why make this recipe
Ravioli with Sage Butter Sauce is a delightful dish that combines the comforting taste of pasta with the rich flavors of butter and fresh herbs. It’s easy to make and perfect for both weeknight dinners and special occasions. The combination of crispy sage, garlic, and toasted pecans adds a unique twist to the traditional ravioli, making it a dish that everyone will love.
how to make Ravioli with Sage Butter Sauce
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Ingredients:
- 2 (9-ounce) packages refrigerated ravioli
- 1/2 cup unsalted butter, cubed
- 1/3 cup loosely packed fresh sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- 1/3 cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shaved Parmesan
Directions:
- In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
- Melt butter in a large skillet over medium heat.
- Add sage and cook until sage is crispy and butter starts to foam, about 2-3 minutes.
- Transfer sage to a paper towel-lined plate; set aside.
- Add garlic, lemon zest, thyme, and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.
- Stir in ravioli until heated through, about 1-2 minutes.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately with Parmesan and sage.
how to serve Ravioli with Sage Butter Sauce
Serve the ravioli hot, garnished with additional shaved Parmesan and crispy sage on top. You can pair this dish with a fresh green salad and a light lemon dressing for a complete meal. A glass of white wine, like Pinot Grigio, also complements the flavors beautifully.
how to store Ravioli with Sage Butter Sauce
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a little water or extra butter to keep the ravioli moist.
tips to make Ravioli with Sage Butter Sauce
- To save time, use store-bought ravioli, but you can also make your own if you prefer a homemade touch.
- Fresh sage is key for this recipe. If you don’t have fresh sage, you can use dried sage, but remember to use less since dried herbs are more potent.
- Don’t rush the butter while cooking. Take your time to let it brown and develop a nutty flavor.
variation
For a vegetarian version, you can omit the cheese or use a dairy-free alternative. You can also add vegetables such as spinach or mushrooms to the dish for added nutrition and flavor.
FAQs
1. Can I use other types of pasta instead of ravioli?
Yes, you can use other filled pasta or even regular pasta. Just adjust the cooking time according to the type you choose.
2. Can I make this dish ahead of time?
You can prepare the sauce ahead of time and just cook the ravioli when you’re ready to serve. Combine the two just before serving to keep everything fresh.
3. What can I substitute for pecans?
You can replace pecans with walnuts, almonds, or pine nuts. Each will bring its own unique flavor to the dish.
Ravioli with Sage Butter Sauce
Ingredients
Pasta
- 2 packages 2 (9-ounce) packages refrigerated ravioli
Sauce Ingredients
- ½ cup unsalted butter, cubed
- ⅓ cup loosely packed fresh sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- ⅓ cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- to taste Kosher salt and freshly ground black pepper
- ½ cup shaved Parmesan
Instructions
Cooking the Ravioli
- In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
Making the Sauce
- Melt butter in a large skillet over medium heat.
- Add sage and cook until sage is crispy and butter starts to foam, about 2-3 minutes.
- Transfer sage to a paper towel-lined plate; set aside.
- Add garlic, lemon zest, thyme, and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.
Combining and Serving
- Stir in ravioli until heated through, about 1-2 minutes.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately with Parmesan and sage.