Ravioli Butter and Sage
This Brown Butter Sage Sauce recipe brings together tender ravioli coated in a rich, golden butter sauce with crispy sage. Fragrant lemon zest and a sprinkle of crushed pistachios add a refreshing twist and delicate crunch. Topped with freshly grated Parmigiano cheese or Pecorino, it’s a simple yet elegant dish that feels Michelin-star worthy, but only takes minutes to make. The sauce is so good you’ll find yourself scraping the bottom of the pan for more!
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.