Kidspot Kitchen

Kidspot Kitchen

Sage butter ravioli recipe

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  • 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.