red pepper flakes for a little heat.
Notes
- This sage butter sauce pairs wonderfully with other ravioli varieties such as butternut squash or mushroom ravioli.
- For a richer sauce, add a splash of cream into the butter before tossing in the ravioli.
- Use whole sage leaves for an attractive presentation or chop them finely to distribute flavor more evenly throughout the dish.
