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Sage & Browned Butter Ravioli Recipe

Sage & Browned Butter Ravioli Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 621 calories, 34g fat (21g saturated fat), 120mg cholesterol, 1103mg sodium, 58g carbohydrate (2g sugars, 3g fiber), 23g protein.

Reviews for Sage & Browned Butter Ravioli

Sort By :
MY REVIEW
lshaw@scsk12.org User ID: 6993142 255690
Reviewed Oct. 20, 2016

"A different side dish to present than the typical offerings! Homey-tasting but looks upscale at the same time! The 1/2 Cup of sage was the right amount for the butter, which I cut only by 1 Tbsp. I used mushroom ravioli for an even more different flavor. Husband and 2 sons also liked this dish. I also liked that it was not labor-intensive."

MY REVIEW
NancyHanks User ID: 250004 238743
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."

MY REVIEW
spinardo User ID: 2339635 119320
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."

MY REVIEW
Angel182009 User ID: 6228642 193222
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
aug2295 User ID: 4631582 193214
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
annrms User ID: 2649709 119319
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
CatMurphy User ID: 7117971 193213
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
popoaggie User ID: 2713833 196291
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."

MY REVIEW
chickluvs2cook User ID: 3328929 196290
Reviewed Aug. 18, 2013

"Love how fast this is to make, yet it so delicious. Great hot fast meal to serve with a salad on a busy night."

MY REVIEW
Beema User ID: 446601 119318
Reviewed Aug. 15, 2013

"Cooking for just two, I cut the recipe in half, but I could have cut the butter down more. Flavor was quite good, and I like the addition of sage to a pasta dish. Next time I will add something more to kick it up a bit. Maybe a bit of brown spicy mustard with the butter. I served it with hot sliced of baked ham."

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Wine Pairings

Medium-Bodied Red Wine

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