Cheese Ravioli in Butter Sauce
This elegant, restaurant-quality dish features tender cheese-filled ravioli tossed in a silky, golden brown butter sauce infused with fresh sage.
Ingredients
- •1 pound (450g) high-quality refrigerated or frozen cheese ravioli
- •1/2 cup (115g) unsalted butter
- •10-12 fresh sage leaves
- •2 cloves garlic, thinly sliced
- •1/4 cup (25g) freshly grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh lemon juice
- •Optional: 1/4 cup toasted pine nuts for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
While the water heats, place a large skillet over medium heat and add the butter.
- 3
Once the butter melts and begins to foam, add the sage leaves and sliced garlic; cook for 3-4 minutes until the butter turns a nutty golden brown and the sage leaves are crisp.
- 4
Carefully drop the ravioli into the boiling water and cook according to package instructions until they float to the surface, usually 3-5 minutes.
- 5
Using a slotted spoon, transfer the cooked ravioli directly from the water into the skillet with the brown butter sauce.
- 6
Add 2 tablespoons of the starchy pasta cooking water to the skillet and gently toss the ravioli to coat them in the sauce.
- 7
Remove from heat, stir in the lemon juice, season with salt and pepper, and sprinkle with the grated Parmesan cheese.
- 8
Serve immediately, garnished with additional Parmesan and toasted pine nuts if desired.
💡 Chef tips
- Watch the butter closely once it begins to brown; it can go from nutty and fragrant to burnt in a matter of seconds.
- If you are preparing this for a dinner party, you can crisp the sage leaves in the butter ahead of time and simply reheat the sauce before adding the pasta.
- Use high-quality Parmigiano-Reggiano for the best flavor, as it provides the essential salty depth that balances the richness of the butter.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a glossy, nutty brown butter sauce with crispy sage leaves and a bright, savory finish.