Pasta with Butter and Sage Sauce
My Butter and Sage Sauce is quick, easy, and full of flavor. With just butter and sage, you can create a rich, nutty brown butter sauce with crispy sage in under 10 minutes. It’s perfect for fresh pasta, gnocchi, or ravioli and only gets better with a sprinkle of Parmigiano Reggiano!
Servings: 4 servings
Calories: 389kcal
Equipment
- 1 large wooden spoon
Ingredients
- 1 pound ricotta and spinach ravioli homemade or store-bought, this recipe is with my homemade ravioli
- 6 Tablespoons unsalted butter, at room temperature
- 10-20 sage leaves
- 1 cup chicken broth use low-sodium if you're using store-bought (I used homemade broth)
- Sea salt to taste
- freshly ground black pepper to taste
- ½ cup freshly grated Parmigiano-Reggiano more to your taste
Instructions
Make the ravioli:
- Cook the ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally. Depending on if you're using fresh or store-bought ravioli, they could be done in 2-5 minutes (check time on your store-bought ravioli package).
Make the butter sage sauce:
- Cook the butter with the sage: While your ravioli is cooking, start the sauce. In a large skillet on medium heat, add the butter, sage to a large skillet. It will all start to sizzle and foam and that's when you give the pan a swirl.
- Broth: This is when you add in your chicken broth. Let it simmer together a couple of minutes until it thickens a bit.
- Lower heat: Lower the heat, or turn it off if it browns too quickly. In about 4-5 minutes, the sauce will smell nutty and and turn a light golden color (not too brown and definitely burned).
- Strain the ravioli: Using a slotted spoon, transfer the ravioli to the sauce and toss to coat while the pan is still on the heat.
- Add cheese: Stir in the Parmigiano Reggiano cheese to make a creamy sauce.
- Season and serve: Season with salt and freshly ground black pepper. If you like, serve with some freshly grated Parmigiano Reggiano. Enjoy!
Notes
- Ravioli: I used homemade, but you could use a very good quality store-bought. While cooking your ravioli, be careful to keep the water at a gentle boil (anything higher might cause the ravioli to pop open).
- Butter: If you use salted butter, the sauce may be too salty. I prefer to use unsalted butter.
- Broth: The chicken broth brings the whole sauce together. You could make it without, but the texture is more smooth and velvety with the broth.
- Other options: Use tortellini or even gnocchi
- Add-ins: Stir in some mascarpone, or pumpkin purée to make a very creamy sauce.
- Add-ons: Crisp up some prosciutto, pancetta or even bacon and crumble some on top.
Nutrition
Calories: 389kcal | Carbohydrates: 37g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 218mg | Potassium: 29mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345IU | Calcium: 26mg | Iron: 9mg