Sage Brown Butter Ravioli with Lemon and Pecans Recipe
This delightful ravioli dish is prepared with rich browned butter infused with fresh sage, garlic, thyme, and crunchy pecans, finished with a bright hint of lemon and garnished with shaved Parmesan. It combines creamy cheese-filled pasta with aromatic herbs and toasted nuts for a flavorful, elegant meal that’s quick and simple to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 2 (9-ounce) packages refrigerated ravioli
Sauce and Garnish
- 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
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the refrigerated ravioli and cook according to the package instructions until tender. Drain the ravioli thoroughly and set aside to prevent sogginess.
- Prepare the sage butter: In a large skillet over medium heat, melt the cubed butter. Add the fresh sage leaves and cook until the sage turns crispy and the butter starts to foam, about 2 to 3 minutes. Remove the sage leaves with a slotted spoon and transfer them to a paper towel-lined plate to crisp further; set aside.
- Brown the butter with aromatics and nuts: To the same skillet with the butter, add the minced garlic, lemon zest, chopped thyme, and finely chopped pecans. Cook, stirring frequently, until the mixture becomes fragrant and the butter turns a deep golden brown color, approximately 2 minutes. Be careful to avoid burning the butter.
- Toss the ravioli: Add the drained ravioli to the skillet and gently stir to coat and heat through, about 1 to 2 minutes, ensuring each piece is coated with the nutty, buttery sauce.
- Finish with lemon and seasoning: Stir in the freshly squeezed lemon juice, then season the dish with kosher salt and freshly ground black pepper to taste. Mix well to combine all flavors evenly.
- Serve: Plate the ravioli and garnish with the crispy reserved sage leaves and shaved Parmesan. Serve immediately to enjoy the buttery richness and crispy herb topping at their best.
Notes
- Use fresh sage for the best flavor; dried sage will not crisp up the same way.
- To toast the pecans more, you can dry roast them in a separate pan before adding to the butter.
- Be careful not to burn the browned butter; lower the heat if it starts to smoke.
- Serve immediately as the crispy sage loses texture over time.
- This dish pairs well with a light salad or steamed vegetables for a complete meal.
Keywords: ravioli, sage butter sauce, browned butter, pecans, Italian pasta, quick dinner, vegetarian pasta
