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

Sage & Browned Butter Ravioli Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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, 1103 mg sodium, 58 g carbohydrate, 3 g fiber, 23 g protein.


  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

Medium-Bodied Red Wine

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

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Reviewed Dec. 5, 2015

"Excellent! My son especially liked it. He came home late the next night saying he was craving it and was disappointed to learn that I had eaten the leftovers. My daughter liked it, but asked, "Shouldn't there be some kind of sauce with it?" This from the girl whose main diet was buttered pasta from age 2 - 8.

I'm sure this would be wonderful, but more conventional, with basil substituted for the sage."

Reviewed Aug. 3, 2014

"Wow, this was delicious. I used the mushroom agnolotti. It reminded me of a vacation in Italy. I would use a little less better next time, otherwise it was perfect. So quick and easy to make. Loved the combo of sage, lemon and Parmesan. My family loved it."

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."

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."

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!"

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