Ravioli with Butter and Sage
Classic Italian ravioli tossed in rich butter and fragrant sage sauce.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 250g fresh cheese ravioli
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Nutrition Facts
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Instructions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente, usually about 3-4 minutes.
While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 2-3 minutes.
Using a slotted spoon, transfer the cooked ravioli directly from the boiling water to the skillet with the butter and sage. Toss gently to coat the ravioli evenly.
Sprinkle with grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Toss again lightly.
Cook for another 1-2 minutes, allowing the flavors to meld together. If the sauce seems too thick, add a tablespoon of pasta water to loosen it.
Serve immediately, garnished with extra sage leaves and a sprinkle of Parmesan cheese.
Chef's Tips
- Fresh Pasta: For best results, use fresh ravioli rather than frozen for a superior texture and flavor.
- Butter Quality: Use high-quality unsalted butter to control the saltiness and achieve a richer sauce.
- Sage Freshness: Fresh sage leaves are essential for the authentic flavor; dried sage won't provide the same aroma.
- Don't Overcook: Be careful not to overcook the ravioli as they can become mushy. They should be tender but still firm to the bite.
- Serving Suggestion: Pair with a crisp white wine like Pinot Grigio to complement the buttery sauce.
