There’s something magical about the shift into fall—the air cools, the light softens, and suddenly my cravings turn toward rich, cozy pasta dishes. Enter Browned Butter Ravioli with Crispy Sage: the easiest, most indulgent 15-minute recipe you’ll want on repeat all season long.
With just 5 ingredients, this dish transforms simple store-bought ravioli into a restaurant-worthy meal. The nutty richness of browned butter, the earthy crispness of sage, a bright kiss of lemon juice, and a generous snowfall of Parmigiano-Reggiano come together to create pure comfort on a plate.
Why You’ll Love This Recipe
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Only 5 ingredients (plus pepper—because of course you already have that!).
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Ready in 15 minutes—perfect for busy weeknights or last-minute entertaining.
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Restaurant-quality flavor with the ease of a home-cooked meal.
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Versatile & customizable—swap in your favorite ravioli or add pancetta, mascarpone, or even roasted vegetables.
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Autumn comfort in every bite—crispy sage and nutty browned butter are the definition of fall flavors.
Tips for Recipe Success
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Watch the butter carefully. It goes from golden brown to burnt in seconds. Use a light-colored pan if possible to easily spot the color changes.
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Don’t skim the butter fat. That’s where the nutty, toasty flavor develops.
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Ravioli options. Cheese ravioli is classic, but mushroom, butternut squash, or even lobster ravioli pair beautifully with this sauce.
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Crispy sage magic. Fry the sage leaves until just crisp—they’ll continue to crisp as they cool.
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Balance with lemon. A quick squeeze of lemon cuts through the richness and brings the whole dish together.
Ingredients You’ll Need
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Ravioli – Fresh or frozen, store-bought or homemade.
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Salted butter – Cooked until browned, nutty, and golden.
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Fresh sage leaves – Fried in the butter until irresistible.
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Fresh lemon juice – A bright touch of acid to balance the sauce.
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Parmigiano-Reggiano – Freshly grated, for ultimate meltability and flavor.
How to Make Browned Butter Ravioli with Crispy Sage
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Cook the ravioli. Gently boil according to package instructions. Keep the water at a low boil so the ravioli don’t burst.
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Brown the butter. In a skillet over medium heat, melt the butter until it foams and turns golden brown with a nutty aroma.
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Fry the sage. Add sage leaves and black pepper to the butter. Cook until the sage sizzles and crisps.
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Add lemon. Squeeze in fresh lemon juice to balance the richness.
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Bring it together. Toss the drained ravioli in the skillet with the butter and sage. Top with a generous grating of Parmesan and serve immediately.
Serving Suggestions
This dish stands beautifully on its own, but you can elevate it into a complete meal:
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Pair with a crisp arugula salad tossed with balsamic vinaigrette.
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Serve alongside roasted heirloom tomatoes with burrata for a colorful spread.
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Add a glass of chilled white wine or a light Pinot Noir for the perfect fall dinner.
FAQs
Can I use frozen ravioli?
Yes! Just follow the cooking instructions on the package, and proceed with the butter sauce as written.
Can I make it ahead?
This dish is best enjoyed fresh, but you can brown the butter and fry the sage in advance. Rewarm gently, then toss with freshly cooked ravioli before serving.
What other herbs work?
While sage is the star, thyme or rosemary can also add a lovely fall note.
What cheeses pair well?
Parmesan is classic, but pecorino or even a dollop of mascarpone stirred in at the end makes the sauce extra decadent.
Lobster Ravioli With Butter Sage Sauce
Golden ravioli tossed in nutty browned butter, crispy sage leaves, and a touch of lemon—this dish is pure autumn comfort.
Ingredients
- 18–20 oz ravioli (store-bought or homemade, cooked as directed)
- 6 tablespoons salted butter
- 20–25 fresh sage leaves
- Freshly ground black pepper
- Juice of ½ lemon
- Parmigiano Reggiano, freshly grated, for serving
Instructions
- Bring a large pot of salted water to a gentle boil and cook the ravioli until tender. Drain carefully.
- Meanwhile, place the butter in a wide skillet over medium heat. Let it melt and cook, swirling the pan occasionally, until it turns golden brown and smells nutty.
- Season the butter with freshly cracked black pepper, then add the sage leaves. Allow them to sizzle for a couple of minutes, just until they turn crisp. Stir in a splash of lemon juice to brighten the sauce.
- Add the cooked ravioli directly to the skillet, tossing gently so each piece is coated in the buttery sage sauce.
- Serve immediately with a generous shower of grated Parmigiano Reggiano and an extra squeeze of lemon if desired.
Notes
- Keep the pasta water at a low boil while cooking ravioli—too much bubbling can cause the delicate pasta to break open.
- Optional twists: swap in tortellini or gnocchi, mix in toasted nuts for crunch, or stir in mascarpone or pumpkin purée for a creamier, seasonal spin.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 15546Total Fat 596gSaturated Fat 347gTrans Fat 0gUnsaturated Fat 198gCholesterol 2042mgSodium 22739mgCarbohydrates 1706gFiber 96gSugar 52gProtein 800g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Browned Butter Ravioli with Crispy Sage proves that the simplest recipes are often the most satisfying. With just a handful of ingredients, you get bold fall flavors, restaurant-worthy presentation, and an easy dinner that’s ready in minutes.
Whether you’re looking for a quick weeknight comfort meal or an elegant dish to impress guests, this ravioli recipe will be one you come back to again and again. Pour a glass of wine, grate a little extra Parmesan, and savor every bite of this cozy fall classic.
