If you love cozy, comforting dishes topped with a luxurious, nutty sauce, you are going to adore this Browned Butter Sage Sauce over Ravioli Recipe. It’s one of those meals that feels fancy without fuss—creamy cheese ravioli gets dressed in a warm, aromatic browned butter sauce studded with crispy hazelnuts and fresh sage. Every bite delivers a beautiful harmony of textures and flavors that feels both rustic and elegant, perfect for a special weeknight dinner or when you want to impress without stress. I promise, once you try this recipe, it will be a staple in your kitchen rotation!
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each component plays an important role in bringing rich flavor, texture, and color to the dish. From the crispy toasted panko that adds delightful crunch, to the fresh sage that infuses an herbal brightness, these ingredients come together effortlessly to create magic.
- 1/2 Tbsp butter: Used for toasting the panko breadcrumbs, adding a subtle buttery crunch that complements the sauce beautifully.
- 1/2 cup panko bread crumbs: Provides that lovely golden crisp texture which makes the finishing touch oh so special.
- Salt (and black pepper): Essential seasonings that enhance every layer of flavor in this dish.
- 8 Tbsp butter (cut into 1 Tbsp pieces): The star ingredient for the browned butter sauce, giving it a savory, nutty richness.
- 1/2 cup chopped hazelnuts (or pecans/walnuts): Adds wonderful crunch and a deep, toasty nutty flavor.
- 1/4 cup fresh sage leaves (cut into ribbons): Brings a fresh, earthy herbal note that balances the buttery richness.
- 2 tsp minced garlic (about 2 cloves): Infuses the sauce with aromatic warmth and a touch of spice.
- 1 Tbsp fresh lemon juice: Brightens and lifts the flavors for a fresh finish.
- 20 oz cheese ravioli (or butternut squash ravioli): Soft, pillowy pasta that holds the sauce perfectly and adds comforting heartiness.
- 1/4 cup pasta water (reserved): Helps loosen the sauce and meld it to the ravioli with silky cohesion.
- 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano): Finishes the dish with a salty, tangy savoriness that rounds everything out.
How to Make Browned Butter Sage Sauce over Ravioli Recipe
Step 1: Toast the Panko Breadcrumbs
Start by melting 1/2 Tbsp butter in a medium skillet over medium heat. When melted, toss in the panko breadcrumbs and stir occasionally until they turn an even golden brown. This small step adds incredible texture that will contrast delightfully with the tender ravioli. Once toasted, remove them from the pan and set aside. Don’t forget to carefully wipe the skillet clean—this ensures your browned butter sauce develops perfectly on a fresh surface.
Step 2: Boil Water for the Ravioli
Bring a large pot of salted water to a rolling boil. This is the vessel where your ravioli will cook to tender perfection, so make sure you have plenty of water so they don’t stick and cook evenly.
Step 3: Begin the Browned Butter Sauce
With the skillet cleaned, melt the remaining 8 Tbsp butter over medium heat. This is where the magic begins—the butter will gently foam and deepen in color, turning from pale yellow to a beautiful rich amber as the milk solids brown. Stay close and stir frequently to avoid burning because the difference between browned and burnt butter is a fine line.
Step 4: Add the Nuts and Sage
Once the butter is a few shades deeper and fragrant, stir in the chopped hazelnuts and fresh sage ribbons. Continue cooking and stirring for about 2 minutes as the butter becomes slightly foamy and nearly browned. These ingredients will infuse the sauce with that irresistible nutty aroma and herbal hint that define the dish.
Step 5: Incorporate the Garlic
Add the minced garlic to the butter and cook for about a minute until you smell a warm, nutty aroma. Watch carefully to ensure the garlic softens without burning—the goal here is a delicate golden brown, not a dark char.
Step 6: Set the Sauce Aside
Pour your beautifully browned butter sage sauce into a heatproof bowl and set aside while you cook the ravioli. This separation helps control timing and ensures the sauce stays perfect.
Step 7: Cook the Ravioli
Add the cheese ravioli to the boiling water and cook according to the package instructions until al dente, usually around 3 to 5 minutes. Timing matters to keep the delicate pasta from overcooking but still allowing the filling to be creamy.
Step 8: Reserve Pasta Water and Drain
Before draining the ravioli, reserve 1/4 cup of the cooking water. This starchy water is a secret weapon to loosen and marry the sauce with the pasta. Drain the ravioli carefully and return them to the pot or a large bowl off heat.
Step 9: Toss Everything Together
Pour your browned butter sage sauce over the ravioli along with 1 Tbsp fresh lemon juice and 2 Tbsp of the reserved pasta water. Gently toss to coat, adding a splash more pasta water if you’d like a thinner consistency. This step turns a simple sauce into a silky, clinging coating that every ravioli dream of.
Step 10: Garnish and Serve
Serve immediately, garnished with the toasted panko breadcrumbs and a generous sprinkle of finely shredded Pecorino Romano cheese. The crunchy topping and salty cheese finish elevate this dish from simple to sensational—your taste buds will thank you.
How to Serve Browned Butter Sage Sauce over Ravioli Recipe
Garnishes
The browned panko breadcrumbs and Pecorino Romano cheese aren’t just a garnish—they’re essential textural and flavor elements. The crispy topping contrasts the creamy ravioli and nutty butter sauce, while the cheese adds a salty, tangy finish that brightens every bite.
Side Dishes
Keep things simple with a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus. These sides add freshness and a bit of crunch, balancing the buttery richness of the ravioli beautifully.
Creative Ways to Present
For a vibrant presentation, try serving the ravioli on rustic wooden boards or deep white bowls to contrast the golden sauce. A few whole sage leaves scattered on top along with a drizzle of high-quality olive oil create an inviting restaurant-style plating that feels both homely and elegant.
Make Ahead and Storage
Storing Leftovers
Store any leftover ravioli with the browned butter sage sauce separately in airtight containers in the refrigerator. This prevents the pasta from soaking in too much sauce and getting mushy. Consume within 2 days for best texture and flavor.
Freezing
You can freeze cooked ravioli without sauce by spreading them out on a baking sheet to freeze individually, then transferring to a freezer bag. When you’re ready, cook them fresh and make the sauce on the spot for the best experience. Sauces with butter tend not to freeze well as they may separate.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or pasta water to loosen the sauce. Avoid microwaving at high heat as it can cause the butter to separate and the ravioli to become rubbery.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Pecans or walnuts are great alternatives that bring a similar nutty crunch and flavor to the browned butter sage sauce, allowing you to tailor the dish to your preferences or pantry supplies.
Is fresh sage necessary for this recipe?
Fresh sage is preferred because it imparts a bright, earthy aroma and tender texture that dried sage cannot replicate. If you only have dried, use it sparingly as dried herbs are more concentrated, but fresh is definitely best here.
Can I make the sauce vegan?
For a vegan version, replace butter with a plant-based alternative like vegan margarine and ensure the ravioli dough and filling are dairy-free. The rich nutty flavor can still shine through with these swaps, but the classic browned butter character will be different.
What type of ravioli works best?
Cheese ravioli is classic and pairs beautifully with the brown butter sage sauce, but butternut squash ravioli is also wonderful for a slightly sweeter, autumnal twist. Choose fresh or high-quality frozen ravioli for the best results.
How do I avoid burning the browned butter?
Cook the butter over medium heat, stirring frequently and watching the color change carefully. Once you see it turning a rich amber and smell that nutty aroma, remove it from heat immediately. Remember, it can go from perfect to burnt very quickly!
Final Thoughts
This Browned Butter Sage Sauce over Ravioli Recipe is a delightful blend of simplicity and sophistication that never fails to impress. Whether you’re cooking for family or hosting friends, the warm nutty sauce with fragrant sage paired with tender ravioli is a comforting hit that feels both special and approachable. Give it a try soon—you might just find your new favorite weeknight dinner or celebratory dish!
Print
Browned Butter Sage Sauce over Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Browned Butter Sage Sauce over Ravioli recipe combines nutty browned butter infused with fresh sage and crunchy hazelnuts, topped with crispy panko breadcrumbs and Pecorino Romano cheese. Perfectly cooked ravioli is gently coated with the flavorful sauce, making an elegant yet simple dish that comes together quickly.
Ingredients
For the Browned Butter Sage Sauce:
- 8 Tbsp butter, cut into 1 Tbsp pieces
- 1/2 cup chopped hazelnuts (or pecans or walnuts)
- 1/4 cup (10g) fresh sage leaves, cut into ribbons
- 2 tsp minced garlic (about 2 cloves)
- 1 Tbsp fresh lemon juice
For the Crisp Panko Topping:
- 1/2 Tbsp butter
- 1/2 cup panko bread crumbs
- Salt and black pepper to taste
For the Pasta:
- 20 oz cheese ravioli (or butternut squash ravioli)
- 1/4 cup pasta water (reserved from cooking ravioli)
- 1/2 cup finely shredded Pecorino Romano cheese (or Parmigiano Reggiano)
Instructions
- Toast Panko: Melt 1/2 Tbsp butter in a 10 or 12-inch stainless steel skillet over medium heat. Add panko bread crumbs and cook, tossing occasionally until evenly golden brown. Remove from heat and transfer to a small heatproof bowl. Wipe skillet clean with paper towels using tongs.
- Boil Water: Bring a large pot of water to a rolling boil for cooking the ravioli.
- Begin Browned Butter Sauce: In the now empty skillet, melt the 8 Tbsp butter over medium heat.
- Brown Butter Base: Stir the butter continuously as it starts to deepen in color to a deeper yellow, about 4 to 5 minutes. Stand back slightly to avoid splattering.
- Add Nuts and Sage: Stir in the chopped hazelnuts and fresh sage ribbons. Continue cooking and stirring until the butter becomes slightly foamy and almost browned, about 2 minutes.
- Add Garlic: Stir in minced garlic and continue cooking until the butter emits a nutty aroma and milk solids at the bottom turn a rich amber brown, about 1 minute. Avoid burning the butter.
- Set Sauce Aside: Pour the browned butter sage mixture into a heatproof dish and set aside.
- Cook Ravioli: Add the ravioli to the boiling water and cook according to package instructions until just al dente.
- Reserve Pasta Water & Drain: Scoop out 1/4 cup of pasta water before draining the ravioli.
- Toss Ravioli with Sauce: Return the drained ravioli to the empty pot off heat or a large bowl. Pour the browned butter sage sauce over the ravioli along with 1 Tbsp lemon juice and 2 Tbsp reserved pasta water. Gently toss, adding more pasta water as needed to achieve a silky sauce.
- Serve: Plate the ravioli and garnish with the toasted panko bread crumbs and 1/2 cup finely shredded Pecorino Romano cheese. Serve immediately.
Notes
- Use caution while browning butter as it can easily burn; watch the color closely.
- Panko breadcrumbs add a delightful crunch to the dish; do not skip or use regular breadcrumbs as a substitute.
- Fresh sage provides the best flavor; dried sage will not have the same potency.
- Save some pasta water to adjust sauce consistency as needed.
- For nut allergies, omit nuts but retain browned butter and sage for flavor.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of water or broth.
