Classic Ravioli with Butter and Sage
Soft, delicate ravioli gently coated in fragrant butter and fresh sage. A quick, elegant dish highlighting the beauty of quality pasta and a few carefully chosen ingredients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Boil, Sauté
- Cuisine: Italian
- Diet: Halal
Ingredients
- Fresh ravioli (cheese-filled or halal meat-filled): 500 g
- Unsalted butter: 80 g
- Fresh sage leaves: 8–10 leaves
- Parmesan cheese, finely grated: 50 g
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Fill a large pot with water, add the salt, and bring it to a rolling boil.
- Gently add the fresh ravioli to the boiling water.
- Cook for 2 to 3 minutes, or until the ravioli float to the surface.
- While the ravioli cook, place a wide pan over low heat and add the butter.
- Allow the butter to melt slowly without browning.
- Add the sage leaves to the melted butter and let them infuse for about 1 minute until fragrant.
- Carefully drain the ravioli, reserving a small spoon of pasta water if needed.
- Transfer the ravioli directly into the pan with the butter and sage.
- Toss gently to coat the ravioli evenly, adding a little pasta water if the sauce seems too thick.
- Season with black pepper, remove from heat, and serve immediately with grated Parmesan on top.
Notes
- Use fresh Parmesan for the best flavor.
- Do not rinse the ravioli after cooking to retain starch for better sauce coating.
- Add a splash of lemon juice for a brighter finish.
- Can substitute sage with thyme or rosemary.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving (approx. 125 g ravioli with sauce)
- Calories: 460
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 75 mg
