Butter Sage Ravioli
Tender ravioli tossed in a rich brown butter sauce with crispy sage leaves and finished with Parmesan and sun-dried tomatoes. A quick, elegant weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 550
- Protein
- 20g
Ingredients
- 1 pound ravioli
- ½ cup butter
- ¼ cup fresh sage leaves
- ¼ cup sun-dried tomatoes
- ½ cup Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1 pound ravioli and cook according to package directions until al dente, about 3-5 minutes. Reserve 1/2 cup pasta water before draining.
- 2
While the ravioli cooks, melt the 1/2 cup butter in a large skillet over medium heat. Add the 1/4 cup sage leaves and cook until the butter turns golden brown and smells nutty, and the sage is crispy, about 5-7 minutes.
- 3
Using a slotted spoon, transfer the crispy sage leaves to a plate, leaving the brown butter in the skillet. Keep the skillet over low heat.
- 4
Add the drained ravioli to the skillet with the brown butter, along with the 1/4 cup sun-dried tomatoes and 1/2 cup Parmesan cheese. Toss gently to coat, adding a splash of reserved pasta water if needed to make a silky sauce.
- 5
Season with the 1 teaspoon salt and 1/2 teaspoon black pepper. Serve immediately, topped with the crispy sage leaves and extra Parmesan if desired.
- 6
Enjoy your butter sage ravioli hot, with a side salad or crusty bread if you like.
Tools you’ll need
- large pot
- large skillet
- slotted spoon
- measuring cups
- measuring spoons
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