I cook tender cheese-filled ravioli and toss them in a simple, aromatic sage-infused butter sauce. The sauce gently coats each piece, creating a subtly nutty, savory dish that feels indulgent despite its ease.

Ravioli with Sage Butter Sauce

Why You’ll Love This Recipe

I love this dish because it transforms a quick pasta night into something elegant with just a few ingredients. The browned butter brings a rich, toasty depth, while fresh sage adds an herbal brightness. It takes minutes but tastes like a restaurant-quality plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese ravioli (fresh or frozen)
Unsalted butter
Fresh sage leaves
Garlic (optional, finely minced)
Salt and freshly ground black pepper
Grated Parmesan cheese, for serving
Optional: toasted pine nuts or chopped walnuts for crunch

directions

I cook the ravioli in well-salted boiling water, stirring gently to keep them from sticking and drain them just as they float.
While the pasta cooks, I melt butter in a skillet over medium heat and add fresh sage leaves—a few at a time—to crisp and infuse the butter.
Once the sage is fragrant and the butter turns golden-brown with a nutty aroma (about 2–3 minutes), I add minced garlic if using and sauté briefly.
I remove the pan from heat and season the sage-brown butter sauce with salt and pepper.
I carefully add the drained ravioli to the skillet, tossing to coat each one in the sauce.
I plate the ravioli, spooning any remaining butter and sage on top, then sprinkle generously with grated Parmesan and toasted nuts if I’m using them.

Servings and timing

Servings: 4
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

I swap cheese ravioli for spinach-and-ricotta—or even mushroom or butternut squash versions—for variety.
I sometimes stir in a squeeze of fresh lemon juice after tossing to brighten the flavors.
I add chopped herbs like parsley or thyme to the sauce for extra freshness.
I swap butter for olive oil and crisp the sage leaves for a lighter, dairy-free version.

storage/reheating

Refrigerate: I store leftovers in a covered container for up to 2 days.
Reheat: I gently warm the ravioli with a splash of butter or olive oil in a skillet to revive the sauce.
Avoid microwaving, as the sauce can separate and the pasta may become soggy.

FAQs

What ravioli types work best?

I enjoy cheese ravioli, but spinach‑ricotta, mushroom, or seasonal fillings like butternut squash also pair beautifully with sage-butter sauce.

How do I know when the butter is browned enough?

I watch for a light golden-brown color and a warm, nutty aroma. I take it off heat immediately to prevent burning.

Can I make this gluten-free?

Yes—just use gluten-free ravioli and follow the same cooking steps for tasty, accessible results.

Is garlic necessary?

Not at all—fresh garlic adds depth, but the browned butter with crisp sage leaves is delicious enough on its own.

Can I prep sage butter ahead of time?

I can melt butter and crisp sage ahead, then gently rewarm before tossing with freshly cooked ravioli for quick assembly.

Conclusion

This Ravioli with Sage Butter Sauce has become a go-to when I crave something both simple and sophisticated. It takes minutes, uses minimal ingredients, and delivers rich, comforting flavors—perfect for a cozy dinner that still feels special.