How to Make BROWNED BUTTER SAGE Sauce for RAVIOLI
Transform a simple weeknight dinner into an Italian-inspired dish with this Brown Butter Sage Sauce recipe with ravioli. Made with just six ingredients, this sauce has minimal prep time but delivers rich, layered flavours. As the butter turns golden and releases its nutty aroma, fresh sage leaves crisp up, infusing the sauce with a warm, earthy fragrance that instantly awakens the senses.
The perfect pairing for this golden, nutty and subtly herbaceous sauce are none other than Nonnaโs ricotta and spinach ravioli. She has been making them for over 60 years and they are at the heart of this dish, complementing the brown butter sage sauce. If youโre following her recipe and making these from scratch, just picture two luscious sheets of pasta filled with creamy ricotta, spinach, and a touch of nutmeg, a true labor of love well with the effort.
Find the recipe here.
If youโre short on time, on the other hand, store-bought ravioli, like butternut squash ravioli or pumpkin ravioli will work too. Just make sure to choose a mild filling so it doesnโt overpower the beautiful sauce. Choose quality ravioli too โ check the ingredients, there shouldnโt be too many.
The Star Ingredients: Butter and SageThe star of this dish is the butter, gently cooked until golden brown to release a rich, nutty aroma and flavour. If you feel as though it might be heavy, you can use unsalted butter to keep it lighter (it has less sodium too). The fresh herbs aroma from the sage is one of a kind and when eaten with a bite of the ravioli smothered in the sauce you will immediately understand the pairing.
Iโve taken this simple recipe a step further by adding lemon zest for a refreshing twist that mellows the richness of the butter, along with crushed pistachios for a delightful crunch. You can also opt for walnuts.
Topped with a generous sprinkle of Pecorinoโbecause cheese makes everything even betterโthis dish is heavenly.
Watch How to Make Ravioli Butter and Sage video Recipe:
This brown butter sage sauce is so simple to make, and bursting with herbaceous flavor
Vincenzoโs Tips
Butter Up!
This recipe calls for an estimate of 50g / 1.8oz of butter per person. If youโre cooking for a group of 5, go ahead and use 200g. Butter is what makes this sauce so luscious, so donโt hesitate to add more if needed. We’re not eating this butter to lose weight so don’t be scared of calories or cholesterol – it’s also not an everyday dish, so in this instance, more butter, more flavour!
Boil, Donโt Spoil
Make sure the water is boiling before adding the ravioli. This ensures the perfect texture and prevents the pasta from sticking to the bottom of the pot. A quick stir right after you add the ravioli can helps too.
Timing is Everything
The cooking time for your ravioli depends on the type you’re using. I used Nonnaโs homemade ravioli, the total time to cook is about 20 minutes as she always makes a large amount and uses thick pasta sheet to help the filling remain inside. Always check the package instructions if using store-bought. If your ravioli take longer, start cooking them firstโremember, the butter and sage sauce only takes 5 minutes to make.
Lemon Goodness
Lemon zest adds a refreshing twist. If youโre feeling traditional, you can leave it out, but I think it really elevates the dish. Add as much or as little as you like! If you don’t have any fresh lemons on hand, use a touch of lemon juice for a citrus kick.
Don’t Stress the Butter!
The secret to this recipe is cooking the butter and sage gently. Use low heat so the ingredients donโt burnโwe want the sauce to have a golden brown color and crispy sage leaves not charred ones.
Toss with Care
When tossing the ravioli in the sauce, be gentle and coat them well as they can break easily if you are rough.
Is brown butter sauce Italian?
While it might not seem traditional, it’s actually commonly paired with pasta in northern Italy. It’s also used as a sauce for gnocchi and tortellini. When made without the fresh sage leaves, it is known as beurre noisette, a French technique which translates to hazelnut butter and is known for its bold, nutty flavour. It pairs well with all of the typical fillings of ravioli, which is why I chose these to show you a unique sauce you may want to try this fall or even over the festive season.
How to serve Ravioli Butter and Sage
Start by scooping a spoonful of brown butter sauce onto a flat plate, letting it coat the bottom. Sprinkle some Pecorino or Parmesan, then place the ravioli on top. Add more sage leaves, extra grated pecorino, lemon zest, and crushed pistachios to finish. Finally, drizzle butter sauce over the top for an extra glossy finish and a touch of black pepper.
Ravioli Butter and Sage
Equipment
- Large-sized pot
- Grater
- Wooden ladle
- Large-sized pan
- Strainer
Ingredients
- Premade Ravioli Nonna's recipe
- 200 g / 7oz organic grass-fed butter
- Fresh sage leaves small bunch
- Lemon zest
- Pistachios crushed
- Parmesan or Pecorino grated
Instructions
- Bring a large pot of water to a boil on high-heat, then add 1 large teaspoon of rock salt and allow it to dissolve. Add in the ravioli of choice and cook according to the package instructions - or taste test until al-dente if homemade. Quickly stir to prevent the ravioli from sticking together.
- While the ravioli are cooking, use a grater to zest the lemon and set aside.
- Heat a large pan and melt the butter over medium-low heat. Gradually add the fresh sage leaves and stir with a wooden ladle. Cook for about 3 minutes, stirring occasionally to prevent the butter from burning.
- Once the ravioli are ready, strain them and add directly to the pan with the butter and sage sauce. Give them a gentle toss to ensure each one is well coated.
- Remove from heat, then add the grated Pecorino, crushed pistachios, and lemon zest. Toss everything together or use a spoon to gently stir.
Video
E ora si mangia, Vincenzoโs PlateโฆEnjoy!
And if youโre in the mood for something different, Nonnaโs Potato Gnocchi are another perfect match for this Brown Butter Sage Sauce. With just potatoes, flour, and one egg, you can create the most incredible gnocchi pillows that will soak up every drop of this sauce.
This sauce also pairs beautifully with tortellini. Want to know which store-bought tortellini to choose? Have a look at my Blindfolded Tortellini Taste Test to find the best option from the supermarket.
Blindfolded Tortellini Taste Test
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