Sage butter ravioli recipe
- 625g fresh ravioli or agnolotti
- 40g butter
- 3 tablespoons olive oil
- 16 sage leaves
- Freshly grated parmesan cheese to serve
Put a large pot of water on to boil.
Melt butter and oil in a saucepan until the butter is foaming. Add the sage leaves and cook for 1-2 minutes each side until crisp. Transfer sage leaves to a plate lined with paper towel. The butter should be a glorious nut brown colour. Remove from heat.
When the water is boiling, cook ravioli or agnolotti according to packet instructions.
Drain carefully into a colander, return to pot and add butter/oil mixture. Stir carefully to combine. Serve immediately topped with lots of parmesan and sage leaves.
- Butter and sage is a classic and simple pasta sauce. If you are not currently worrying about your cholesterol, use 20g of butter per person and omit the olive oil.
- Be careful not to overcook the pasta or the little pillows start to open. I was draining them just as the 5 minute timer went off.
- I like the spinach and ricotta filled ravioli for this dish. Mushroom would also work well.
- I used some of the sauce and crispy sage with my gluten-free spaghetti, the sage crumbled beautifully as I twirled!
- Very proud of my sage flowers in the photo.
More pasta recipes:
Recipe created by Melissa Hughes for Kidspot New Zealand.