Description
A simple and elegant Italian dish featuring delicate cheese ravioli tossed in a rich and aromatic sage brown butter sauce, garnished with Parmesan cheese and a hint of lemon zest for freshness. Perfect for a quick and comforting vegetarian main course.
Ingredients
Scale
Ravioli
- 1 pound fresh or store-bought cheese ravioli
Sage Butter Sauce
- 6 tablespoons unsalted butter
- 10 fresh sage leaves, finely chopped or whole
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Black pepper to taste
Garnish (optional)
- 1/4 cup grated Parmesan cheese
- Lemon zest
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package directions until tender, usually about 3-5 minutes for fresh pasta. Drain the ravioli, reserving 1/4 cup of the pasta cooking water.
- Prepare the Sage Butter Sauce: While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 2 to 3 minutes, stirring occasionally, until the butter begins to brown lightly and the sage leaves become crispy.
- Add Garlic and Season: Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Season the sauce with salt and freshly ground black pepper to taste.
- Toss Ravioli in Sauce: Add the drained ravioli to the skillet with the sage butter sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and help it cling better to the ravioli.
- Serve and Garnish: Serve the ravioli warm, topped with grated Parmesan cheese and a sprinkle of lemon zest if desired for a bright, fresh finish.
Notes
- This recipe works beautifully with pumpkin, mushroom, or spinach ravioli for different flavor variations.
- For added texture and nuttiness, sprinkle toasted pine nuts or walnuts on top before serving.
- Use fresh sage leaves if possible for the best flavor and aroma in the butter sauce.
