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Ravioli with Sage Butter Sauce

A quick and delightful Italian dish featuring ravioli tossed in a rich sage butter sauce, enhanced with garlic, lemon, and crispy sage leaves.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 9-ounce packages refrigerated ravioli Can be cheese, spinach, or meat-filled.
  • 1/2 cup unsalted butter, cubed
  • 1/3 cup fresh sage leaves, loosely packed
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/3 cup pecans, finely chopped
  • 1 tablespoon fresh lemon juice
  • to taste Kosher salt and black pepper
  • 1/2 cup shaved Parmesan

Method
 

Cooking the Ravioli
  1. Cook ravioli in salted boiling water according to package instructions. Drain well.
Making the Sauce
  1. Melt butter in a large skillet over medium heat. Cook sage leaves until crispy and the butter foams, about 2-3 minutes. Remove sage leaves to a paper towel.
  2. Add garlic, lemon zest, thyme, and pecans to the browned butter. Cook until fragrant and the butter turns deep golden in color, about 2 minutes.
Combining and Serving
  1. Add the cooked ravioli to the sauce and heat through for 1-2 minutes. Stir in lemon juice and season with salt and black pepper.
  2. Top with shaved Parmesan and reserved crispy sage leaves before serving.

Notes

This dish pairs well with a simple green salad or crusty bread. Leftover ravioli can be stored in an airtight container in the fridge for 2-3 days.