Description
Ravioli with Sage Butter Sauce is an elegant, Italian-inspired dish that brings restaurant-quality flavors to your dinner table in under 30 minutes. By mastering the art of brown butter, or beurre noisette, you create a rich, nutty sauce that perfectly coats pillowy pasta. Enhanced with fresh sage, fragrant garlic, zesty lemon, and a subtle crunch from toasted pecans, this dish is a sophisticated yet approachable meal perfect for busy weeknights or cozy, celebratory gatherings.
Ingredients
2 (9-ounce) packages refrigerated cheese or spinach ravioli
1/2 cup unsalted butter, cubed
1/3 cup fresh sage leaves, loosely packed
3 cloves garlic, minced
1 tablespoon fresh lemon zest
2 teaspoons chopped fresh thyme
1/3 cup pecans, finely chopped
1 tablespoon fresh lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil and cook ravioli according to package instructions until al dente, then drain.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Continue to cook the butter, swirling the pan occasionally, until it begins to foam and turn a golden-brown color with a toasted aroma.
Add the sage leaves, garlic, thyme, and chopped pecans to the skillet.
Sauté for 1-2 minutes until the sage leaves are crisp and the garlic is fragrant, being careful not to burn the butter.
Stir in the lemon zest and lemon juice, then season with salt and pepper.
Add the cooked ravioli to the skillet and toss gently to ensure every piece is coated in the browned butter sauce.
Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese.
Notes
Ensure you keep a close eye on the butter during the browning process, as it can go from nutty to burnt very quickly. Using refrigerated fresh ravioli ensures the best texture, but frozen can be substituted if cooked longer. For a heartier meal, add sautéed mushrooms or spinach during the final step.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg