Ravioli with Sage Butter Sauce Recipe

I absolutely love the cozy, elegant vibe this Ravioli with Sage Butter Sauce Recipe brings to the table. There’s something so satisfying about tender ravioli bathed in a fragrant, nutty butter sauce bursting with fresh sage, thyme, and just the right hint of lemon. It’s the kind of dish I turn to when I want to impress guests without spending hours in the kitchen, or when I crave a comforting yet refined meal. Every time I make this, the combination of buttery richness paired with bright citrus and earthy herbs never fails to delight.

Why You’ll Love This Ravioli with Sage Butter Sauce Recipe

What really sets this recipe apart for me is the beautiful layering of flavors that feels indulgent without being heavy. The brown butter acts as a warm, nutty canvas while the fresh sage leaves crisp up for a lovely texture contrast. Then the garlic and thyme add herbaceous depth, and the lemon zest and juice lift the whole dish with a fresh brightness. It’s such a flavorful sauce that somehow manages to keep the delicate ravioli as the star, rather than overpowering it.

Aside from the delicious taste, this Ravioli with Sage Butter Sauce Recipe is surprisingly easy and quick to prepare, which I deeply appreciate on busy days or when I want a fuss-free but fancy meal. It requires just a handful of simple ingredients that I often have on hand, and the sauce comes together in under 10 minutes while the ravioli cooks. It’s perfect for weeknight dinners, special family gatherings, or when you want to wow guests without stress. This dish always feels like a special treat at the table.

Ingredients You’ll Need

A white oval plate holds a pile of square ravioli with pale yellow pasta and crimped edges, arranged loosely in layers. To the side, a white plate contains a wedge of hard cheese with pale yellow to beige tones, surrounded by thin cheese shavings scattered around it. Below the cheese, an unwrapped stick of light yellow butter rests diagonally on the white marbled surface. Near the top right, a clear glass bowl is filled with whole reddish-brown pecans, with a few pecans spilled onto the surface. Fresh green sage leaves and sprigs of thyme lie near the plates, adding vibrant green contrast. Two small glass bowls at the top left hold coarse salt and black pepper. In the bottom right corner, a halved lemon shows its bright yellow flesh and white pith. The entire setup is on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

To make this recipe shine, I stick to simple, quality ingredients that each bring something unique to the dish—from texture and flavor to color and aroma.

Refrigerated ravioli: I use fresh, store-bought ravioli for a tender, satisfying texture that cooks quickly and evenly.
Unsalted butter: This is the base of the sauce, and I cut it into cubes to melt evenly and brown perfectly.
Fresh sage leaves: These add an aromatic crispiness that’s essential for that signature sage butter taste and texture.
Garlic cloves: Minced for a subtle kick and depth without overpowering the other flavors.
Lemon zest: This brightens up the sauce beautifully by cutting through the richness of the butter.
Fresh thyme leaves: I love the earthy, slightly minty flavor thyme brings alongside sage.
Chopped pecans: These add crunch and a toasty sweetness that complements the butter perfectly.
Freshly squeezed lemon juice: For that final touch of acidity and zing to balance the sauce.
Kosher salt and black pepper: To season the dish just right and enhance all the flavors.
Shaved Parmesan: Rich, nutty Parmesan is my go-to garnish that adds a savory finish.

Directions

Step 1: Bring a large pot of salted water to a boil. Add the refrigerated ravioli and cook according to the package instructions until just tender, usually about 3-5 minutes. Drain well and set aside, but keep the pot of water on a gentle simmer for possible reheating or sauce adjustments.

Step 2: In a large skillet over medium heat, melt the cubed unsalted butter. Once melted, add the fresh sage leaves. Allow the butter to foam and the sage to get crispy, which takes about 2 to 3 minutes. This step creates the signature sage butter flavor. Use a slotted spoon to transfer the crispy sage to a paper towel-lined plate and set aside.

Step 3: To the skillet with bubbling butter, add the minced garlic, lemon zest, chopped fresh thyme leaves, and the finely chopped pecans. Stir frequently, cooking for about 2 minutes until you smell a fragrant, deep golden aroma. Be careful not to burn the garlic; adjust the heat if needed.

Step 4: Add the cooked ravioli to the skillet and gently stir to coat each piece with the luscious butter sauce. Heat everything together for 1 to 2 minutes until the ravioli is warmed through and evenly coated.

Step 5: Stir in the freshly squeezed lemon juice to brighten the sauce. Season with kosher salt and freshly ground black pepper to taste. This final seasoning step is key; it pulls all the flavors together.

Step 6: Serve immediately by plating the ravioli and spooning the butter sauce over the top. Garnish with the crispy sage leaves and a generous handful of shaved Parmesan for texture and richness. Enjoy warm!

Servings and Timing

This Ravioli with Sage Butter Sauce Recipe yields approximately 4 hearty servings, making it perfect for a small family meal or a dinner with a few close friends. The prep time is very minimal—about 5 minutes to gather ingredients and zest the lemon. Cooking time takes roughly 20 minutes including the sauce and ravioli cooking. The total time is around 25 minutes, which means you can have a restaurant-quality dish on the table quickly. There is no resting or cooling time needed; this dish is best enjoyed right away while everything is warm and fresh.

How to Serve This Ravioli with Sage Butter Sauce Recipe

A white plate holds about ten square-shaped ravioli, each with a light yellow pasta exterior. The ravioli are covered with a glossy brown butter sauce sprinkled with small chopped nuts and black pepper. Several whole fried sage leaves, dark green and slightly curled, are scattered on top. Thin shavings of pale yellow cheese rest on some ravioli pieces. A silver fork is placed on the right side of the plate, holding one ravioli. A torn piece of brown crusty bread rests on the edge of the plate at the top right. The plate is set on a white marbled surface with a chunk of Parmesan cheese and thin cheese shavings on a white plate nearby. Photo taken with an iphone --ar 4:5 --v 7

I find serving this ravioli while it’s warm allows the butter sauce to glisten beautifully and coat the pillowy pasta perfectly. For a side, I love pairing it with a crisp green salad tossed in a simple vinaigrette to cut through the richness. Roasted seasonal vegetables like asparagus or Brussels sprouts also complement this dish nicely.

For presentation, I like to plate the ravioli in a shallow bowl and drizzle the sauce on top, finishing with the crispy sage leaves and shaved Parmesan. A sprinkle of fresh thyme or a few extra lemon zest curls adds a lovely pop of color that makes the plate feel special. Portion sizes of about 5-6 ravioli per person feel just right to satisfy without feeling too heavy.

When it comes to drinks, I am a big fan of pairing this meal with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc, which pairs well with the butter and herbs. For non-alcoholic options, sparkling water with a wedge of lemon works beautifully to refresh the palate. This versatile recipe works wonderfully for weeknight dinners, elegant date nights, or even festive holiday gatherings.

Variations

Over time, I’ve enjoyed customizing this Ravioli with Sage Butter Sauce Recipe in lots of fun ways. If you want a lighter version, swapping out the butter for a high-quality olive oil works well, though the flavor profile shifts slightly. For a crunchier texture, I’ve tried toasted walnuts instead of pecans, which add a different but equally delightful nutty note.

If you’re gluten-free, I recommend using gluten-free ravioli, which you can find at many stores or make at home, and the sauce stays just as good. For vegan adaptations, I swap the butter with vegan butter or olive oil, omit the Parmesan, and sometimes add nutritional yeast for a savory umami boost. Adding sautéed mushrooms or caramelized onions to the butter sauce can introduce an earthy richness that’s fantastic for fall or winter meals.

For a fun twist on cooking method, occasionally I finish the ravioli in the butter sauce under a broiler after adding the sauce and cheese, just to get a lightly browned top layer. It adds a gratin-like texture that I adore when serving this at parties.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring the ravioli and sauce into an airtight container. Keep it refrigerated and consume within 2 days for the best taste and texture. I find using glass or BPA-free plastic containers works well to maintain freshness and avoid any unwanted odors from the fridge.

Freezing

This dish can be frozen, but I prefer freezing just the cooked ravioli separately without the butter sauce for best results. Place the ravioli in a single layer on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag. The ravioli can be kept frozen for up to 2 months. The sage butter sauce is best prepared fresh, but you can freeze it separately in small portions if needed and gently reheat later.

Reheating

To reheat leftovers, I recommend warming the ravioli gently in a skillet over low heat with a splash of water or a bit of fresh butter to prevent drying out. Avoid microwaving directly as it tends to make the pasta gummy. Reheat the sauce separately if you froze it and toss everything together just before serving. This method helps preserve the silky texture and vibrant flavors.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, you can! Just be sure to adjust the cooking time according to the package instructions for frozen ravioli. Usually, frozen ravioli takes a minute or two longer to cook. Drain well and proceed with the sauce as usual.

What type of ravioli filling works best for this recipe?

I love cheese-filled ravioli or pumpkin-stuffed ravioli for their creamy texture and mild flavors that complement the sage butter sauce beautifully. Feel free to experiment with mushroom or butternut squash fillings as well for a seasonal twist.

How do I get the sage leaves crispy?

Make sure you melt the butter over medium heat and add the sage leaves early on. Let them cook undisturbed for a couple of minutes until you see them turning crisp and brown at the edges. A gentle sizzle and aroma signals they’re perfect.

Can I make the sauce ahead of time?

I suggest making the sauce fresh for the best flavor and texture, as butter sauces can separate or lose their richness when stored. However, you can prepare the ingredients in advance and toss the sauce together just before serving.

Is there a way to make this recipe vegan?

Absolutely! Replace butter with vegan butter or olive oil, omit Parmesan or use a vegan cheese alternative, and ensure the ravioli is vegan-friendly. Adding nutritional yeast to the sauce gives a nice cheesy taste to finish.

Conclusion

I hope you feel inspired to make this Ravioli with Sage Butter Sauce Recipe soon—it truly is one of my favorite go-to dishes that always impresses. Its rich, buttery flavors combined with bright lemon and fresh herbs create a harmonious balance that feels comforting yet refined. Whether you’re cooking for yourself, family, or friends, this recipe brings warmth and joy to any meal. Give it a try and enjoy every delicious bite!