If you’ve ever wanted a dish that embodies the heart of Italian comfort food with just a handful of ingredients, this Ravioli with Sage Butter Sauce Recipe is exactly what you need to try next. The delicate cheese-filled ravioli pairs beautifully with a nutty, fragrant sage butter that feels both luxuriously rich and beautifully simple. It’s the kind of meal that feels special enough for guests but comes together quickly enough for a weekday dinner, delivering layers of flavor and that melt-in-your-mouth texture that makes you want to savor every bite.
Ingredients You’ll Need
We keep things straightforward here, focusing on a few quality ingredients that work harmoniously to build a rich and aromatic sauce. Each element—from the butter to fresh sage to the Parmesan—offers a unique touch that elevates this dish from basic to brilliant.
- Refrigerated cheese ravioli (20 ounces): Choose a good-quality ravioli for that perfect tender bite filled with creamy cheese.
- Unsalted butter (6 tablespoons): The base of our sauce, butter melts into a golden pool, carrying the sage’s aroma perfectly.
- Fresh sage leaves (8–10, chopped or whole): Fresh sage provides an earthy, herbaceous punch that defines this sauce’s character.
- Garlic clove, minced (optional): Adds a subtle warmth and depth to the sauce without overpowering the sage.
- Salt (1/4 teaspoon): Enhances all the flavors, making sure every ingredient stands out.
- Black pepper (1/4 teaspoon): Offers just enough bite to balance the richness of the butter.
- Grated Parmesan cheese (1/4 cup, optional): Sprinkled on top, it adds a sharp, salty finish that melts slightly into the hot ravioli.
- Crushed red pepper flakes (optional garnish): For those who like a gentle kick, these add a vibrant contrast to the buttery sauce.
How to Make Ravioli with Sage Butter Sauce Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a rolling boil. This step is crucial to season the pasta while it cooks. Add the refrigerated cheese ravioli and cook according to the package instructions, typically until al dente. Remember, the pasta should be tender but still have a slight bite to it—it’s what ensures the texture is just right when coated with the sauce. Drain the ravioli gently and reserve about 1/4 cup of the pasta water; this starchy liquid will help to marry the sauce and the ravioli beautifully.
Step 2: Prepare the Sage Butter Sauce
While the ravioli cooks, place a large skillet over medium heat and melt the butter. The key to this sauce is browning the butter just enough to bring out those toasty, nutty notes that pair wonderfully with fresh sage. Add the sage leaves and cook, stirring frequently, for 2 to 3 minutes until the butter starts to turn golden and the sage becomes fragrant and a little crispy. If you’re including garlic, stir it into the butter during the last 30 seconds to avoid burning and preserve its sweetness.
Step 3: Combine Ravioli and Sauce
Gently add the cooked ravioli to your skillet, pouring in the reserved pasta water alongside it. Toss everything carefully so every ravioli is coated in that glossy, aromatic sage butter sauce. The reserved pasta water loosens the sauce perfectly, helping it cling to the pasta without being heavy. Season with salt and black pepper to taste, giving you control over the final flavor balance.
Step 4: Serve and Garnish
Transfer the ravioli to warm plates or a serving bowl. Sprinkle generously with grated Parmesan cheese, which melts over the hot pasta for an irresistible finish. Add crushed red pepper flakes if you like a bit of heat and are ready to enjoy the cozy but elegant flavors of this dish.
How to Serve Ravioli with Sage Butter Sauce Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and crispy whole sage leaves truly enhance the visual appeal and taste of this dish. A light scatter of crushed red pepper flakes adds a touch of warmth that plays nicely against the buttery sauce.
Side Dishes
Keep your sides light and fresh to complement the richness of the ravioli. A crisp green salad with lemon vinaigrette or sautéed seasonal vegetables like asparagus or green beans offers a beautiful contrast in both flavor and texture.
Creative Ways to Present
For a stunning presentation, arrange the ravioli neatly on a flat, white plate to highlight their shape before drizzling with sauce and placing sage leaves artistically on top. For an extra luxurious touch, a little drizzle of good-quality extra virgin olive oil adds shine and depth.
Make Ahead and Storage
Storing Leftovers
Store any leftover ravioli with sage butter sauce in an airtight container in the refrigerator. It’s best enjoyed within two days for optimal freshness and texture.
Freezing
If you want to keep this dish longer, freeze the cooked ravioli and sauce separately—this prevents the butter sauce from turning greasy. When freezing, spread the cooked ravioli out on a baking sheet to freeze individually before transferring to a freezer bag.
Reheating
Reheat gently in a skillet over low heat to warm the ravioli and sauce, adding a splash of water or broth to loosen the sauce if it thickens too much. Avoid microwaving to preserve texture and flavor integrity.
FAQs
Can I use dried sage instead of fresh in this Ravioli with Sage Butter Sauce Recipe?
Fresh sage really shines in this recipe because of its vibrant aroma and texture. Dried sage can be used in a pinch but use sparingly as it’s stronger and lacks the crispness that fresh sage provides.
Is it okay to use frozen ravioli?
Absolutely! Just follow the package instructions for cooking frozen ravioli. You might want to add a minute or two to the cooking time, but it works well with this sage butter sauce.
Can I make the sauce without butter for a dairy-free option?
Butter is key to the flavor and richness of this sauce, but you can substitute with a plant-based butter or olive oil. Keep in mind the taste and texture will be slightly different but still delicious.
What type of cheese ravioli works best?
Cheese ravioli with ricotta or a blend of cheeses is ideal because its creamy filling pairs perfectly with the nutty butter and sage sauce.
Can I add other herbs or spices?
While the charm of this recipe lies in its simplicity, a pinch of nutmeg inside the ravioli filling or a few fresh thyme leaves added to the butter could add a new twist. Just don’t overpower the sage, which is the star here.
Final Thoughts
There’s truly nothing like the comforting, fragrant delight of this Ravioli with Sage Butter Sauce Recipe warming up your kitchen. It’s a dish that feels both effortless and indulgent, proving that simplicity can be downright spectacular. Next time you want a meal that impresses with minimal fuss, this is your go-to. Trust me, once you make it, you’ll be making it again and again.
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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
A simple and flavorful Italian dish featuring refrigerated cheese ravioli tossed in a fragrant sage butter sauce with a hint of garlic, finished with grated Parmesan cheese and optional red pepper flakes for a subtle kick. Ready in just 15 minutes, this vegetarian main course is perfect for an easy weeknight dinner.
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
Garnish
- 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 and cook the refrigerated cheese ravioli according to the package instructions until al dente. Drain the ravioli, reserving 1/4 cup of the pasta water, then set the ravioli aside.
- Melt the butter and cook the sage: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook for 2 to 3 minutes, stirring often, until the butter begins to brown and the sage becomes fragrant and slightly crispy.
- Add garlic (optional): If using garlic, stir it into the butter and sage during the last 30 seconds of cooking to release its aroma without burning.
- Toss ravioli in sage butter sauce: Add the cooked ravioli to the skillet along with the reserved pasta water. Gently toss to evenly coat the ravioli in the sage butter sauce.
- Season and serve: Season with salt and black pepper to taste. Serve the ravioli immediately, sprinkled with grated Parmesan cheese and, if desired, a pinch of crushed red pepper flakes for a little heat.
Notes
- This sage butter sauce pairs wonderfully with butternut squash or mushroom ravioli as well.
- For a richer sauce, add a splash of cream before tossing in the ravioli.
- Use whole sage leaves for an elegant presentation or chop them finely to distribute the flavor more evenly.
