Ravioli with Browned Butter Sage Sauce
This post may contain affiliate links. Read our disclosure policy.
Ravioli with Browned Butter Sage Sauce is a semi-homemade, simple and satisfying dish. Four cheese ravioli is drench in an easy to make sauce that includes nutty browned butter, earthy sage, crunchy pecans, and it’s finished with crisp toasted panko, plus finely shredded Pecorino Romano cheese on top. Maximum flavor in every bite!
Easy Browned Butter Sage Sauce over Ravioli
This is one of those exceptional dishes that you get maximum flavor with minimal effort. Browned butter just always has a way of being a total game changer.
Plus when it’s paired with fried crispy sage, as well as hints of fresh garlic and lemon it will leave tasters utterly impressed.
The none traditional panko bread crumb finish is a final ingredient that will leave people intrigued. It compliments the soft and chewy textures of the ravioli beautifully.
You’ll find this is a company-worthy recipe or one to pull out on occasion just to treat yourself to an easy comforting dinner. Bon appétit!
Browned Butter Sage Sauce and Ravioli Recipe Ingredients
- Butter: This is the base for the “sauce” which is just melted browned butter. A little butter is also used to toast the panko.
- Panko: These are an Japanese style bread crumb often found in the Asian foods section of grocery stores. They have a crispier texture than traditional bread crumbs.
- Salt and black pepper: Season the sauce to taste and season the boiling water for the ravioli.
- Ravioli: Look for a cheese blend variety, usually including 3 to 5 cheeses.
- Nuts: Pecans, hazelnuts or walnuts are all great options here.
- Fresh sage: You can try other herbs here such as a blend of a little thyme and rosemary, or use fresh basil adding it at the end.
- Garlic: Preferably stick with fresh garlic for the best flavor.
- Lemon: Just the juice is used in the recipe but if you want a little more punch of lemon add some zest too.
- Romano cheese: Parmesan or Grana Padano cheese work great as well.
Start by Toasting Panko First
Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko and cook, tossing occasionally until evenly golden brown.
Pour into a small heat proof bowl. Off heat carefully wipe skillet fully clean with balled up paper towels using tongs.
How to Make Browned Butter Sage Sauce and Cook the Pasta
Bring a large pot of water to a boil to cook Ravioli (or other pasta of choice).
While water heats make the browned butter sauce. Melt butter in now empty skillet over medium heat.
Cook and stir the butter until it’s just slightly beginning to deepen in color, about 4 to 5 minutes (be careful and stand back as the butter tends to splatter).
Add nuts and sage and continue to cook and stir until butter is slightly foamy and nearly browned, about 2 minutes (note that the time will vary depending on the pan and your stovetop just monitor the color as you stir).
Add garlic and cook butter until it has a nutty aroma and the milk solids at the bottom have nicely browned (careful not to burn it shouldn’t be turning a dark brown, just a rich amber brown), about 1 minute.
Pour butter into a heat proof dish add set aside.
Cook ravioli according to time listed on package just to al dente.
Reserve 1/4 cup of the pasta water, then drain ravioli.
Return pasta to now empty pot off heat, or a large bowl. Pour browned butter sage sauce over ravioli, along with 1 Tbsp lemon juice and 2 Tbsp of the pasta water. Gently toss to coat while adding a little more pasta water as needed to thin the sauce.
Serve right away garnished with toasted panko bread crumbs and Romano cheese.
Possible Variations
Ravioli variations: Make this with butternut squash ravioli, mushroom ravioli, pumpkin ravioli or a sausage variety. Homemade ravioli is of course an excellent option too.
Other types of pasta: This browned butter sage sauce will work over pretty much any type of pasta, just use 1 pound (by weight uncooked dry) pasta.
Gnocchi: You could also opt to use this sauce over gnocchi instead of pasta.
Vegetables: Browned butter sage sauce is very tasty over vegetables such as butternut squash, carrots, sweet potatoes, or red/yellow potatoes. It’s not just limited to main dishes.
What to Serve with Ravioli with Browned Butter Sage Sauce
Ideal vegetable pairing options include roasted butternut squash, pumpkin, or Brussels sprouts. Or try steamed green beans or asparagus for a pop of bright color.
An arugula, spinach or Spring green blend salad lightly dressed with balsamic vinaigrette is another good side dish.
If you’d like to include a main protein something lean such as chicken breast, pork tenderloin, or shrimp are a good option.
More Delicious Pasta Dishes to Try
Creamy Spinach Tomato Tortellini
Ravioli with Tomatoes and Asparagus
Follow Cooking Classy
Browned Butter Sage Sauce over Ravioli
Ingredients
- 1/2 Tbsp butter
- 1/2 cup panko bread crumbs
- Salt and black pepper
- 8 Tbsp* butter, cut into 1 Tbsp pieces
- 1/2 cup chopped hazelnuts, pecans or walnuts
- 1/4 cup (10g) fresh sage leaves, cut into ribbons
- 2 tsp minced garlic (2 cloves)
- 1 Tbsp fresh lemon juice
- 20 oz cheese ravioli or butternut squash ravioli
- 1/4 cup pasta water (from cooking ravioli)
- 1/2 cup finely shredded Pecorino Romano cheese or Parmigiano Reggiano
Instructions
- Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko and cook, tossing occasionally until evenly golden brown. Remove from heat and pour into a small heat proof bowl. Carefully wipe skillet fully clean with balled up paper towels using tongs.
- Bring a large pot of water to a boil to cook ravioli.
- While water heats make the browned butter sauce. Melt butter in now empty skillet over medium heat.
- Cook and stir the butter until it's just slightly beginning to deepen in color to a deeper yellow, about 4 to 5 minutes (be careful and stand back as the butter tends to splatter).
- Add nuts and sage and continue to cook and stir until butter is slightly foamy and nearly browned, about 2 minutes (note that the time will vary depending on the pan and your stovetop just monitor the color as you stir).
- Add garlic and cook butter until it has a nutty aroma and the milk solids at the bottom have nicely browned (careful not to burn it shouldn't be turning a dark brown, just a rich amber brown), about 1 minute.
- Pour browned butter mixture into a heat proof dish add set aside.
- Cook ravioli according to time listed on package just to al dente.
- Reserve 1/4 cup of the pasta water, then drain ravioli.
- Return pasta to now empty pot off heat, or a large bowl. Pour browned butter sage sauce over ravioli, along with 1 Tbsp lemon juice and 2 Tbsp of the pasta water. Gently toss to coat while adding a little more pasta water as needed to thin the sauce.
- Serve right away garnished with browned panko bread crumbs and Romano cheese.