Ravioli with sage butter is a super simple and super rich pasta dish that is festive enough for guests. If you have the time, make the ravioli from scratch. Watch the video (below) on making ricotta and herb filled ravioli by hand. Of course, the quickest way to prepare it is to pick up a package of fresh ravioli and some fresh sage at the market. No fresh ravioli? Frozen will work just fine but fresh makes it really special. There are so many varieties available these days - mushroom, spinach and ricotta, 3 cheese, Italian sausage - that selecting the filling could be your biggest challenge in this recipe! Have all your ingredients ready, your salad dressed and your table set as this one goes together in less than 5 minutes once the water is boiling. These are very rich little bites so small servings are recommended. Lovely for a special date night, New Year's Eve, or a weekend retreat at the cabin.
This recipe is featured in the cookbook: "Pasta 101 - 12 Easy Pasta
Recipes You Can Make in Under 30 Minutes."
There are Only 5 Ingredients For This Simple, but Elegant Pasta Dish
The 5 ingredients you'll need are a package of ravioli of your choice, butter, fresh sage leaves, a garnish of freshly-grated Parmesan cheese and a just a touch of fresh-ground black pepper. Gather your items before you begin because this recipe goes together very quickly. You'll need just 3-4 sage leaves per person. The soft, velvety sage leaves become crispy and light in the butter and add a lovely texture to the bite of the pasta and the rich, creamy filling. The leaves do have quite a strong taste so you may prefer to use them to flavor the butter and then remove them. Allow 5-7 pieces of ravioli per person depending on the size of the ravioli and the richness of the filling.
Watch this fun video from Chef John Johnson on how to make fresh ravioli by hand.
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SEE ALSO: How to Make Herb and Cheese-filled Ravioli (video)
Ravioli with sage butter is a fast and easy pasta dish that is perfect for a special occasion or a romantic meal. Delicate little packets of mushroom, ricotta and spinach, cheese or meat filling are brought to life by a rich savory sage and butter sauce. Decadent and indulgent, raviolis are little treasures!
- 1 (12 oz.) package of fresh or frozen ravioli
- 3 tablespoons of butter
- 10-12 fresh sage leaves, stems removed
- Freshly grated Parmesan cheese for garnish
- Fresh-ground black pepper for garnish
- Put a large, wide pot of water on to boil. The ravioli will float to the top as they cook so there should be plenty of room for them to "swim" in the water. If the pot is too narrow or small, they may stick to each other.
- When the water is at a rolling boil, add 2 tablespoons of salt and turn the heat down slightly. You want the ravioli to cook gently so they don't break apart. Cook for 2-3 minutes or according to the package directions. Fresh ravioli cook very quickly so keep an eye on them!
- While the ravioli are cooking, melt the butter in a medium saucepan and sauté the sage leaves in a single layer on medium-high heat. Turn them gently. Keep an eye on the butter! It will start to brown after a minute or so. The trick is to get the sage leaves nice and crispy without letting the butter get too dark. Once it looks toasty brown, remove the pan from the heat entirely.
- Carefully remove the raviolis using a slotted spoon and place them on paper towels to dry.
- At this point, you can either put them in the saucepan and swirl them with the butter OR go ahead and plate them and drizzle the butter over the top.
- Garnish with the crispy sage leaves, a sprinkling of freshly grated Parmesan cheese and a light dusting of black pepper. Serve immediately.
This dish goes together in under 5 minutes once the water is boiling so you need to pay careful attention to both the timing of the pasta and the cooking of the sage leaves in the butter. If you prefer, start the sage butter when the pasta water is nearly ready, then remove the saucepan from the heat while you cook and drain the raviolis. Serve with a crisp, green salad and a glass of dry, sparkling wine for a special meal. This also makes an elegant starter if served in very small portions.
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