Ravioli with Sage Butter Sauce

25 mins
Serves 4
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Directions

  1. 1Cook refrigerated ravioli according to the package directions.
  2. 2Cook refrigerated ravioli according to the package directions.
  3. 3Cook refrigerated ravioli according to the package directions.
  4. 4Melt 1/2 cup of unsalted butter in a skillet over medium heat.
  5. 5Melt 1/2 cup of unsalted butter in a skillet over medium heat.
  6. 6Melt 1/2 cup of unsalted butter in a skillet over medium heat.
  7. 7Add 1/3 cup of fresh sage to the melted butter and cook until the sage is crisp.
  8. 8Add 1/3 cup of fresh sage to the melted butter and cook until the sage is crisp.
  9. 9Add 1/3 cup of fresh sage to the melted butter and cook until the sage is crisp.
  10. 10Add 3 cloves of minced garlic, 1 tablespoon of lemon zest, and 2 teaspoons of fresh thyme to the skillet.
  11. 11Add 3 cloves of minced garlic, 1 tablespoon of lemon zest, and 2 teaspoons of fresh thyme to the skillet.
  12. 12Add 3 cloves of minced garlic, 1 tablespoon of lemon zest, and 2 teaspoons of fresh thyme to the skillet.
  13. 13Stir in 1/3 cup of pecans and cook until fragrant.
  14. 14Stir in 1/3 cup of pecans and cook until fragrant.
  15. 15Stir in 1/3 cup of pecans and cook until fragrant.
  16. 16Add the cooked ravioli to the skillet and toss to coat in the sauce.
  17. 17Add the cooked ravioli to the skillet and toss to coat in the sauce.
  18. 18Add the cooked ravioli to the skillet and toss to coat in the sauce.
  19. 19Stir in 1 tablespoon of lemon juice, salt, and pepper to taste.
  20. 20Stir in 1 tablespoon of lemon juice, salt, and pepper to taste.
  21. 21Stir in 1 tablespoon of lemon juice, salt, and pepper to taste.
  22. 22Serve immediately, garnished with extra sage leaves and Parmesan cheese, if desired.
  23. 23Serve immediately, garnished with extra sage leaves and Parmesan cheese, if desired.
  24. 24Serve immediately, garnished with extra sage leaves and Parmesan cheese, if desired.

Ingredients

  • 2 9-ounce packages refrigerated ravioli
  • 2 9-ounce packages refrigerated ravioli
  • 2 9-ounce packages refrigerated ravioli
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.33 cup fresh sage
  • 0.33 cup fresh sage
  • 0.33 cup fresh sage
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 0.33 cup pecans
  • 0.33 cup pecans
  • 0.33 cup pecans
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

saucepancast iron skilletwooden spoonfork
Ravioli with Sage Butter Sauce | Clip Recipe