This cheesy ravioli recipe with a nutty browned butter sauce and crispy sage is the ultimate fall comfort dish and is super simple, with just 5 ingredients.
As soon as the first below 75 degree day bestows us with its presence, my summer food eating brain immediately transitions to fall. One thing I crave the most this time of year is pasta—this list of 35 pasta recipe is my menu planning starting point. Pasta is my weeknight go to, preferably with cheese, and lots of it please and thank you, like my mushroom risotto or my cacio e pepe.
That’s why this autumnal-inspired dish with cheesy pillows of tender ravioli, bathed in a rich and nutty browned butter sauce with crispy sage and fresh-grated Parmigiano-Reggiano will be in our regular rotation these next couple of months.
All you need is 5 ingredients and 15 minutes to make it. Let’s go.
What’s in Ravioli with Browned Butter and Crispy Sage
The best thing about this recipe is its versatility. It’s perfect as is, but let it be a jumping off point for you if you want to tinker. Prefer mascarpone over Parmigiano? No problem. Want to add pancetta? I think we should be friends. And with only 5 ingredients (not counting pepper, since all of us have that in our kitchens), each one shines. Sometimes simple is just better.
Here’s what you’ll need for this dish:
- Ravioli—store-bought or homemade, fresh or frozen, whatever you fancy. I like this dish best with cheese ravioli.
- Browned butter—salted butter is cooked until golden brown and fragrant and the butter magically transforms into liquid gold
- Sage—if there was ever an herb I associated exclusively with fall, it’s this one. The sage leaves take a hot bath in the browned butter to become irresistibly crispy
- Freshly ground pepper
- Lemon juice—A bit of acid helps mellow out the richness of the butter
- Parmigiano-Reggiano—because you can never have too much cheese
How to Make Browned Butter Ravioli With Crispy Sage
Gently boil the ravioli according to package instructions (or if using homemade ravioli, according to your recipe).
TIP: While cooking your ravioli, keep the water at a gentle boil (anything higher might cause the ravioli to pop open).
Make the Browned Butter
While the ravioli cooks, the browned butter magic happens.
Slowly melt the butter in the skillet over medium heat, swirling as it melts. Cook the butter until it begins to foam, turn golden brown, and smells nutty. Cooking butter a couple minutes past the melting point separates the fat from the protein. Don’t skim the fat from the butter. That’s what transforms this dish into a sweet and nutty dream.
Be sure to scrape up those browned bits, that’s where all the flavor is.
Fry the Sage in the Browned Butter
To the browned butter, add a generous dose of freshly ground pepper and thee sage leaves.
The butter will bubble and sizzle when the sage hits it. Cook the butter just until slightly crispy (be careful not to burn them). The leaves will become more crisp as they cool. If needed, cook the sage leaves in batches.
Add a squeeze of lemon to help balance out the richness of the browned butter.
Combine the Ravioli and Browned Butter
Transfer the ravioli to the buttery skillet and gently toss to combine, infusing the pasta with the buttery rich sage flavor.
Garnish with freshly ground Parmesan cheese, and enjoy.
Mix-Ins & Variations
One of the best things about this recipe is there is plenty of room to mix things up. Feel free to try any of the mix-ins or subs below.
- Swap out ravioli for tortellini or gnocchi
- Mix in some toasted hazelnuts or walnuts
- Stir some mascarpone cheese or ricotta cheese into the sauce
- Stir pumpkin purée into the sauce
- Add crispy pancetta, prosciutto or bacon
- Add roasted butternut or acorn squash
What Goes With Ravioli For Dinner
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffac33; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #ffac33; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #ffac33; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #ffac33; }
Browned Butter Ravioli with Crispy Sage
This cheesy ravioli recipe with a nutty browned butter sauce and crispy sage is the ultimate fall comfort dish and is super simple, with just 5 ingredients!
Servings 6 people
Calories 389kcal
Ingredients
- 18-20 oz store-bought or homemade ravioli cooked according to package directions (or if using homemade, according to your recipe)
- 6 tablespoons salted butter
- Freshly ground black pepper
- 20-25 fresh sage leaves
- 1 lemon
- Parmigiano Reggiano for serving
Instructions
-
Cook ravioli according to package instructions (or if using homemade, according to your recipe).
-
While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
-
Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.
Notes
Feel free to try the following mix-ins or substitutions:
- Swap out ravioli for tortellini or gnocchi
- Mix in some toasted hazelnuts or walnuts
- Stir some mascarpone cheese into the sauce
- Stir pumpkin purée into the sauce
- Add crispy pancetta, prosciutto or bacon
- Add roasted butternut or acorn squash
Nutrition
Calories: 389kcal | Carbohydrates: 37g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 625mg | Potassium: 29mg | Fiber: 3g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 9mg
More Cheesy Pasta Recipes to Try
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
