{"id":16425,"date":"2026-01-07T20:19:07","date_gmt":"2026-01-07T19:19:07","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/ravioli-with-butter-and-sage-classic-italian-recipe\/"},"modified":"2026-08-22T16:22:02","modified_gmt":"2026-08-22T14:22:02","slug":"ravioli-with-butter-and-sage-classic-italian-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/ravioli-with-butter-and-sage-classic-italian-recipe\/","title":{"rendered":"Ravioli with butter and sage classic Italian recipe"},"content":{"rendered":"<p>When you don&#8217;t feel like complicating things or spending money on store-bought sauces, there are much simpler and more honest solutions. This <strong>ravioli with butter and sage<\/strong> 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 &#8220;nonna&#8221; would, without weird products or jars full of things you don&#8217;t even know what they are.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps to prepare <strong>ravioli with butter and sage<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a521313cae\" data-id=\"eXE04NQjPmg\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-eXE04NQjPmg-6a8a521313cae\" data-vid=\"eXE04NQjPmg\"   data-src=\"https:\/\/www.youtube.com\/embed\/eXE04NQjPmg?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/eXE04NQjPmg\/hqdefault.jpg\"  alt=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Ravioli with butter and sage classic Italian recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/eXE04NQjPmg\/hqdefault.jpg\",\"uploadDate\":\"2026-01-07T20:19:07+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/eXE04NQjPmg?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=eXE04NQjPmg\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 1 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 5 min<\/p>\n<ul>\n<li>250 g ravioli<\/li>\n<li>50 g butter<\/li>\n<li>10 sage leaves<\/li>\n<li>40 g parmesan<\/li>\n<li>Salt<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Black pepper (optional)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15210\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/01\/ravioli_mantequilla_salvia-1.jpg\"  alt=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/01\/ravioli_mantequilla_salvia-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/01\/ravioli_mantequilla_salvia-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/01\/ravioli_mantequilla_salvia-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare ravioli with butter and sage<\/strong><\/h3>\n<h4><strong>Prepare the sauce base<\/strong><\/h4>\n<p>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&#8217;t burn and starts to melt evenly.<\/p>\n<h4><strong>Aromatize with the sage<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Cook the ravioli carefully<\/strong><\/h4>\n<p>When the water boils, add the ravioli and keep them on low heat. It doesn&#8217;t need to boil violently. Stuffed pasta should be treated with care. Don&#8217;t just rely on whether they float; taste them if you have doubts.<\/p>\n<h4><strong>Create the cream with the cooking water<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Integrate everything in the pan<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Finish with parmesan<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<h3><strong>Chef&#8217;s tips and advice<\/strong><\/h3>\n<h4><strong>Don&#8217;t buy store-bought sauces<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Works for all stuffed pasta<\/strong><\/h4>\n<p>This preparation works with any type of stuffed pasta. The ideal choice is ricotta and spinach ravioli, but it&#8217;s not a strict rule.<\/p>\n<h4><strong>Less is more<\/strong><\/h4>\n<p>Don&#8217;t overload the dish. Few ingredients, well treated, are the key to this classic.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is this sauce only for ravioli?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">No. This preparation is valid for all stuffed pasta. Ravioli are the ideal option, but not the only one.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can it be made without parmesan?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, parmesan adds flavor, but the sauce works perfectly with just butter, sage, and cooking water.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why add oil to the butter?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The oil helps the butter not to burn and to melt more stably.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this sauce only for ravioli?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This preparation is valid for all stuffed pasta. Ravioli are the ideal option, but not the only one.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can it be made without parmesan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, parmesan adds flavor, but the sauce works perfectly with just butter, sage, and cooking water.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why add oil to the butter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The oil helps the butter not to burn and to melt more stably.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<hr \/>\n<h3>Related recipes<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/como-hacer-pasta-fresca-al-huevo-la-receta-original-italiana-paso-a-paso-3\/\">How to make fresh egg pasta step by step<\/a><\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/tagliatelle-con-ragu-a-la-bolognese-italiano-autentico-2\/\">Tagliatelle with authentic Italian rag\u00f9 alla bolognese<\/a><\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-almejas-y-azafran-receta-rapida-con-almejas-en-lata-2\/\">Pasta with clams and saffron quick recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/salsa-bolonesa-guia-definitiva-del-ragu-alla-bolognese-autentico-2\/\">Bolognese sauce definitive guide to authentic rag\u00f9 alla bolognese<\/a><\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy these ravioli with butter and sage!<\/strong><\/h3>\n<p>This recipe is proof that, even in moments when you don&#8217;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.<\/p>\n<p>If you like this type of cooking, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> so you don&#8217;t miss any recipes.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" 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src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15217\">\n<h2 class=\"vrtl-recipe__title\">Ravioli with butter and sage<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/01\/ravioli_mantequilla_salvia.jpg\"  alt=\"Ravioli with butter and sage classic Italian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Ravioli with butter and sage, a quick and easy Italian recipe for stuffed pasta<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">3 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">12 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">600 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ravioli<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__unit\">hojas <\/span> <span class=\"vrtl-recipe__ingredient-name\">sage<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">black pepper optional<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Bring a pot of salted water to a boil<\/li>\n<li class=\"vrtl-recipe__step\">In a large skillet, melt butter with a drizzle of olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Add sage and heat over low heat so it does not burn<\/li>\n<li class=\"vrtl-recipe__step\">Cook ravioli in boiling water with a gentle, not violent, boil<\/li>\n<li class=\"vrtl-recipe__step\">Add a little pasta cooking water to the skillet to create the cream<\/li>\n<li class=\"vrtl-recipe__step\">Transfer ravioli to the skillet and stir carefully once or twice at most<\/li>\n<li class=\"vrtl-recipe__step\">Add parmesan at the end and mix gently<\/li>\n<li class=\"vrtl-recipe__step\">Serve immediately and, if desired, add black pepper<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>This preparation works well for all stuffed pasta<br \/>\nIt is ideal with ricotta and spinach ravioli, as the chef says<br \/>\nThe cooking water is key for the creamy texture<br \/>\nStir little so as not to break the pasta<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/eXE04NQjPmg\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you don&#8217;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 &#8220;nonna&#8221; would, without weird products or jars full of things you don&#8217;t even know what they are. 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. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 1 min &#x23f1; 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&#8217;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&#8217;t need to boil violently. Stuffed pasta should be treated with care. Don&#8217;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&#8217;s tips and advice Don&#8217;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&#8217;s not a strict rule. Less is more Don&#8217;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. Related recipes How to make fresh egg pasta step by step Tagliatelle with authentic Italian rag\u00f9 alla bolognese Pasta with clams and saffron quick recipe Bolognese sauce definitive guide to authentic rag\u00f9 alla bolognese Enjoy these ravioli with butter and sage! This recipe is proof that, even in moments when you don&#8217;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. If you like this type of cooking, subscribe to my YouTube channel and follow me on Instagram so you don&#8217;t miss any recipes. Enjoy your meal! Ravioli with butter and sage Ravioli with butter and sage, a quick and easy Italian recipe for stuffed pasta DishFirst course CuisineItalian Preparation time3 minutes Cooking time12 minutes Total time15 minutes Servings2 Calories600 kcal AuthorMia Villar Raurich Tagstraditional 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 Video<\/p>\n","protected":false},"author":1,"featured_media":15215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389,2894],"tags":[2942,2760,2822,2351],"class_list":["post-16425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","category-step-by-step-in-three-minutes","tag-alberginies","tag-butter-2","tag-parmesan-en","tag-ravioli"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ravioli with butter and sage classic Italian recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Recipe for ravioli with butter and sage, a classic Italian first course that is quick and 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