Description
Delight in tender refrigerated ravioli tossed in a rich sage butter sauce infused with garlic, fresh herbs, and toasted pecans. This quick and elegant dish is perfect for a flavorful weeknight meal or a special occasion, finished with a sprinkle of shaved Parmesan for a deliciously creamy touch.
Ingredients
Ravioli
- 2 (9-ounce) packages refrigerated ravioli
Sauce
- 1/2 cup unsalted butter (cubed)
- 1/3 cup loosely packed fresh sage leaves
- 3 cloves garlic (minced)
- 1 tablespoon lemon zest
- 2 teaspoons chopped fresh thyme leaves
- 1/3 cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper (to taste)
Topping
- 1/2 cup shaved Parmesan
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil. Add the refrigerated ravioli and cook according to package instructions until tender. Drain the ravioli well and set aside.
- Melt butter and crisp sage: In a large skillet over medium heat, melt the cubed butter. Add the fresh sage leaves and cook until they become crispy and the butter begins to foam, about 2-3 minutes. Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain; set aside.
- Cook aromatics and pecans: To the same skillet with the foaming butter, add minced garlic, lemon zest, chopped fresh thyme, and finely chopped pecans. Cook, stirring frequently, until the mixture is fragrant and the butter turns deep golden brown, approximately 2 minutes. Be careful not to burn the butter.
- Toss ravioli in sauce: Add the cooked ravioli to the skillet and gently toss to coat them evenly with the sage butter sauce, heating through for 1 to 2 minutes.
- Finish with lemon and seasoning: Stir in freshly squeezed lemon juice. Season the dish to taste with kosher salt and freshly ground black pepper, adjusting flavors as needed.
- Serve: Plate the ravioli immediately, garnish with the reserved crispy sage leaves and shaved Parmesan. Serve hot for best flavor and texture.
Notes
- Use refrigerated ravioli for a quick-cooking option, but fresh or frozen ravioli can also be used with adjusted cooking times.
- Be cautious when browning the butter; it should be golden and fragrant, not burnt, to develop a rich nutty flavor.
- To toast pecans more evenly, consider dry roasting them beforehand to enhance crunch and flavor.
- For a vegan variation, substitute butter with plant-based margarine and omit Parmesan or use a vegan cheese alternative.
- Serve with a side of lightly dressed greens or a crisp white wine to complement the buttery, herbal flavors.
