If you’ve ever tasted that magical combination of pillowy pasta and fragrant, nutty brown butter, then you already know why Ravioli with Sage Butter Sauce is a timeless classic. This dish takes just 15 minutes but brings all the buttery richness and aromatic sage that lifts even simple cheese ravioli to something truly memorable. It’s comfort food at its Italian best—a recipe that looks and tastes elegant, but fits perfectly into a busy weeknight or a relaxing date night at home.
Ingredients You’ll Need
This recipe celebrates simple, high-quality ingredients that come together to deliver unforgettable flavor. Each one is essential—there’s nowhere to hide in a dish this simple—so a little attention to freshness and detail makes all the difference, both for taste and presentation.
- Refrigerated cheese ravioli (1 20-ounce package): The heart of the dish—soft, cheesy, and irresistibly tender, just waiting to soak up the sauce.
- Unsalted butter (6 tablespoons): The foundation of your sage butter sauce; good butter means deep flavor and gorgeous browning.
- Fresh sage leaves (8–10, chopped or whole): Their earthy, aromatic oils infuse the butter and transform the sauce into something special.
- Garlic clove, minced (optional): If you love a garlicky kick, this is a lovely touch; just a bit rounds out the flavor.
- Salt (1/4 teaspoon): Brightens up all the flavors; taste and adjust if you like.
- Black pepper (1/4 teaspoon): Adds a gentle warmth that complements the sage and cheese.
- Grated Parmesan cheese (1/4 cup): For umami, richness, and that quintessential Italian finish.
- Crushed red pepper flakes (optional): A pinch perks up the dish and makes each bite pop—add to taste.
How to Make Ravioli with Sage Butter Sauce
Step 1: Cook the Ravioli
Bring a large pot of generously salted water to a rolling boil, then add your refrigerated cheese ravioli. Cook them just until they’re al dente and perfectly tender—usually just a few minutes—then drain, being sure to reserve about a quarter cup of that starchy pasta water. It’s the secret to a glossy, emulsified sauce that clings to every bite.
Step 2: Create the Sage Butter Sauce
In a large skillet over medium heat, melt your unsalted butter. Once it’s bubbling and cheerful, toss in your sage leaves—keep them whole for a dramatic presentation, or chop them if you want the flavor to be tucked into every mouthful. Stir often, and after 2 to 3 minutes the butter will be wonderfully browned, and the sage will have turned fragrant and crispy. If you’re adding garlic, stir it in during the last 30 seconds so it goes golden, not bitter.
Step 3: Toss and Finish
Add your drained ravioli right into the skillet with the sage butter sauce (take a moment to inhale that heavenly aroma). Pour in the reserved pasta water and gently toss everything together until the ravioli are beautifully coated. A sprinkle of salt and black pepper here will help everything sing. Serve immediately, and don’t forget a lavish shower of grated Parmesan and, if you like a gentle kick, a sprinkle of red pepper flakes.
How to Serve Ravioli with Sage Butter Sauce
Garnishes
Dress up your Ravioli with Sage Butter Sauce with a final flourish—freshly grated Parmesan is a must for that salty, nutty bite. Whole, crispy sage leaves make an eye-catching garnish, and a pinch of red pepper flakes adds just the right amount of excitement. Finish with a grind of black pepper for depth and a drizzle of extra brown butter for pure luxury. Serve on warm plates to keep every bite luscious.
Side Dishes
Pair your ravioli with something light and bright to balance the rich butter sauce. Think a simple arugula or mixed greens salad with lemon vinaigrette, roasted seasonal veggies, or a crusty Italian loaf to mop up every drop of sauce. A glass of crisp white wine doesn’t hurt either!
Creative Ways to Present
For an extra-special meal, you can serve ravioli on a bed of wilted spinach or alongside roasted butternut squash to nod to fall flavors. Arrange the ravioli in a swirl or neat line on the plate, scatter whole sage leaves over top, and spoon a little extra sauce around the edges. These finishing touches take Ravioli with Sage Butter Sauce from weeknight treat to elegant dinner party fare.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool, then store in an airtight container in the fridge for up to three days. The ravioli will soak up some of the sauce, making for a tender, flavor-packed lunch the next day. A splash of water or broth when you reheat helps restore that saucy finish.
Freezing
For a longer head start, you can freeze cooked ravioli and sage butter sauce together—just spread the ravioli in a single layer on a baking sheet to prevent sticking before transferring to a freezer-safe container. The sauce may separate a bit once thawed, but a quick stir while reheating brings it right back together.
Reheating
To reheat, gently warm the ravioli and sauce in a skillet over low heat, adding a tablespoon or two of water to loosen the sauce. Microwave works too, though the stovetop yields a better texture. Top with fresh sage or extra Parmesan before serving for that just-cooked flair.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli works beautifully—just cook it according to the package instructions and continue with the sage butter sauce as written. No need to thaw first.
What kind of cheese ravioli is best?
Any high-quality store-bought cheese ravioli works well, but if you want to experiment, try ones filled with ricotta, spinach, or even mushroom. This sage butter sauce pairs nicely with subtle as well as bold flavors.
How do I make the sauce richer?
If you crave a little extra richness, stir in a splash of heavy cream just before tossing the ravioli in the skillet. It adds a luxurious note without overpowering the sage or cheese.
Can I make this dish vegan?
Yes! Use vegan butter and opt for a plant-based ravioli and Parmesan-style cheese. The sage and garlic flavors still shine through, and the result is deliciously satisfying.
Is there a trick to keeping the ravioli from breaking?
Be gentle when stirring, use a large skillet to avoid crowding, and try tossing the ravioli with the sauce rather than stirring vigorously. Reserving pasta water also helps coat the ravioli beautifully without needing too much agitation.
Final Thoughts
If you’ve never tried homemade-tasting Ravioli with Sage Butter Sauce, I can’t recommend it enough—it’s pure comfort and just a little bit elegant, ready in mere minutes. Don’t be surprised if this cozy, flavor-packed pasta becomes a new weeknight or special occasion go-to in your kitchen. Give it a try and let the aromas transport you straight to an Italian trattoria!
Print
Ravioli with Sage Butter Sauce Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this easy and delicious Ravioli with Sage Butter Sauce recipe. Perfectly cooked cheese ravioli tossed in a savory sage-infused butter sauce, topped with Parmesan and red pepper flakes for a satisfying meal.
Ingredients
- 1 (20-ounce) package refrigerated cheese ravioli
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves, chopped or whole
- 1 garlic clove minced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Optional crushed red pepper flakes for garnish
Ravioli:
Sage Butter Sauce:
Optional Garnish:
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook ravioli until al dente, then drain, reserving 1/4 cup of pasta water.
- Prepare Sage Butter Sauce: In a skillet, melt butter over medium heat. Add sage leaves and cook until fragrant. Add garlic if desired. Combine cooked ravioli, pasta water, and sauce in the skillet.
- Season and Serve: Toss gently to coat ravioli in the sage butter sauce. Season with salt and pepper. Serve topped with Parmesan and red pepper flakes.
Notes
- This sauce pairs well with butternut squash or mushroom ravioli.
- For a creamier sauce, add a splash of cream before combining with ravioli.
- For presentation, use whole sage leaves or finely chop for more even flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
