Recipe: Sage & Browned Butter Ravioli


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I am obsessed with this recipe.

And that is a bad thing because there is nothing remotely healthy about it. Serve with a giant bowl of spinach and make yourself feel better about the 1/2 cup of butter you are about to consume.

By the way, I use only real butter when I cook. I am the granddaughter of a dairy farmer, what can I say?

Sage & Browned Butter Ravioli

From magazine Taste of Home: Simple & Delicious


  • 1 package (20 oz) refrigerated ravioli ()
  • 1/2 cup butter (cubed)
  • 1/2 cup fresh sage (coarsely chopped)
  • 1/2 teaspoon salt ()
  • 2 tablespoons lemon juice ()
  • 1/4 cup shredded parmesan ()
  • 2 garlic cloves ()



Step 1
Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
Step 2
Drain ravioli, reserving 2 Tbsp. pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with parmesan cheese.


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