This classic dish might be the simplest one in the Savoury recipe collection (and arguably the most delicious).
There’s something to be said about a delicate simplicity like butter sage ravioli. Every time I see (or eat) butter and sage, I think of my Nonna. She introduced me to this recipe and, to this day, continues to make it for me when we have dinner together.
I lucked out because she grows her own sage bushel, in addition to the many other herbs she grows in her garden. Because of this, the sage we cook with is always fresh — and you can definitely taste it.
But even without an herb garden, this dinner is something you can whip up in less than 15 minutes. I don’t make the pasta from scratch, so all you need is one package of ravioli, some sage and butter. Cook the pasta, melt the butter and simmer the sage in a pan, then put it all together.
If this recipe doesn’t prove that less is more, I don’t know what will.
Prep time | 5 mins.
Cook time | 10 mins.
Serves | 2-4 people
INGREDIENTS
- 1 package of ravioli
- 3 tbsp sage
- 4 tbsp butter
- 4 tbsp parmesan cheese
INSTRUCTIONS
- Boil a pot of water for the ravioli.
- When the water is ready, add the ravioli to the pot. Let cook for about 5 minutes.
- In a large pan, drizzle some olive oil and sizzle the butter and sage. Pick up the pan by the handle and stir around the butter and sage around the pan to mix them together.
- When the ravioli is ready, use a flat ladle (or a spatula would work) to take it out of the pot and into the pan of butter and sage.
- Gently mix the ravioli in with the butter sage sauce. Be gentle with the ravioli, as it can easily break upon too much movement.
- Plate the pasta and sprinkle 1 tbsp of parmesan cheese on each plate (if you have fewer than four plates, add more parmesan to your portion). Enjoy with a glass of wine!
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