Cheese Ravioli in Butter Sauce
A classic, elegant Italian dish featuring pillowy cheese-filled ravioli tossed in a silky, aromatic brown butter and sage sauce.
Ingredients
- •1 pound (450g) refrigerated or frozen cheese ravioli
- •1/2 cup (115g) unsalted butter
- •10-12 fresh sage leaves
- •2 cloves garlic, thinly sliced
- •1/2 cup (50g) freshly grated Parmesan cheese
- •1/4 cup (60ml) reserved pasta cooking water
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •Optional: pinch of red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Add the ravioli to the boiling water and cook according to the package instructions until they float to the surface and are al dente.
- 3
While the pasta cooks, place a large skillet over medium heat and add the butter.
- 4
Once the butter melts and begins to foam, add the sage leaves and sliced garlic, cooking until the butter turns a light golden brown and smells nutty.
- 5
Carefully remove the ravioli from the water using a slotted spoon and transfer them directly into the skillet with the butter sauce.
- 6
Add the reserved pasta water, Parmesan cheese, salt, and pepper to the skillet.
- 7
Gently toss the ravioli over low heat for 1-2 minutes until the sauce emulsifies and coats the pasta in a glossy sheen.
- 8
Serve immediately with an extra sprinkle of Parmesan and fresh black pepper.
💡 Chef tips
- Use high-quality, freshly grated Parmesan rather than pre-grated canned cheese to ensure the sauce emulsifies properly without becoming grainy.
- 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 want to add protein, this dish pairs beautifully with crispy pancetta or sautéed shrimp.
✅ How it should turn out
The finished dish features tender, golden-brown ravioli coated in a fragrant, nutty butter sauce with crispy sage leaves, offering a rich and savory flavor profile.