Sage and Browned Butter Ravioli

SAGERAVIOLI

Sage and Browned Butter Ravioli taste great with butternut squash ravioli but another variety like chicken, sausage or mushroom would also go well with the sage.

This is a quick and easy meal to make. It can be a main dish or used as a side dish- I served it here with pork tenderloin and roasted cauliflower.

Save

Save

Save

Save

Save

Save

Print Recipe
Sage and Browned Butter Ravioli
Sage and Browned Butter Ravioli taste great with butternut squash ravioli but another variety like chicken, sausage or mushroom would also go well with the sage.
SAGERAVIOLI2
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
SAGERAVIOLI2
Instructions
  1. Wash the sage and trim the leaves off the stems. Leave the leaves whole.
    SAGERAVIOLI3
  2. Mince the garlic.
    SAGERAVIOLI5
  3. In a heavy saucepan, heat the butter with the olive oil just until the butter is melted. Remove from the heat.
    SAGERAVIOLI4
  4. Add the sage and garlic then let it sit for around an hour to infuse the oil with these flavors.
    SAGERAVIOLI6
  5. Over medium-low heat, cook the sage and garlic in the butter and olive oil. Stir occasionally until the sage is crisp and the butter is slightly browned. Salt and pepper to taste. Remove most of the sage to add later to the top of the pasta.
    SAGERAVIOLI6
  6. Bring a large sauce pot of water to a boil. Add a little salt to the water. Cook the ravioli according to the package instructions.
    SAGERAVIOLI8
  7. Gently toss the cooked ravioli in the browned butter. Add the ravioli to a serving dish and top with the cooked sage leaves. Serve the pasta hot. Optional, sprinkle with Parmesan cheese.
    SAGERAVIOLI2
Share this Recipe