Butter and Sage Ravioli

24 Reviews
82% would make this recipe again

The combination of pasta and sauce is almost a science in itself and every Italian cook will have his/her personal view on this theme. Filled pasta like ravioli have so much flavour on their own that they do not need to be overwhelmed by a powerful sauce. In this case, one of the best sauces is «Burro e Salvia» (butter and sage). It is also the easiest one to make.

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Preparation : 5 min Cooking : 10 min
450 calories/serving

Ingredients

260 g ravioli (meat) 37 units
4 tsp butter, unsalted 18 g
20 leaves fresh sage 6 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked ravioli so that it will be ready when needed.

Method

  1. Cook the ravioli in a large pot of boiling, salted water, exactly as you would do for pasta. The cooking time is written on the package: the ravioli are ready when just tender but still firm to the bite.
  2. Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and let them infuse a few minutes, until the butter becomes perfumed with the sage aroma. Pay attention not to let the butter burn.
  3. When the ravioli are cooked, take them out of the pot using a slotted spoon and transfer them to a colander (ravioli are too delicate to drain them directly into the colander like spaghetti). Drain the pot and put the ravioli back into it. Add the sage butter, remove the leaves, then add the grated parmesan and ground pepper. Toss gently a couple times, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

450

Fat

14 g

22 %

Saturated 6.6 g
+ Trans 0.5 g

36 %

Cholesterol

60 mg

Sodium

490 mg

20 %

Carbohydrate

62 g

21 %

Fibre

4 g

16 %

Sugars

1 g

Net Carbs

58 g

Protein

19 g

Vitamin A

9 %

Vitamin C

2 %

Calcium

13 %

Iron

33 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Vitamin K
Good source of  :
Phosphorus
Source of  :
Calcium, Fibre, Magnesium, Vitamin A
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Meat and Alternatives 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

24 Reviews (21 with rating only) 82% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | High Iron | Italian

Top Reviews

View All Reviews
february 20, 2014 | I would make this recipe again

I have been making this for years. The only difference is I don't remove the sage leaves before serving. They are delicious! If you like, just tear or cut them in small pieces.

Useful 1
february 05, 2009 | I would make this recipe again

This was pretty greasy, but I really enjoyed the sage flavour. I think next time I want to make this, I'll use a white sauce and infuse that with the sage.

Useful 1
Blas na Mara
november 05, 2018

I was hoping to see how to make the actual ravioli from scratch rather than how to prepare it, but the delicate sauce tip was useful, as was the handling suggestion with a slotted spoon.

Useful 0

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