Name: Ravioli with Sage Butter Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 (20 oz) package fresh or frozen cheese ravioli; 6 tablespoons unsalted butter; 8–10 fresh sage leaves; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; Optional pinch of red pepper flakes; Chopped fresh parsley for garnish

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Ravioli with Sage Butter Sauce is sheer Italian comfort in a bowl: pillowy cheese ravioli are tumbled in a golden, nutty butter sauce kissed with sage, garlic, and a sprinkle of Parm. This dish is the fast track to a cozy dinner that feels entirely luxurious, yet it comes together in just minutes. Whether you’re feeding a dinner party or simply jazzing up a weeknight meal, you’ll love the balance between the toasty, aromatic sage butter and those plush pockets of pasta. Trust me, this one is always a showstopper on the table.

Ravioli with Sage Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how so few ingredients can deliver such deep, nuanced flavor! Each component in Ravioli with Sage Butter Sauce shines, so quality matters. Here’s what you’ll need and why every ingredient earns its spot in this delicious lineup.

Cheese ravioli (20 oz, fresh or frozen): These tender, cheese-filled pillows soak up the sage butter beautifully and are the true backbone of the dish.
Unsalted butter (6 tablespoons): The heart of the sauce; go for good-quality butter for a rich, toasty flavor.
Fresh sage leaves (8–10): Earthy and aromatic, they infuse the butter with a subtle, woodsy depth and become delightfully crisp.
Garlic (1 clove, minced): Just enough to add a whisper of warmth and fragrance without overpowering the sage.
Salt (1/4 teaspoon): Enhances all the other flavors; season thoughtfully for the best result.
Black pepper (1/4 teaspoon): Adds a mild kick and subtle complexity.
Grated Parmesan cheese (1/4 cup): Salty and nutty, this finishes the dish with an irresistible umami punch.
Red pepper flakes (optional pinch): For those who love a tiny bit of heat sneaking through the butter sauce.
Chopped fresh parsley (for garnish): Freshens up the dish with a burst of color and herby brightness.

How to Make Ravioli with Sage Butter Sauce

Step 1: Cook the Ravioli

Start by bringing a big pot of salted water to a rolling boil. Gently add your cheese ravioli and cook according to the package instructions — usually just a few minutes, until they float and become pillowy. Drain well and set them aside while you whip up that glorious sage butter.

Step 2: Make the Sage Butter Sauce

In a large skillet over medium heat, melt the unsalted butter. Scatter in the sage leaves and let them sizzle for 2 to 3 minutes. The butter should start taking on a light golden color and release a dreamy, nutty aroma, while the sage crisps up. This is where Ravioli with Sage Butter Sauce gets its signature flavor!

Step 3: Add Garlic and Seasonings

Stir in the minced garlic and let it cook for about 30 seconds, just until it becomes fragrant. Sprinkle in the salt and black pepper, and toss in a pinch of red pepper flakes if you like a little heat. This step builds subtle layers of flavor into your sauce without overwhelming the delicate ravioli.

Step 4: Toss Ravioli with the Sauce

Gently add the drained ravioli to the skillet. Use a spatula or large spoon to carefully toss the pasta in the sage butter sauce, making sure every piece is coated and glistening. This step only takes a minute or two, but it’s what makes every bite of ravioli shine.

Step 5: Finish and Serve

Remove from heat and shower the ravioli with grated Parmesan and a handful of fresh parsley. Serve right away, letting that buttery aroma tempt everyone to the table! Your Ravioli with Sage Butter Sauce is ready to dazzle.

How to Serve Ravioli with Sage Butter Sauce

Garnishes

A final flourish makes all the difference. Top your Ravioli with Sage Butter Sauce with extra crispy sage leaves, freshly grated Parmesan, and a sprinkle of chopped parsley. These little touches add texture, color, and a burst of fresh flavor that elevates every forkful.

Side Dishes

Pair your ravioli with a simple green salad dressed in lemon vinaigrette or some crusty bread to mop up every drop of sauce. Roasted vegetables or a few marinated olives also make lovely, unfussy accompaniments.

Creative Ways to Present

For an elegant twist, pile the ravioli in shallow bowls and finish each serving with a whole fried sage leaf on top. If you’re entertaining, arrange the ravioli on a platter for sharing and scatter roasted nuts or crispy pancetta (if you’re not vegetarian) for extra interest and crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Ravioli with Sage Butter Sauce in an airtight container in the refrigerator for up to two days. The ravioli will continue to absorb the sauce but will still taste wonderful reheated.

Freezing

If you’d like to freeze portions, let the ravioli cool completely and arrange them in a single layer on a baking sheet before transferring to a freezer-safe bag. The sauce can be spooned over when ready to reheat, or you can freeze it alongside the pasta. Freeze for up to a month.

Reheating

To reheat, warm the ravioli gently in a skillet with an extra splash of butter or a drizzle of olive oil. This helps bring the sauce back to its silky texture and revives the flavors beautifully. A sprinkle of fresh Parmesan reawakens the dish.

FAQs

Can I use other types of ravioli for this recipe?

Absolutely! Butternut squash, mushroom, or spinach-filled ravioli are all delicious in Ravioli with Sage Butter Sauce. The sauce is endlessly versatile and highlights a variety of fillings.

What’s the secret to perfectly crisp sage leaves?

Make sure your butter is hot but not burning when you add the sage leaves, and cook them for just a couple of minutes until they turn dark green and slightly crisp. They’ll continue to crisp up as they cool!

Can I make the sauce ahead of time?

You can brown the butter and crisp the sage ahead of time, but it’s best to toss with the ravioli just before serving. If making ahead, store the butter and sage separately and gently reheat before combining.

Is there a way to make this dish vegan?

Try using vegan ravioli and substitute your favorite plant-based butter and cheese. The sage butter technique works beautifully with vegan ingredients for a dairy-free twist on Ravioli with Sage Butter Sauce.

What wine pairs well with ravioli and sage butter sauce?

A crisp Pinot Grigio or a lightly oaked Chardonnay lights up the nutty flavors of the sage butter, while a sparkling wine adds a festive touch. For red lovers, try a light-bodied Pinot Noir.

Final Thoughts

There’s something magical about creating Ravioli with Sage Butter Sauce — it’s unfussy, yet every bite feels special. Give this recipe a try and treat yourself (and your favorite people) to a restaurant-worthy dinner right at home. You’ll be reaching for this one again and again!

Ravioli with Sage Butter Sauce Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and savory flavors of this easy-to-make Ravioli with Sage Butter Sauce. Perfect for a quick and satisfying weeknight dinner, the combination of tender cheese ravioli coated in a fragrant sage-infused butter sauce is sure to impress.

Ingredients

Scale

Ravioli:

1 (20 oz) package fresh or frozen cheese ravioli

Sage Butter Sauce:

6 tablespoons unsalted butter
8–10 fresh sage leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Optional pinch of red pepper flakes
Chopped fresh parsley for garnish

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Instructions

Cook Ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
Prepare Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter browns slightly and the sage becomes crispy. Stir in garlic, salt, pepper, and red pepper flakes if using.
Combine and Serve: Add the cooked ravioli to the skillet, toss to coat in the sage butter. Remove from heat, sprinkle with Parmesan cheese and parsley, and serve.