This classic Ravioli with Brown Butter Sage Sauce is delicious and easy to make. The buttery sage sauce goes beautifully with either cheese or pumpkin ravioli. Top this dish off with basil, parmesan, and a side of french bread! This pasta dish tastes gourmet and only takes a few minutes to complete.
The brown butter adds a depth to the sauce that pairs nicely with the crispy sage leaves. This dish is my family’s favorite recipe for any time of the year.
Read more: Ravioli With Brown Butter Sage Sauce
A long time ago, we ate at an Italian restaurant in Portland, Oregon, called The Papaparrzi Pastaficio. And I ordered the brown buttered sage ravioli. This was the first time I ever had this classic Italian dish.
Well, let me say that it was love at first bite. The brown butter combined with the sage and ravioli was so delicious. I ended up recreating it at home, making it all the time for my family.
It wasn’t until recently that I thought it might be good to share it on the blog.
Ravioli with Brown Butter Sage Sauce
Brown butter is rich and delicious. This dish is so versatile and so easy to whip up. I love that the brown butter can be added to other pasta or even add it to a steak. You’ll want to experiment with this recipe.
I have another recipe that uses the brown butter base, zucchini, and flowers! So stay tuned for that recipe on the blog.
But in the meantime, let’s look at some questions you may have.
What is Brown Butter
Did you know that brown butter is a classic French staple? It is melted butter that is heated just beyond its melting point, and, the milk solids are toasted. The flavor is a rich nutty taste that makes any dish or dessert delicious.
Why You’ll Love This Recipe
This ravioli with brown butter sage sauce tastes light and fresh, unlike tomato marinara sauces.
This sauce fancies up anything you top it on, ravioli, gnocchi, etc., and it tastes like a gourmet dinner. Also, you’ll love that it’s so easy to make. It takes all of 20 minutes to complete this incredibly delicious pasta dinner. And the clean-up is pretty minimal as well.
Can You Make This Ahead of Time?
Yes, you can make it ahead of time. I have this ravioli in the fridge and pop it out and heat it in the microwave. If you want the sauce fresh and want to make the ravioli a day ahead, that will work as well.
How to Make Brown Butter
If you’ve never browned butter, you’re missing out on a tasty alternative to butter.
A few tips on browning butter:
- Use a light-colored pan to brown the butter. You’ll want to see the color change in the milk solids. Here’s my favorite fry pan.
- You can use salted or unsalted butter.
- Heat the butter on low to medium heat. If you’re new to browning butter, go with low heat. It will take longer, but you’re more likely not to burn the butter.
- To heat the butter evenly, slice into pats of butter.
- The butter toasts in a blink of an eye, so make sure to stir and watch the browning.
Step 1 – Slice Butter
Slice your butter before melting. This ensures that the butter melts and heats evenly.
Step 2 – Melt Butter
On a low-medium flame, melt butter slowly in a light-colored pan. Keep stirring the butter so that the butter’s milk solids toast evenly. The butter will get foamy, and the butter bits will settle at the bottom of the pan.
Step 3 – Stir and Watch the Butter
Make sure to keep stirring and watching. The foam will begin to clear, and you’ll see the milk solids on the bottom. There are many colors of caramel that you’ll see the butter turn. I like the medium-color of caramel.
Step 4 – Remove From Heat
Once your butter becomes brown, begin making the sage sauce. You’ll want to have all your ingredients prepped and ready to go since the brown butter may burn.
Let’s Make This Ravioli Recipe!
Step 1 – Boil Ravioli
Boil your premade store-bought ravioli. Once the ravioli is cooked, strain and rinse it and set it aside for later.
Step 2 – Brown the Butter
Take a look at the above instructions for browning butter for this step.
Step 3 – Add Sage
Add sage to the brown butter and cook. Watch the temperature since it can brown at this point. The sage will get crispy quickly.
Step 4 – Add Olive Oil
Once the sage is cooked, add minced garlic and olive oil to the butter mixture. Stir, and once the garlic is cooked, stir in pine nuts. At this point, add salt and pepper to taste. Plate the ravioli.
Step 5 – Julienne Basil
Julienne basil and top ravioli. Add parmesan if desired.
Cooking Spoon | Cheese Grater | The Best Pan | Pasta Bowls
Here Are The Ingredients You’ll Need:
- Ravioli (I like cheese or pumpkin ravioli)
- Butter
- Sage
- Olive Oil
- Garlic
- Pinenuts
- Fresh Basil
- Parmesan Cheese
Ravioli with Brown Butter Sage Sauce
Ingredients
Sauce
- 1 cup butter
- ⅔ cup fresh sage roughly chopped
- 1 cup olive oil
- 1 tbsp minced garlic add or minus how much you prefer
- ¼ cup pinenuts
Ravioli
- 16 oz package of ravioli use whatever type your family likes
Toppings
- ½ cup julienned fresh basil
- grated parmesan cheese
- salt and pepper to taste
- chili flakes optional
Instructions
Prep Ingredients
- Wash and chop fresh sage. I chop the sage roughly and not too fine.
- Remove the garlic skins from the cloves, and chop the garlic.
- Julienne the basil.
Ravioli
- Place water in a medium to large pot and bring to a boil. Salt the water and add ravioli. Turn down the heat to a gentle boil.
- Cook ravioli with a gentle boil for about 4 minutes.
- Remove from stove and strain and rinse with cold water. Set aside ravioli for later.
Sauce
- On a low-medium flame, melt butter slowly in a light-colored pan. Keep stirring the butter, so they toast evenly. The butter will get foamy, and the butter bits will settle at the bottom of the pan.
- The foam will begin to clear and you'll see the milk solids on the bottom. There are many colors of caramel that you'll see the butter turn. I like the medium-color of caramel.
- Once your butter becomes light brown, begin making the sage sauce. Since the brown butter may burn, you'll want to have all your ingredients prepped and ready to go.
- Add sage to the brown butter and cook. Watch the temperature since it can brown at this point. The sage will get crispy quickly, and it only takes a minute.
- Once the sage is cooked, add minced garlic and olive oil to the butter mixture. Stir, and once the garlic is cooked, stir in pine nuts. At this point, add salt and pepper to taste.
- Add the cooked ravioli to the pan and mix carefully.
- Serve in pasta bowls and top with basil, chili flakes, and parmesan cheese.
Nutrition
Mix-Ins and Variations
- Mix in bacon
- Swap out pinenuts with walnuts or hazelnuts
- Swap out the ravioli with gnocchi
- Add chicken
- Pan-fried zucchini
- Use butternut squash ravioli instead of cheese ravioli
- Chili pepper flakes
- A squeeze of lemon juice
- Drizzle reduce balsamic vinegar on top
What Goes With Butter Sage Ravioli
- Rotisserie Chicken
- Easy Chicken Recipe
- Caramelized Brussel Sprouts
- Easy No Knead Bread Recipe
- Salad Recipe with Cranberries
How to Julienne Basil
If you can roll a sleeping bag, then you can julienne basil. It’s so easy, and the result is thin basil strips that look so fancy. And if you’re like me, you’ll love how the julienned basil isn’t overwhelming and has a delicate flavor.
Step 1 – Wash and Trim Basil Leaves
Wash and trim off basil leaves from the stem.
Step 2 – Stack Leaves
Stack the basil leaves in a pile.
Step 3 – Roll the Leaves
Place the leaves vertically and roll from one end to the other. It should look like a log or a cigar.
Step 4 – Slice Basil
Now place the roll horizontally and thinly slice the basil. Once the leaves are all sliced, unravel and serve. You should have thin, delicate strips of basil.
Thanks so much for stopping by. I hope you can make this for dinner soon. I love how impressive this dish is when plated. It appears like something you ordered at a restaurant without the hefty bill. That’s the other thing about this recipe, and it’s pretty inexpensive to make!
Bon appetit,
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Sheryl Rieves
Garlic (and the amount) is not listed in the recipe. How much should I use for 6 servings?
I’m very anxious to try this as it sounds delicious ❤️
Janine Waite
Hi Sheryl,
Thanks for catching my mistake. I try to ensure I get the recipe written correctly, but I ultimately miss things. I changed the recipe and added I wrote down a tablespoon of minced garlic. But change it if that’s too strong or too weak.
Janine Waite
Hi Sheryl,
Add as much as you like. I used two minced cloves. I’ll be sure to edit the recipe! Thanks so much for catching my mistake!
Colleen
I love the look of this recipe Janine! At what point am I adding the ravioli to the rest of the ingredients and about how long do you think it would take for it to become heated all the way through? Could the ravioli be cooked the day before and kept in the fridge?
Janine Waite
Hi Colleen,
Yes, this recipe is so delicious and easy to make! You’ll want to add the cooked ravioli to the sauce and heat it for a couple of minutes. And yes, you can make the ravioli ahead of time if you like. You can also make the whole thing ahead of time, I have some in my refrigerator right now, and I’ll pop it in the microwave to reheat it. But, of course, it’s all best fresh!
Thanks for catching my missing directions. I did add the final steps of the recipe.
Colleen
Sorry Janine..I’m not sure, but think this is an error as well..you have a cup of butter “and” a cup of olive oil. I’m assuming the olive oil is not correct?
Janine Waite
Hi Colleen,
To make two packages of ravioli, I like to have a lot of sauce. I know it’s a lot of butter and olive oil. You probably could get away with only using 1/2 cup of each. Most of the time, when I make it, I have extra sauce. So you probably could get away with less. One package will serve about 3 to 4 people, depending on if you like big or small servings.