This ravioli in sage brown butter sauce is a simple pasta dish made with browned butter and fresh sage. It comes together in about 15 minutes, making it great for busy weeknights when you want something that feels a bit more special. Instead of a heavy cream sauce, our recipe uses brown butter and fresh herbs to add richness so the ravioli doesn’t get lost under a heavy sauce.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Brown butter has become a new obsession because it adds depth without much effort. As the butter cooks, the milk solids toast, and the flavor shifts from plain to nutty and deep. Paired with crisp sage and ravioli, the result is a quick, easy dish that rivals any restaurant.
We like serving this ravioli with our Italian salad for a lighter meal, or alongside grilled, marinated flank steak for something more substantial.
Key Ingredients and Substitutions
This ravioli in sage brown butter sauce relies on a short ingredient list, so quality matters.
The complete ingredient list and measurements are listed in the printable recipe below.
- Ravioli: Store-bought ravioli works great and keeps this recipe weeknight-friendly. Fresh ravioli from the refrigerated section has the best texture. Cheese ravioli is classic, but butternut squash or mushroom ravioli are great with brown butter.
- Unsalted Butter: Brown butter is the foundation of the sauce. Unsalted butter gives you more control over seasoning. Margarine or plant-based alternatives do not brown the same way and are not a good substitute. If you want a deeper dive, our guide to making brown butter walks you through the process step by step.
- Fresh Sage: Fresh sage crisps in the butter, adding an earthy bite. Dried sage does not work the same way and skips the texture entirely.
- Parmigiano Reggiano: Freshly grated Parmigiano Reggiano adds salt and umami to the dish. Skip the pre-grated versions. The texture and flavor are not the same.
How to Make Ravioli with Sage Brown Butter Sauce
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Watch the butter carefully once it starts to foam. It can go from perfectly browned to burnt in seconds. You want a nutty aroma and golden-brown color.
1. Cook the Ravioli: Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Fresh ravioli usually takes 3-4 minutes.
2. Brown the Butter: While the ravioli cooks, melt the butter in a large skillet over medium heat. Let it cook for 5-8 minutes, stirring occasionally. The butter will foam, then the foam will subside as the milk solids begin to brown. You’ll know it’s ready when it smells nutty and turns golden brown. Remove the brown butter from the heat.
3. Add the Aromatics: Add the freshly ground black pepper and sage leaves to the browned butter. Cook for 30-45 seconds, stirring occasionally. The sage should get slightly crispy.
4. Combine and Serve: Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Serve immediately, topped with freshly grated Parmigiano Reggiano.
Recipe Tips and Notes
- Watch the butter. Brown butter can go from nutty and delicious to burnt and bitter in seconds. Once it starts to brown, don’t walk away from the stove.
- Use a light-colored pan. A stainless-steel or light-colored skillet makes it easier to see the butter change color. Dark pans make it harder to judge when the butter is properly browned.
- Don’t overcrowd the sage. If you add too many sage leaves at once, they’ll steam instead of crisp. Add them in a single layer, leaving space between them.
- Salt your pasta water generously. The pasta cooking water should taste like the ocean. This helps season the ravioli from the inside out since there’s not much salt in the sauce itself.
- Choose ravioli that complements brown butter. Cheese ravioli, butternut squash, mushrooms, or lobster all pair well with brown butter. Tomato-based fillings might clash with the richness.
- Add acid if needed. A squeeze of fresh lemon juice or a splash of white wine can brighten the dish if the brown butter feels too heavy.
Frequently Asked Questions
More Recipes to Try
Looking for more quick pasta dishes? Try these other favorites:
- Bucatini Cacio e Pepe – This Roman classic uses just butter, cheese, and black pepper to create a creamy sauce that clings to every strand of pasta.
- Gnocchi with Asparagus – Pillowy gnocchi meets crisp asparagus in a light lemon cream sauce that comes together in under 30 minutes.
- Pasta alla Gricia – Think of this as carbonara’s older sibling, made with just guanciale, Pecorino Romano, and black pepper for an intensely savory dish.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Ravioli with Sage Brown Butter Sauce
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- 2 Medium Saucepan (2-3 Quarts)
Ingredients
- 9 ounces store-bought or homemade ravioli, cooked according to package directions
- 3 tablespoons unsalted butter
- freshly ground black pepper
- 10-12 fresh sage leaves
- Parmigiano Reggiano, for serving
Instructions
- Cook ravioli according to package instructions.
- While the ravioli cooks, heat a medium saucepan over medium heat and add the butter. Cook for about 5-8 minutes or until browned and fragrant (it should smell nutty), stirring occasionally.
- Add pepper to taste, along with the sage leaves. Continue cooking for about 30-45 seconds, until the sage is slightly crispy, stirring occasionally.
- Once the ravioli has finished cooking, add them to the saucepan, stirring gently to coat them in the browned butter.
- Divide ravioli between 2 plates and top with freshly grated Parmigiano Reggiano.
