Sage & Browned Butter Ravioli
Total TimePrep/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.
Nutrition Facts1 cup: 621 calories, 34g fat (21g saturated fat), 120mg cholesterol, 1103mg sodium, 58g carbohydrate (2g sugars, 3g fiber), 23g protein.
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Apr 21, 2019
Sauce was good but the lemon was overpowering. I'd probably halve the amount of lemon juice if I were to try it again. Per prior reviews I cut the amount of salt in half and it was plenty.
Dec 12, 2017
This was quick and delicious - I used refrigerated mushrooom agnolotti. I used only 1/4 c. butter and it was plenty. With the smaller amount of butter, I don't think it needed the extra pasta water, which made the sauce fairly thin. I would also cut the salt in half, unless using unsalted butter. The parmesan added great flavor. So four stars as written, but five with the minor recipe tweaks.
May 14, 2017
So delicious! Awesome selection for a light and quick dinner, not to mention of good use of sage from my garden! I used frozen ravioli. I made about 1.5 times the recipe but left the 1/2 cup sage the same. Flavor ratio was perfect.
Oct 20, 2016
A different side dish from 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 it over mushroom ravioli. Well-received by the whole family. I also liked that it was not labor-intensive and could be done on a weeknight after work.
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.
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.
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.
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.
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!
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.