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
Scale
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.
