Ravioli With Sage Butter Sauce

"The Ski House Cookbook"
 
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Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.
  • Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
  • Stir in walnuts and chopped sage; cook for 1 minute.
  • Season with salt and pepper; remove from heat.
  • Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
  • Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

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Reviews

  1. Oh this was stinking good!!! I used spinach cheese raviolis and it was awesome. And it's filling too!
     
  2. Instead of ravioli I used fresh locally-made fettuccine. Tri-colored sage (green, gold, pink!) from our herb garden for standard sage. Cooking the butter on medium-high will burn the butter. I cooked it on medium heat and it had that wonderful nutty aroma and taste. Thanks for posting an easy but very elegant pasta recipe.
     
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Tweaks

  1. Instead of ravioli I used fresh locally-made fettuccine. Tri-colored sage (green, gold, pink!) from our herb garden for standard sage. Cooking the butter on medium-high will burn the butter. I cooked it on medium heat and it had that wonderful nutty aroma and taste. Thanks for posting an easy but very elegant pasta recipe.
     

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