Description
A comforting and elegant Italian dish featuring tender refrigerated ravioli tossed in a fragrant sage butter sauce with garlic, lemon zest, fresh herbs, and toasted pecans, finished with shaved Parmesan for a rich, savory flavor.
Ingredients
Pasta
- 2 (9-ounce) packages refrigerated ravioli
Sauce
- 1/2 cup unsalted butter (cubed)
- 1/3 cup loosely packed fresh sage leaves
- 3 cloves garlic (minced)
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- 1/3 cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper (to taste)
Garnish
- 1/2 cup shaved Parmesan
Instructions
- Cook Ravioli: In a large pot of boiling salted water, cook the ravioli according to package instructions until they are tender. Once cooked, drain them well and set aside.
- Prepare Sage Butter: Melt the cubed unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the sage becomes crispy and the butter starts to foam, about 2 to 3 minutes. Remove the sage with a slotted spoon and transfer to a paper towel-lined plate to drain and crisp further. Set aside the sage leaves for garnish.
- Toast Aromatics and Nuts: To the foaming butter remaining in the skillet, add the minced garlic, lemon zest, chopped fresh thyme, and finely chopped pecans. Cook while stirring frequently until the mixture becomes fragrant and the butter turns a deep golden brown color, about 2 minutes. This step enhances the flavor of the sauce.
- Toss Ravioli in Sauce: Add the drained ravioli to the skillet and gently stir to coat them evenly with the sage butter sauce. Heat through for about 1 to 2 minutes to meld the flavors.
- Finish the Sauce: Stir in the freshly squeezed lemon juice. Season the mixture with kosher salt and freshly ground black pepper to taste, balancing the flavors according to your preference.
- Serve: Plate the ravioli immediately, spooning any remaining sauce over the top. Garnish with the crispy sage leaves and shaved Parmesan cheese to add richness and texture.
Notes
- Use fresh sage leaves for the best flavor and texture; dried sage will not crisp up properly.
- Freshly shaved Parmesan is recommended for an authentic taste and enhanced presentation.
- Be careful not to burn the butter when browning; medium heat and constant stirring help prevent this.
- For a nut-free version, omit pecans or substitute with toasted pine nuts or walnuts.
- This dish is best served immediately to enjoy the crispiness of the sage and the warmth of the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
