Ravioli with Sage Butter
AI-generated image
Vegetarian Italian

Ravioli with Sage Butter

Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.

25 min 4 servings Medium
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How to prepare

1
Bring 3 liters of water to a rolling boil in a large pot. Add 10 g of the salt, then taste the water; it should be pleasantly seasoned but not harsh.
2
Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 3 to 5 minutes, swirling often, until the butter is foamy and the milk solids turn golden brown and smell nutty.
3
Lower the heat to low and stir in the lemon zest, 1 tablespoon of lemon juice, and the black pepper. Keep the skillet warm while the ravioli cook.
4
Add the ravioli to the boiling water and cook according to the package directions, usually 3 to 5 minutes for fresh ravioli, until they float and the pasta feels tender but still slightly firm at the center.
5
Scoop out 180 ml of pasta water, then drain the ravioli gently. Add them to the skillet with 120 ml of the reserved water and toss over low heat for 1 minute, until the sauce looks glossy and coats the pasta.
Ravioli coated in glossy sage butter sauce AI-generated image
6
Remove the skillet from the heat and fold in the grated Parmesan. Add more reserved pasta water a tablespoon at a time if needed, then taste and adjust with the remaining salt and lemon juice.
7
Divide the ravioli among warm bowls, spoon the sage butter over the top, and finish with extra Parmesan, the crisp sage leaves, and a few grinds of black pepper. Serve immediately.
Ravioli with sage butter, Parmesan, and crisp sage leaves AI-generated image

Why this recipe works

Fresh sage perfumes the butter while its browned milk solids add hazelnut depth. A splash of starchy pasta water turns the butter into a glossy sauce that clings to the ravioli instead of pooling on the plate.

Storage and reheating

How to store it

Refrigerate leftovers in an airtight container for up to 2 days. Keep the ravioli and sauce together, as the butter will solidify when chilled.

How to reheat it

Reheat gently in a skillet over low heat with 1 to 2 tablespoons of water, tossing until steaming hot and supple; avoid boiling, which can split the ravioli.

Nutrition / serving

671kcal
22.08 gprotein
68.98 gcarbs
36.46 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 17 Aug 2026 · updated 17 Aug 2026