When you don’t feel like complicating things or spending money on store-bought sauces, there are much simpler and more honest solutions. This ravioli with butter and sage recipe is born precisely from that, from home cooking and the need to solve a good dish with few ingredients. It is a traditional Italian preparation, designed for stuffed pasta and made as an Italian “nonna” would, without weird products or jars full of things you don’t even know what they are.
Index
Watch the video with all the steps
Below you can see the video with all the steps to prepare ravioli with butter and sage in the easiest way.
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Main ingredients
For 2 people
⏱ Preparation time: 1 min
⏱ Cooking time: 5 min
- 250 g ravioli
- 50 g butter
- 10 sage leaves
- 40 g parmesan
- Salt
- Extra virgin olive oil
- Black pepper (optional)
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare ravioli with butter and sage
Prepare the sauce base
Put a large pot of salted water to boil. Meanwhile, in a wide pan, add the butter along with a small drizzle of extra virgin olive oil. This way the butter doesn’t burn and starts to melt evenly.
Aromatize with the sage
Add the sage leaves to the pan and let them heat up little by little, without rushing. It is important not to turn the heat up too high so that the sage perfumes the butter without burning. At this point, it already starts to smell like real Italian cooking.
Cook the ravioli carefully
When the water boils, add the ravioli and keep them on low heat. It doesn’t need to boil violently. Stuffed pasta should be treated with care. Don’t just rely on whether they float; taste them if you have doubts.
Create the cream with the cooking water
Before draining the pasta, add a little of the cooking water to the pan. That water, together with the butter and sage, creates a natural and shiny cream.
Integrate everything in the pan
Transfer the ravioli directly to the pan and let them finish cooking there, stirring carefully once or twice at most. If you like, this is the time to add a touch of black pepper.
Finish with parmesan
Turn off the heat and add the grated parmesan right at the end. Mix gently and serve immediately, with a little more sage on top if you like.
Chef’s tips and advice
Don’t buy store-bought sauces
This recipe proves that there is no need to resort to industrial products. With butter, sage, and a little cooking water, you get a perfect sauce.
Works for all stuffed pasta
This preparation works with any type of stuffed pasta. The ideal choice is ricotta and spinach ravioli, but it’s not a strict rule.
Less is more
Don’t overload the dish. Few ingredients, well treated, are the key to this classic.
Frequently Asked Questions
Is this sauce only for ravioli?
No. This preparation is valid for all stuffed pasta. Ravioli are the ideal option, but not the only one.
Can it be made without parmesan?
Yes, parmesan adds flavor, but the sauce works perfectly with just butter, sage, and cooking water.
Why add oil to the butter?
The oil helps the butter not to burn and to melt more stably.
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Enjoy these ravioli with butter and sage!
This recipe is proof that, even in moments when you don’t feel like spending or complicating things, you can eat very well with simple and well-used ingredients. If you make it, tell me in the comments how it turned out.
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Enjoy your meal!
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The card
Ravioli with butter and sage
Ingredients
- 250 g ravioli
- 50 g butter
- 10 hojas sage
- 40 g grated parmesan
- salt
- extra virgin olive oil
- black pepper optional
Instructions
- Bring a pot of salted water to a boil
- In a large skillet, melt butter with a drizzle of olive oil
- Add sage and heat over low heat so it does not burn
- Cook ravioli in boiling water with a gentle, not violent, boil
- Add a little pasta cooking water to the skillet to create the cream
- Transfer ravioli to the skillet and stir carefully once or twice at most
- Add parmesan at the end and mix gently
- Serve immediately and, if desired, add black pepper
Notes
This preparation works well for all stuffed pasta
It is ideal with ricotta and spinach ravioli, as the chef says
The cooking water is key for the creamy texture
Stir little so as not to break the pasta
