Oh, sage butter ravioli—just saying those words makes my mouth water! There’s something magical about that combination of tender homemade pasta pockets stuffed with creamy ricotta, all swimming in golden, fragrant sage butter. I first fell in love with this dish during a chaotic cooking class in Florence (let’s just say my first attempts at pasta-making were… adventurous), but now it’s my go-to when I want to impress without stressing. The secret? Letting the simple ingredients shine—fresh sage leaves crisped in butter until they smell like autumn, good Parmesan that melts into the sauce, and pasta dough rolled just thick enough to hold all that cheesy goodness. Trust me, once you taste homemade ravioli with sage butter sauce, there’s no going back to the frozen stuff!
Why You’ll Love This Sage Butter Ravioli
Let me count the ways this dish will steal your heart:
- Restaurant magic at home – That brown butter aroma will make your kitchen smell like a tiny Italian trattoria
- Faster than takeout – Ready in about an hour, but tastes like you spent all day (we’ll keep that our little secret)
- Simple ingredients, big flavor – Just a handful of quality items create something truly special
- Endless customization – Add lemon zest, swap in different herbs, or throw in some toasted walnuts if you’re feeling fancy
Best part? Watching everyone’s eyes light up when you bring this golden, buttery masterpiece to the table!
Ingredients for Sage Butter Ravioli
Here’s everything you’ll need to make these little pockets of joy:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs (room temperature works best)
- 1/2 teaspoon salt
- 1 cup whole-milk ricotta cheese (drained if watery)
- 1/4 cup freshly grated Parmesan cheese (none of that pre-shredded stuff!)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh sage (plus whole leaves for sauce)
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter (the good kind)
- 8-10 fresh sage leaves for frying
Ingredient Notes & Substitutions
Don’t panic if you’re missing something! Fresh sage can be swapped with 1/4 teaspoon dried (add it to the butter sauce). No ricotta? Try equal parts cottage cheese blended smooth. For extra greens, mix 1/4 cup chopped spinach into the filling. And if you’re out of Parmesan, pecorino works beautifully—just use a lighter hand since it’s saltier.
Equipment You’ll Need
Here’s what you’ll need to make this sage butter ravioli magic happen:
- Pasta roller or rolling pin (for that perfect thin dough)
- Large pot (for boiling your ravioli)
- Sharp knife or pizza cutter (to trim your pasta)
- Optional: Ravioli mold (for perfectly shaped pockets)
How to Make Sage Butter Ravioli
Okay, here’s where the real fun begins! Don’t let making pasta from scratch intimidate you—it’s honestly so satisfying. Just follow these steps, and you’ll have the most incredible, restaurant-worthy sage butter ravioli on your table.
Step 1: Prepare the Pasta Dough
First, make a well with your flour on a clean counter and crack those eggs right in the middle. Use a fork to gently scramble the eggs, slowly pulling in flour from the sides until a shaggy dough forms. Now, get your hands in there! Knead for a good 5-7 minutes until it’s smooth and elastic—it should feel like a soft, pliable playdough. This is the arm workout part! Then, wrap it in plastic and let it rest for at least 30 minutes. I know, I know, waiting is the worst, but do not skip this! Resting makes the dough so much easier to roll out without it snapping back at you.
Step 2: Make the Ricotta Filling
While the dough is chilling out, let’s make the filling. Grab a bowl and mix together the ricotta, Parmesan, parsley, chopped sage, and pepper. Here’s my big tip: if your ricotta looks at all watery, drain it in a fine-mesh sieve for a few minutes first. A soggy filling is a burst ravioli waiting to happen, and we want creamy, not leaky!
Step 3: Assemble and Cook Ravioli
Time to roll! Cut your dough into manageable pieces and roll it out super thin—you should almost be able to see your hand through it. Place small teaspoons of filling about two inches apart on one sheet of dough, brush around the filling with a little water, and lay another sheet on top. Press down firmly around each filling mound to seal, pushing out any air pockets (trapped air = exploded pasta!). Cut into squares with a knife or pizza cutter. Now, get a large pot of well-salted water boiling and cook the ravioli in batches—don’t crowd the pot! They’re done when they float to the top, about 3-4 minutes.
Step 4: Brown the Sage Butter Sauce
While the last batch of ravioli is cooking, melt your butter in a large skillet over medium heat. Toss in your whole sage leaves and let them sizzle gently. You’re waiting for the butter to get foamy and for the sage to crisp up and become fragrant. It should smell nutty and amazing, but watch it like a hawk! The line between perfectly browned butter and burnt butter is a thin one. As soon as it turns a lovely golden brown color, take it off the heat. Immediately toss your drained, cooked ravioli right in the pan to coat them in that glorious sage butter sauce.
Tips for Perfect Sage Butter Ravioli
After many (many!) batches of sage butter ravioli, here are my hard-earned secrets:
- Dust with semolina flour – It prevents sticking better than regular flour and adds nice texture
- Test one ravioli first – Cook a single piece to check sealing before boiling the whole batch
- Keep dough covered – Uncovered dough dries out fast while you’re assembling
- Butter temperature matters – Too hot and it burns; medium heat lets the sage flavor bloom
Oh! And always make extra—these disappear fast!
Serving Suggestions
Oh, you’re gonna love how this sage butter ravioli shines on the plate! I always serve it with a simple arugula salad—the peppery greens cut through the rich butter perfectly. A little garlic bread on the side for mopping up that golden sauce never hurts either. Right before serving, shower it with extra Parmesan (because there’s no such thing as too much) and maybe a few crispy sage leaves on top for that fancy restaurant touch. Pro tip: Warm your plates first—it keeps the butter sauce from solidifying too fast while everyone oohs and ahhs!
Storage & Reheating
Okay, confession time—I rarely have leftovers because this sage butter ravioli disappears so fast! But if you’re smarter than me and want to save some, here’s how: Lay uncooked ravioli in a single layer on a floured baking sheet (don’t let them touch!), pop them in the fridge for up to 2 days, or freeze solid before transferring to a bag. When you’re ready, cook frozen ravioli straight from the freezer—just add an extra minute to the boiling time. Already cooked? Gently reheat them in a skillet with a fresh pat of butter (never the microwave—that turns them into sad, rubbery pucks!). Trust me, a little extra butter never hurt anybody!
Sage Butter Ravioli FAQs
Can I use store-bought pasta instead of homemade?
Absolutely! Fresh store-bought pasta sheets work in a pinch—just seal them with egg wash. But trust me, once you taste homemade dough with that sage butter sauce, you’ll understand why it’s worth the extra effort!
How do I keep my ravioli from bursting while cooking?
Three secrets: Don’t overfill them (a teaspoon max!), press out all air bubbles when sealing, and use that boiling water like a Jacuzzi—plenty of space and a gentle stir to prevent sticking. If one bursts? No stress! It’ll still taste amazing in that butter sauce.
Can I make the filling ahead?
You bet! The ricotta mixture keeps beautifully in the fridge for 2 days—just give it a stir before using. The dough can chill overnight too (let it warm up slightly before rolling). Sage butter sauce? Always make fresh—it takes mere minutes!
What if my butter burns?
Oops, we’ve all been there! Start fresh—burnt butter can’t be saved. Next time, use medium-low heat and watch for the moment the foam subsides and the butter turns golden. The sage leaves should crisp, not blacken. Nail this, and your kitchen will smell like heaven!
Nutritional Information
Nutritional values vary based on ingredient brands and substitutions. This sage butter ravioli is rich in protein and calcium—enjoy as part of a balanced meal!
Rate This Recipe
Tried this sage butter ravioli? I’d love to hear how it turned out—leave your thoughts below!
PrintSavor 2-Ingredient Sage Butter Ravioli That Wows Every Time
A simple yet flavorful dish featuring homemade ravioli filled with ricotta and herbs, topped with sage butter sauce.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 8–10 fresh sage leaves
Instructions
- Mix flour, eggs, and salt to form pasta dough. Knead until smooth, then rest for 30 minutes.
- Combine ricotta, Parmesan, parsley, sage, and pepper for filling.
- Roll dough thinly, cut into squares, and place filling in center.
- Fold dough over filling, seal edges, and trim excess.
- Boil ravioli for 3-4 minutes until they float.
- Melt butter in a pan, add sage leaves, and cook until fragrant.
- Toss cooked ravioli in sage butter sauce and serve.
Notes
- Use fresh sage for best flavor.
- Dough can be made ahead and refrigerated.
- Avoid overfilling ravioli to prevent bursting.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg
