Go Back
–+ servings
Ravioli with Sage Butter Sauce

Ravioli with Sage Butter Sauce

Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!
5 stars (19 ratings)

Ingredients

  • 2 (9-ounce) packages refrigerated ravioli
  • 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
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup shaved Parmesan

Equipment

Instructions

  • 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.

Notes

  • Use unsalted butter. Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency. You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
  • Start with cubed butter. Cut the butter into similar-sized cubes. This will allow the butter to brown evenly.
  • Use medium heat. Medium heat is ideal, ensuring the butter will cook evenly. If the butter is browning too quickly, turn down the heat as needed. Do not leave the butter unattended as it can burn very quickly.
  • Use a light-colored pan. This is best to visualize the butter changing colors from light to dark golden brown. When using a black bottom pan, sometimes you are left guessing the color change, and possibly burning the butter.
  • Mix it up. Swap out the ravioli for tortellini, agnolotti or gnocchi, adding roasted butternut squash or crispy pancetta.