Ravioli al Burro e Salvia Recipe
Italian · Main course · 15 min total
A classic Italian pasta dish featuring tender ravioli tossed in a simple yet luxurious sauce of melted butter and crispy sage leaves. This recipe uses store-bought ravioli for convenience, making it perfect for a quick weeknight dinner that tastes like it came from a trattoria.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 pound fresh or frozen cheese ravioli
- 1/2 cup unsalted butter (1 stick)
- 12-15 fresh sage leaves
- 1/2 cup freshly grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter foams and sage is crisp, about 2-3 minutes. Be careful not to burn the butter; it should be golden and nutty.
- Add drained ravioli to the skillet with the butter and sage. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Remove from heat. Sprinkle with Parmesan cheese, salt, and pepper. Toss again and serve immediately.
Tips
- For extra richness, add a tablespoon of heavy cream with the butter.
- Use high-quality, fresh ravioli for best results; spinach-ricotta or mushroom ravioli work well.
- Garnish with additional sage leaves and Parmesan before serving.
More about Ravioli al Burro e Salvia →
AI estimate may be inaccurate · Terms