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Photo: Michele Michael Photo by: Photo: Michele Michael

Ravioli with Brown Butter and Sage

Make an easy pasta recipe that calls for fresh ravioli and an easy pan sauce.

Real Simple JANUARY 2007

  • Yield: Makes 4 servings
  • Prep time:15 Minutes


  • 1 24-ounce package fresh cheese ravioli
  • 6 tablespoons unsalted butter
  • 2 medium shallots, thinly sliced
  • 16 fresh sage leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup (3 ounces) grated Parmesan


Cook the ravioli according to the package directions.

Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.

Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again.

Divide among individual bowls and top with the remaining Parmesan.

Nutritional Information

Amount per serving
  • Calories: 784
  • Calories from fat: 40%
  • Fat: 35g
  • Saturated fat: 18g
  • Cholesterol: 143mg
  • Sodium: 713mg
  • Carbohydrate: 49g
  • Fiber: 0g
  • Sugars: 1g
  • Protein: 26g

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Ravioli with Brown Butter and Sage recipe