GARLIC & SAGE BUTTER RAVIOLI

This garlic and sage butter sauce is simple yet packed with rich, buttery, and aromatic flavors. A little goes a long way, making every bite indulgent yet balanced. Perfect for a cozy dinner or a quick way to elevate store bought ravioli!

INGREDIENTS

Serves 6 (approx 36-48 cheese ravioli pieces)

—

2 sticks (1 cup) salted butter (Highly recommend Kerrygold)

1 tsp garlic herb seasoning

½ tsp crushed black pepper 

1 tsp fresh lemon juice

Zest of ½ lemon

2-3 cloves garlic, grated

8–10 fresh sage leaves, cut into thin ribbons

1-2 tbsp pine nuts, lightly toasted to enhance the flavor

Fresh cheese or your favorite filled ravioli (store bought or homemade)

Freshly grated Parmesan cheese

METHOD

Make the sauce: In a saucepan, melt the butter over low heat. Stir in the garlic herb seasoning, crushed black pepper, lemon juice, and lemon zest. Grate in the garlic cloves and stir gently to infuse the flavors.

Toast the pine nuts: In a dry pan over medium-low heat, lightly toast the pine nuts until golden and fragrant. Set aside.

Add the sage & pine nuts: Stir the sage ribbons and toasted pine nuts into the butter sauce. Let everything cook on low heat until the sage is fragrant. Be careful not to brown the butter too much.

Cook the ravioli: Boil the ravioli according to package instructions. Drain and set aside.

Assemble: Place the ravioli on a serving dish and drizzle the garlic & sage butter sauce over the top — a little goes a long way! Top with freshly grated Parmesan cheese. 

Enjoy!

*This sauce also pairs beautifully with butternut squash ravioli, gnocchi, or even roasted vegetables.