Photo: Michele Michael
Prep Time
15 Mins
Makes 4 servings

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

How to Make It

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.

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Ratings & Reviews

Real good Raviolis

July 10, 2017
Absolutely delicious. I set only the crispy sage leaves aside to use for garnish, leaving onion (no shallots on hand) and butter in the pan to wait for the ravs. I tossed in a pint of halved cherry tomates with the parmesan and served the ravs topped with those crispy sage leaves. ... seriously edible. Next time I think I'll use a little lemon zest to brighten it all up.Husband topped with additional parm but I loved em just as described.

roxykooks's Review

March 29, 2011
Have been making this recipe for years using butternut squash ravioli's as well. My hubby is a nut kind of guy so adding toasted walnuts to the sause put it over the top.