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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. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio
  • 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

Directions

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

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Reviews

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Average Rating:
  • Janis
    Jun 16, 2020

    Absolutely delicious! This one is a keeper. Quality recipe! I had fresh sage growing in my garden-I think that is key! The squeeze of lemon at the end brought the dish next level. Easy - you won’t regret trying!

  • annrms
    Apr 13, 2020

    I didn't have ravioli so I used a 17.5oz. Package of gnocchi. ½ cup of butter was way too much so I strained out the sage and reserved the rest (equal to ¼ cup) for another use. I added the sage to the gnocchi. I added freshly ground black pepper to the finished dish. We really enjoyed this dish and will make it again with ravioli.

  • JMartinelli13
    Apr 12, 2020

    Used butternut squash ravioli, halved the lemon and I topped it all with some crispy chopped prosciutto.

  • Aimee
    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.

  • kmpatch
    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.

  • justmbeth
    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.

  • lshaw
    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.

  • NancyHanks
    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.

  • spinardo
    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.

  • Angel182009
    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.