Ingredients
Method
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package directions (or your homemade recipe), being careful not to boil too vigorously to prevent them from bursting.
Make the Sage Butter Sauce
- While the ravioli cooks, heat a large skillet over medium heat. Add the butter and cook for about 3 minutes, swirling the pan occasionally, until the butter turns a golden brown and smells nutty.
- Season with black pepper to taste, then add the sage leaves. Continue cooking for about 2 more minutes, stirring now and then, until the sage becomes slightly crispy. Squeeze in about 1/2 tablespoon of lemon juice and swirl to combine.
Combine and Serve
- When the ravioli is done, drain it well and add it directly to the skillet with the browned butter sauce. Gently toss to coat each piece evenly.
- Divide the ravioli among 4 plates or bowls. Top with freshly grated Parmigiano Reggiano and a final squeeze of lemon juice. Serve immediately.
Nutrition
Notes
Substitute ravioli with tortellini or gnocchi for a different texture. Add toasted walnuts or hazelnuts for extra crunch. Stir in a spoonful of mascarpone for a creamier sauce. For a fall twist, mix in 1/4 cup of pumpkin puree. Crispy pancetta or bacon makes a savory addition. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet. Avoid overcooking the sage—it should be crisp but not burnt.