Ravioli with Sage Butter Sauce
A delightful dish combining comforting pasta with rich butter and fresh herbs, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat.
