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Sage & Browned Butter Ravioli

 Sage & Browned Butter Ravioli
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.