Ravioli with Sage, Lemon, and Pecans Recipe
This Ravioli with Sage Butter Sauce is a quick and elegant Italian-inspired dish featuring tender ravioli tossed in a fragrant brown butter sauce with crispy sage leaves, fresh herbs, lemon zest, and toasted pecans. Perfect for a comforting weeknight dinner or a special occasion, the dish is finished with shaved Parmesan for a rich, savory touch.
- 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
- 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)
Garnish
- 1/2 cup shaved Parmesan
Instructions
- Cook 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 well and set aside.
- Prepare Sage Butter: In a large skillet over medium heat, melt the cubed butter. Add the fresh sage leaves and cook until they become crispy and the butter begins to foam, about 2-3 minutes. Remove the sage with a slotted spoon and place on a paper towel-lined plate to drain; keep the butter in the skillet.
- Sauté Aromatics and Nuts: To the browned butter in the skillet, add minced garlic, lemon zest, chopped fresh thyme, and finely chopped pecans. Cook, stirring frequently, until fragrant and the butter turns a deep golden brown, approximately 2 minutes.
- Toss Ravioli in Sauce: Add the cooked ravioli to the skillet and gently stir to coat the pasta in the browned butter mixture. Heat through for 1-2 minutes.
- Finish with Lemon and Seasoning: Stir in the freshly squeezed lemon juice and season with kosher salt and freshly ground black pepper to taste.
- Serve: Immediately plate the ravioli, garnish with the crispy sage leaves and shaved Parmesan cheese, and enjoy.
Notes
- Use fresh sage for the best flavor and texture in the butter sauce.
- Be careful not to burn the butter during browning; it should be a deep golden color and fragrant.
- Feel free to substitute the pecans with walnuts or omit nuts if desired.
- This dish pairs well with a light salad or steamed vegetables.
- To keep the ravioli from sticking after draining, you may toss them lightly with a bit of olive oil before adding to the skillet.
Keywords: Ravioli, Sage Butter Sauce, Italian Pasta, Easy Dinner, Brown Butter Sauce, Vegetarian Pasta
