Description
This delightful recipe features cheese ravioli tossed in a fragrant sage butter sauce, offering a perfect balance of rich and earthy flavors. Quick and simple to prepare, it’s an ideal vegetarian main course that captures the essence of traditional Italian cooking.
Ingredients
Scale
Ravioli
- 1 pound fresh or store-bought cheese ravioli
Sauce
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 1 garlic clove, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Grated Parmesan cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until al dente. Drain carefully and set aside, reserving about 1/4 cup of the pasta cooking water.
- Prepare the Sage Butter Sauce: Heat a large skillet over medium heat and melt the butter. Once the butter begins to foam, add the fresh sage leaves. Cook for 2 to 3 minutes, allowing the butter to turn golden and the sage leaves to become crispy.
- Add Garlic: If using, add the minced garlic to the skillet and cook for an additional 30 seconds, stirring carefully to avoid burning the garlic and bringing out its flavor.
- Toss the Ravioli in Sauce: Add the cooked ravioli to the skillet and gently toss to coat evenly with the sage butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve immediately, topped generously with freshly grated Parmesan cheese.
Notes
- You can substitute the cheese ravioli with meat or mushroom-filled ravioli according to your preference.
- For a richer flavor, allow the butter to brown slightly before adding the sage leaves to create a nuttier sauce.
- A squeeze of fresh lemon juice can be added to brighten the flavors of the sauce if desired.
