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
Scale
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
