Ravioli with Sage Butter Sauce
A delicious and comforting dish featuring tender ravioli tossed in a rich sage butter sauce, perfect for cozy dinners or special occasions.
Ingredients
Pasta and Sauce
- 2 packages (9-ounce) refrigerated ravioli Use your favorite filling.
- 1/2 cup unsalted butter, cubed Cubed for even melting.
- 1/3 cup fresh sage leaves, loosely packed Fresh sage enhances flavor.
- 3 cloves garlic, minced Minced for better distribution.
- 1 tablespoon lemon zest Adds brightness to the sauce.
- 2 teaspoons fresh thyme leaves, chopped Fresh thyme enhances the flavor.
- 1/3 cup finely chopped pecans For a nutty flavor.
- 1 tablespoon freshly squeezed lemon juice For acidity and freshness.
- Kosher salt and freshly ground black pepper, to taste Season to your preference.
- 1/2 cup shaved Parmesan For serving.
Instructions
Cooking the Ravioli
- In a large pot of boiling salted water, cook the ravioli according to package instructions; drain well.
Preparing the Sauce
- Melt butter in a large skillet over medium heat. Add sage and cook until crispy, and the butter starts to foam, about 2-3 minutes. Transfer the sage to a paper towel-lined plate and set aside.
- Add garlic, lemon zest, thyme, and pecans to the skillet. Cook, stirring frequently, until fragrant and the butter is deep golden brown, about 2 minutes.
- Stir in the cooked ravioli until heated through, about 1-2 minutes.
- Stir in lemon juice and season with salt and pepper to taste.
Serving
- Serve immediately, topped with shaved Parmesan and crispy sage.
Notes
Use fresh ingredients for enhanced flavor. Adjust seasoning to taste. Consider adding grilled chicken or shrimp for a heartier meal. Try different types of ravioli or tortellini for variation. Store leftovers in an airtight container in the fridge for up to 3 days.