This sage brown butter ravioli is a simple dish that feels special. Tender, store-bought ravioli is coated in a rich, nutty sauce made from browned butter and infused with the earthy flavor of crispy sage leaves.
Jump to:
The entire meal comes together in less than 30 minutes with just a handful of ingredients. It is a wonderful way to turn a package of refrigerated ravioli into a satisfying dinner any night of the week.
Why You'll Love This Recipe
- Browning the butter deepens its flavor, giving it a nutty and complex taste that is the star of the sauce
- Frying the sage leaves in the butter makes them delightfully crispy and infuses the sauce with their wonderful aroma
- Tossing the ravioli directly in the skillet with the sauce ensures every piece is evenly and lightly coated
Essential Ingredients
- Ravioli: Any kind of fresh, filled ravioli works well. Butternut squash, cheese, or mushroom fillings are all good choices.
- Butter: Using unsalted butter allows you to control the final saltiness of the dish, as the pasta water and Parmesan also contain salt.
- Sage: Fresh sage is essential for this recipe. Look for leaves that are green and vibrant, without any wilting or brown spots.
- Parmesan Cheese: For the best flavor and texture, use a block of Parmigiano-Reggiano and grate it yourself just before serving.
- Nuts: Toasted walnuts or hazelnuts add a welcome crunch. You can toast them in a dry skillet over medium heat for a few minutes until fragrant.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Brown the Butter and Crisp the Sage: Start by making the sauce. Melt butter in a large skillet over medium heat and continue to cook, swirling the pan, until brown specks appear and it smells nutty. Add the fresh sage leaves and fry them for a minute or two until they become dark and crisp.
Cook the Ravioli: While you prepare the sauce, cook the ravioli in a large pot of salted, boiling water. Follow the package directions for timing. Fresh ravioli cooks quickly, often finishing just a minute or two after floating to the surface.
Combine and Serve: Use a slotted spoon to move the cooked ravioli directly into the skillet with the brown butter. Gently toss to coat everything in the sauce, then serve immediately. Garnish each plate with the crispy sage, freshly grated Parmesan, and chopped nuts if you like.
You Must Know
- Watch the butter closely as it browns because it can go from perfectly browned to burnt in a matter of seconds
- Use fresh sage for this recipe
- Dried sage will not provide the same crispy texture or aromatic flavor
- If your sauce seems to separate, add a tablespoon or two of the starchy pasta cooking water to the skillet and stir to help it emulsify
Serving Ideas
This pasta dish pairs well with a simple green salad with a light vinaigrette or a side of steamed asparagus.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce. Freezing is not recommended.
FAQ
Can I use dried sage instead of fresh?
It is not recommended. Dried sage will not get crispy in the butter and has a different, more intense flavor that can easily overpower the delicate brown butter sauce.
What kind of ravioli is best for this recipe?
This sauce is very versatile. It works wonderfully with cheese, butternut squash, spinach and ricotta, or mushroom-filled ravioli.
My butter burned. What did I do wrong?
The butter likely got too hot too quickly, or it was left unattended. Keep the heat on medium and swirl the pan frequently to ensure even cooking. As soon as you see the brown bits and smell a nutty aroma, it is done.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Sage Brown Butter Ravioli
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Store-bought ravioli gets tossed in a nutty brown butter sauce with crispy sage leaves for a fast and flavorful weeknight dinner.
Ingredients
- 20 ounces (560g) fresh ravioli, any filling
- 1/2 cup (113g) unsalted butter
- 1/2 ounce (15g) fresh sage leaves, about 20-25 leaves
- 1/2 cup (50g) freshly grated Parmesan cheese, for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (30g) chopped walnuts or hazelnuts, toasted (optional)
Instructions
- Bring a large pot of generously salted water to a boil.
- While the water heats, place a large skillet over medium heat. Add the butter and let it melt.
- Continue cooking the butter, swirling the pan occasionally. It will foam, then the foam will subside. Watch for small, brown specks to form at the bottom and a nutty aroma, about 3-5 minutes. Be careful not to let it burn.
- Once the butter is browned, add the whole sage leaves. Fry for 1-2 minutes, stirring gently, until the leaves are dark green and crispy.
- While the sauce cooks, add the ravioli to the boiling water. Cook according to the package directions, typically until they float to the top, about 3-5 minutes.
- Using a slotted spoon, transfer the cooked ravioli directly from the water into the skillet with the brown butter sauce. The small amount of pasta water that clings to the ravioli will help the sauce adhere.
- Gently toss the ravioli in the skillet to coat each piece with the butter sauce. Season with a pinch of salt and black pepper.
- Divide the ravioli among serving plates. Top with the crispy sage leaves, a generous sprinkle of grated Parmesan cheese, and toasted nuts, if using.
Notes
- Watch the butter closely as it browns because it can go from perfectly browned to burnt in a matter of seconds.
- Use fresh sage for this recipe. Dried sage will not provide the same crispy texture or aromatic flavor.
- If your sauce seems to separate, add a tablespoon or two of the starchy pasta cooking water to the skillet and stir to help it emulsify.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
