Name: Sage Brown Butter Ravioli with Lemon and Pecans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 (9-ounce) packages refrigerated ravioli; 1/2 cup unsalted butter (cubed); 1/3 cup loosely packed fresh sage leaves; 3 cloves garlic (minced); 1 tablespoon lemon zest; 2 teaspoons chopped fresh thyme leaves; 1/3 cup finely chopped pecans; 1 tablespoon freshly squeezed lemon juice; Kosher salt and freshly ground black pepper (to taste); 1/2 cup shaved Parmesan

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Introduction

This ravioli with crispy sage butter is a simple yet elegant dish that brings out the best in fresh pasta. The nutty butter infused with herbs and lemon zest pairs beautifully with tender ravioli, making it a perfect weeknight dinner or a special occasion treat.

The image shows a close-up of ravioli pasta cooked in a stainless steel pan. The ravioli pieces are light yellow, square-shaped with ridged edges, and are scattered across the pan's surface in one even layer. They are covered in melted butter sauce that gives a shiny, golden brown color on some edges. The sauce is dotted with small toasted nut pieces that add texture and brownish color. Whole sage leaves, deep green and slightly crispy, are spread out evenly on top and among the ravioli, adding a fresh contrast. The overall look is warm, rustic, and appetizing. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (9-ounce) packages refrigerated ravioli
1/2 cup unsalted butter (cubed)
1/3 cup loosely packed fresh sage leaves
3 cloves garlic (minced)
1 tablespoon lemon zest
2 teaspoons chopped fresh thyme leaves
1/3 cup finely chopped pecans
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper (to taste)
1/2 cup shaved Parmesan

Instructions

Step 1: In a large pot of boiling salted water, cook the ravioli according to package instructions until tender; drain well.
Step 2: Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the sage is crispy and the butter starts to foam, about 2 to 3 minutes. Carefully transfer the sage to a paper towel-lined plate and set aside.
Step 3: Add the minced garlic, lemon zest, chopped thyme, and pecans to the butter in the skillet. Cook, stirring frequently, until fragrant and the butter turns a deep golden brown, about 2 minutes.
Step 4: Gently stir in the cooked ravioli and heat through for 1 to 2 minutes, coating them evenly with the butter mixture.
Step 5: Stir in the lemon juice, then season with kosher salt and freshly ground black pepper to taste.
Step 6: Serve the ravioli immediately, topped with shaved Parmesan and the crispy sage leaves reserved earlier.

Tips & Variations

Use fresh sage for the best flavor and texture; dried sage won’t crisp up the same way.
Substitute walnuts or toasted pine nuts for pecans to vary the nutty flavor.
Try different ravioli fillings like mushroom or butternut squash for unique twists.
If you prefer a spicier touch, add a pinch of red pepper flakes when cooking the garlic and herbs.

Storage

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a bit of butter to prevent sticking and maintain the sauce’s flavor. Avoid microwaving to keep the crispy sage texture intact.

How to Serve

A close-up view of a golden liquid mixture with small pieces of browned nuts scattered throughout, topped with fresh green sage leaves that have a matte texture and are placed unevenly across the surface. The liquid has a frothy, creamy layer swirling gently among the nuts and leaves, creating a rich, textured appearance. The background is a white marbled texture that subtly contrasts with the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli. Just cook it according to the package instructions, usually adding a couple of extra minutes to the boiling time. Drain well before adding to the butter sauce.

How do I prevent the sage from burning?

Cook the sage over medium heat and watch carefully. The butter should foam gently and the sage should turn crispy but not dark brown or black. Removing the sage as soon as it crisps will prevent it from burning and tasting bitter.