Name: Ravioli with Sage, 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 Sage Butter sauce is a simple yet elegant dish that combines tender ravioli with rich browned butter, crispy sage, and nutty pecans. The addition of fresh herbs and a touch of lemon brightens the flavors, making it a perfect meal for any occasion.

The image shows a white bowl filled with about two layers of ravioli pasta, each ravioli square is pale yellow with slightly browned edges. Scattered on top and around the ravioli are crispy sage leaves, dark green with a slightly wrinkled texture. The sauce at the bottom is a light brown butter sauce with small bits of toasted nuts sprinkled over the ravioli, giving a crunchy texture. The overall look is warm and inviting, with the ravioli pieces overlapping slightly and the sauce glistening under soft light. 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 ravioli according to package instructions; drain well.
Step 2: Melt butter in a large skillet over medium heat. Add sage leaves and cook until sage is crispy and the butter starts to foam, about 2–3 minutes. Transfer sage to a paper towel-lined plate and set aside.
Step 3: Add minced garlic, lemon zest, chopped thyme, and pecans to the skillet. Cook, stirring frequently, until fragrant and the butter turns a deep golden brown, about 2 minutes.
Step 4: Stir in the cooked ravioli and heat through for 1–2 minutes.
Step 5: Stir in fresh lemon juice and season with kosher salt and freshly ground black pepper to taste.
Step 6: Serve immediately, garnished with shaved Parmesan and crispy sage leaves.

Tips & Variations

For a nut-free version, omit the pecans and add toasted breadcrumbs for extra texture.
Use fresh sage and thyme for the best flavor, but dried herbs can be substituted in a pinch (use about one-third the amount).
Try different ravioli fillings like butternut squash, cheese, or mushroom to vary the dish.
If you prefer a bit of heat, sprinkle crushed red pepper flakes into the butter sauce.

Storage

Store leftover ravioli with sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to prevent the butter from separating. Adding a small splash of water or broth while reheating can help maintain moisture.

How to Serve

The image shows a close-up of a cooking surface with a bubbling layer of melted butter mixed with small chopped nuts and spices, creating a textured golden-brown base. Scattered on top are fresh green sage leaves that add contrast with their smooth, elongated shape and matte texture. The bubbles and foam of the melted butter give the surface a lively, dynamic feel. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just cook it according to the package instructions, usually adding a couple of extra minutes of boiling time.

How do I prevent the butter from burning in the sauce?

Keep the heat at medium or medium-low and watch the butter carefully. Once it starts to foam and turns a light golden brown, remove the pan from heat or add other ingredients immediately to prevent burning.