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This ravioli with sage butter sauce transforms simple ingredients into something magical. The butter gets all golden and nutty while fresh sage leaves crisp up into little flavor packed bites. I love how quickly it comes together making it perfect for those nights when you want something that tastes fancy but don't have hours to cook.
Why This Recipe Works
You'll have dinner on the table in less than 30 minutes but it tastes like something from your favorite Italian restaurant. The combination of brown butter sage and toasted pecans creates such warm cozy flavors. Switch up the ravioli filling or add some roasted vegetables to make it your own.
What You Need
Pick up your favorite fresh ravioli cheese or butternut squash both work beautifully. Grab some good unsalted butter fresh sage leaves and garlic. You'll need lemon for both zest and juice plus some fresh thyme. Pecans add wonderful crunch and don't forget the Parmesan for serving.
Let's Make It
Start your water boiling for the ravioli. While that's heating melt butter in a skillet and fry those sage leaves until crispy save them for topping. Add garlic lemon zest thyme and pecans to the butter letting it turn golden brown and fragrant. Toss your cooked ravioli in this amazing sauce add a squeeze of lemon juice and season to taste. Top everything with those crispy sage leaves and plenty of Parmesan.
My Best Tips
Always use unsalted butter so you can control the seasoning. Keep the heat at medium when browning your butter it should turn golden not dark brown. Fresh herbs make such a difference in this sauce dried just isn't the same. Try walnuts instead of pecans if you prefer their flavor.
Make It a Meal
Serve this with some roasted butternut squash or a fresh green salad on the side. A glass of Chardonnay or Pinot Grigio pairs perfectly. If you have leftovers warm them gently on the stove with a splash of water to bring the sauce back to life.
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Frequently Asked Questions
- → How do I know when the butter is properly browned?
The butter should be deep golden brown in color and have a nutty fragrance, which takes about 2-3 minutes after it starts foaming.
- → Why transfer the sage to a paper towel?
This helps drain excess butter and keeps the sage crispy until serving. Crispy sage adds both texture and flavor to the dish.
- → Can I use dried herbs instead of fresh?
Fresh herbs are recommended for best flavor, but if using dried, use about 1/3 the amount as they're more concentrated.
- → What type of ravioli works best?
Any refrigerated ravioli works well - cheese, meat, or vegetable filled. Choose your favorite variety.
- → Why add lemon juice at the end?
The fresh lemon juice brightens the rich butter sauce and balances the nutty, savory flavors.
Conclusion
This 25-minute dinner combines store-bought ravioli with a rich brown butter sauce, crispy sage leaves, toasted pecans, and fresh herbs.