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Sage & Browned Butter Ravioli Recipe
Sage & Browned Butter Ravioli Recipe photo by Taste of Home

Sage & Browned Butter Ravioli Recipe

Read Reviews (7)
4.38 7
Publisher Photo
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate it. Such a quick and easy weeknight supper using the fruits of our labor and it always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
  • 1/2 cup butter, cubed
  • 1/2 cup coarsely chopped fresh sage
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 cup equals 621 calories, 34 g fat (21 g saturated fat), 120 mg cholesterol, 1,103 mg sodium, 58 g carbohydrate, 3 g fiber, 23 g protein.

Directions

  1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
  2. Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese. Yield: 4 servings.
Originally published as Sage & Browned Butter Ravioli in Taste of Home September/October 2013, pjls

Nutritional Facts

1 cup equals 621 calories, 34 g fat (21 g saturated fat), 120 mg cholesterol, 1,103 mg sodium, 58 g carbohydrate, 3 g fiber, 23 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Sage & Browned Butter Ravioli(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 24, 2014

This was great and I loved how fast it was to put together. I did use frozen ravioli in place of the fresh.

MY REVIEW
Reviewed Dec. 1, 2013

Really easy and quite good. Don't leave out the parmesan; it added a lot. I used tarragon instead of sage and cut the butter by half after reading the previous reviews. It was enough butter and maybe cut some of the fat.

MY REVIEW
Reviewed Oct. 4, 2013

Pretty darn good! I used evoo and butter, and I used about 1/4 cup total. I don't care for things "swimming" in any kind of sauce. I used cheese filled rigatoni instead of ravioli. I served them with pork chops!

MY REVIEW
Reviewed Sep. 26, 2013

A simple and delicious dish with lots of browned butter (and sodium)! Yummy! Would make an quick elegant dinner for drop in guests.

MY REVIEW
Reviewed Sep. 23, 2013

I found it to be a quick recipe. I just love sage and I found this recipe to be a keeper.

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