Ravioli with Sage Butter Sauce Recipe
If you’re craving a cozy plate of pasta that tastes like you’re dining on a sun-dappled Italian terrace (no passport required), Ravioli with Sage Butter Sauce is your golden ticket. Picture tender cheese-filled ravioli bathed in velvety, nutty butter, crisped bits of sage, and a flutter of Parmesan: it’s captivatingly simple and dazzlingly elegant at the same time. In just 15 minutes, you’ll have a meal that feels like both a midweek reward and a weekend celebration, all thanks to thoughtfully chosen ingredients. Let’s bring this Italian classic to your table!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Ravioli with Sage Butter Sauce is that every ingredient truly matters. Each one brings a little burst of flavor, a twist of texture, or a pop of color—proof that keeping it simple is often the most delicious path to dinner perfection.
- Cheese ravioli (1 20-ounce package): Go for refrigerated for the best bite and maximum creaminess in every pillow.
- Unsalted butter (6 tablespoons): This forms the decadent base for our sauce and browns beautifully for a rich, nutty flavor.
- Fresh sage leaves (8–10, chopped or whole): Earthy, aromatic, and unmistakably Italian, sage is the fragrant star of this dish.
- Garlic (1 clove, minced, optional): For a touch of extra depth and warmth; add only if you love its mellow savoriness.
- Salt (1/4 teaspoon): Just enough to heighten every nuance—don’t skip this tiny powerhouse!
- Black pepper (1/4 teaspoon): A few grinds add gentle heat and complexity.
- Parmesan cheese (1/4 cup, grated): That finishing snowdrift of sharp, salty flavor is always a good idea.
- Crushed red pepper flakes (garnish, optional): If you want a flicker of heat, just a pinch brightens and livens the final plate.
How to Make Ravioli with Sage Butter Sauce
Step 1: Cook the Ravioli
Start by bringing a big pot of salted water to a full, rolling boil. Add your cheese ravioli and let them cook according to the package instructions—usually just a few minutes—until they bob to the top, perfectly al dente. Drain them gently (ravioli are fragile!), making sure to reserve about 1/4 cup of that starchy pasta water. Set the cooked ravioli aside while you make the irresistible sage butter sauce.
Step 2: Brown the Butter and Sage
In a large skillet set over medium heat, melt the unsalted butter. As it sizzles and foams, toss in your sage leaves. Let them dance in the butter for 2 to 3 minutes, stirring often, until the sage turns crispy and fragrant and the butter goes golden with nutty brown bits. If you adore garlic, add it now—just in the last 30 seconds—so it softens and infuses the butter without burning.
Step 3: Toss Everything Together
Add your drained ravioli straight into the skillet, along with that reserved splash of pasta water. Gently turn everything to coat each ravioli in the buttery, herby sauce. Now season with salt and cracked black pepper to your liking—the aroma at this point is enough to draw a small crowd to the kitchen.
Step 4: Serve and Garnish
Once everything is glossy and saucy, divide the ravioli among plates. Finish triumphantly with a shower of grated Parmesan and, if desired, a sprinkle of crushed red pepper flakes. Ravioli with Sage Butter Sauce truly shines when served piping hot and fresh from the pan.
How to Serve Ravioli with Sage Butter Sauce
Garnishes
A little thoughtful garnishing can transform this comforting bowl into restaurant-worthy fare. Finish each serving with a generous heap of finely grated Parmesan—its salty, sharp notes pair beautifully with the buttery richness. A few whole crisped sage leaves make for an elegant, edible topper, and a tiny sprinkle of red pepper flakes adds both color and a wink of heat.
Side Dishes
To make your Ravioli with Sage Butter Sauce a full meal, serve it alongside a crisp arugula salad dressed with lemon and olive oil, or some garlicky roasted veggies. Torn pieces of rustic bread are always welcome for sopping up extra sauce, and a glass of bright Italian white wine would not be out of place!
Creative Ways to Present
Impress your guests by plating the ravioli in shallow bowls, nestling a few extra fried sage leaves on top. For a more festive presentation, swirl the sauce around the rim of the plate and stack the ravioli gently at the center, finishing with cheese and extra herbs. You could also serve individual portions in small cast iron skillets or on warm, colorful plates for a cozy trattoria vibe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Ravioli with Sage Butter Sauce (lucky you!), let the dish cool to room temperature, then transfer the ravioli and sauce into an airtight container. Store in the refrigerator for up to 2 or 3 days. The flavors continue to mingle and deepen—sometimes making tomorrow’s lunch even better!
Freezing
While freshly made ravioli is always the gold standard, you can freeze leftovers if needed. Arrange cooled ravioli in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep well for up to a month. Defrost overnight in the fridge before reheating gently with a splash of water or broth.
Reheating
To bring Ravioli with Sage Butter Sauce back to life, place the pasta and sauce in a skillet over low heat with a tablespoon or two of water. Cover and warm gently, stirring occasionally, until hot and steamy but not overcooked. You can also reheat in the microwave in short bursts, but watch closely to avoid toughening the pasta.
FAQs
Can I use frozen ravioli instead of refrigerated?
Yes, frozen cheese ravioli work beautifully here! Just adjust the cooking time according to the package instructions and proceed with the sauce once they’re hot and tender. The rest of your Ravioli with Sage Butter Sauce will turn out just as delicious.
Is it possible to add protein to this dish?
Definitely! Try tossing in a handful of toasted pine nuts or serving the ravioli alongside grilled chicken or shrimp for extra protein without overwhelming the delicate sage butter flavors.
What kind of Parmesan should I use?
For the best texture and flavor, opt for a wedge of Parmigiano-Reggiano and grate it yourself just before serving. Pre-grated Parmesan will work in a pinch, but freshly grated gives that extra melt-in-the-mouth finish.
Can I make this gluten-free?
Absolutely! Look for gluten-free cheese ravioli in the refrigerator or freezer section, and prepare the recipe as written. Sage butter sauce is naturally gluten-free, so you’re in luck.
How do I keep the ravioli from sticking together?
Give the ravioli plenty of space as they cook and stir gently to keep them separated. Adding a little drizzle of olive oil to the boiling water, or tossing the drained ravioli with a splash of oil, also helps prevent sticking until they meet the buttery sauce.
Final Thoughts
There’s a special kind of magic when a recipe so simple brings such joy. I hope Ravioli with Sage Butter Sauce makes its way into your weeknight rotation or onto your next dinner party table—because it’s one of those dishes that never fails to please. Give it a try, share with friends, and let every bite remind you how wonderful home-cooked Italian can be!
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Ravioli with Sage Butter Sauce Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this simple yet elegant pasta dish. Tender cheese ravioli coated in a luxurious sage-infused butter sauce, finished with a sprinkle of Parmesan and a hint of red pepper flakes.
Ingredients
Cheese 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
For Serving:
- 1/4 cup grated Parmesan cheese
- Optional crushed red pepper flakes for garnish
Instructions
- Cook Ravioli: Boil salted water and cook ravioli until al dente. Reserve 1/4 cup pasta water.
- Make Sage Butter Sauce: Melt butter in a skillet, add sage, cook until fragrant. Add garlic if using. Toss in cooked ravioli and reserved water. Season with salt and pepper.
- Serve: Sprinkle with Parmesan and red pepper flakes. Enjoy!
Notes
- This sauce pairs well with butternut squash or mushroom ravioli.
- For extra richness, add a splash of cream.
- Use whole sage leaves for presentation or chop finely for stronger flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
