This Ravioli with Sage Butter Sauce is the ultimate quick comfort food. In just 25 minutes, you get pillowy ravioli coated in a rich, nutty brown butter sauce infused with garlic, herbs, and a zing of lemon. Finished with crispy sage, toasted pecans, and shaved Parmesan, it’s elegant enough for entertaining and easy enough for weeknights.
Table of Contents
Ingredients
- 2 (9-ounce) packages refrigerated ravioli
- ½ cup unsalted butter, cubed
- â…“ cup loosely packed fresh sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- â…“ cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shaved Parmesan
Instructions
- Cook the Ravioli:
In a large pot of boiling salted water, cook ravioli according to package directions. Drain well. - Prepare the Sage Butter Sauce:
In a large skillet over medium heat, melt butter. Add sage leaves and cook until crispy and butter is foaming, about 2–3 minutes. Remove sage and place on a paper towel-lined plate. - Infuse the Butter:
Add garlic, lemon zest, thyme, and pecans to the skillet. Stir frequently until fragrant and the butter turns a deep golden brown, about 2 minutes. - Combine with Ravioli:
Add cooked ravioli to the skillet and stir until heated through, about 1–2 minutes. - Finish the Dish:
Stir in lemon juice and season with salt and pepper to taste. - Serve:
Plate immediately and top with crispy sage leaves and shaved Parmesan.
Conclusion
Elegant, flavorful, and lightning-fast, this Ravioli with Sage Butter Sauce is a dinner-time hero. It’s proof that simple ingredients—when treated with care—can deliver gourmet-level flavor with minimal effort. Serve it with a side salad and a glass of wine for a complete and satisfying meal.
