Best 5 Ravioli With Sage Walnut Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to easy-to-make pasta dishes, nothing compares to the unique combination of crispy ravioli swimming in a rich sage walnut butter sauce. This simple yet flavorful meal can be prepared in under half an hour and is guaranteed to please anyone at your table!

Here are our top 5 tried and tested recipes!

RAVIOLI WITH SAGE BUTTER SAUCE



Ravioli With Sage Butter Sauce image

Make and share this Ravioli With Sage Butter Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb frozen ravioli (or fresh)
5 tablespoons unsalted butter, cut into pieces
1/4 cup chopped walnuts
1 tablespoon chopped fresh sage (plus extra leaves for garnish)
salt
fresh ground black pepper
1/4 cup freshly grated parmesan cheese

Steps:

  • Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.
  • Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
  • Stir in walnuts and chopped sage; cook for 1 minute.
  • Season with salt and pepper; remove from heat.
  • Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
  • Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

Nutrition Facts : Calories 203.6, Fat 21, SaturatedFat 10.7, Cholesterol 43.7, Sodium 97.7, Carbohydrate 1.6, Fiber 0.7, Sugar 0.3, Protein 3.7

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER



Pumpkin Ravioli with Sage Walnut Pumpkin Butter image

These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.

Provided by The New York Times

Categories     dinner, pastas, appetizer, main course

Time 2h

Yield 48 2 ½-inch ravioli (about 8 servings)

Number Of Ingredients 12

1 small (about 2 ½ to 3 pounds) cinderella or sugar pumpkin, halved and seeded
2 tablespoons olive oil
1 tablespoon light brown sugar
Salt and black pepper
1 egg
1/2 teaspoon freshly grated nutmeg, plus more for sauce
Semolina flour
About 3 pounds fresh pasta sheets
8 tablespoons unsalted butter
12 fresh sage leaves, finely chopped
3 tablespoons crushed walnuts
Balsamic vinegar, to serve

Steps:

  • Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
  • Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
  • Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
  • Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
  • Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS



Ravioli W/Browned Butter, Sage or Basil and Pine Nuts image

The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons pine nuts, more if you like
1 (11 ounce) package smoked chicken and mozzarella ravioli, Costco, fresh
1/2 cup unsalted butter, salted works
1/4 cup fresh basil or 1/4 cup fresh sage leaf, chiffonade
1/3 cup parmesan cheese, freshly grated
salt (optional)

Steps:

  • Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
  • Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
  • In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
  • Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
  • Serve with freshly grated cheese at the table.

Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4

Tips:

  • For a richer flavor, use freshly grated Parmesan cheese.
  • If you don't have sage, you can substitute rosemary or thyme.
  • To make the sage-walnut butter ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
  • When cooking the ravioli, be sure to stir them gently to prevent them from sticking together.
  • If you don't have a ravioli maker, you can use a pasta maker or simply roll out the dough by hand.

Conclusion:

This ravioli with sage-walnut butter is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The ravioli are filled with a creamy cheese filling and the sage-walnut butter adds a nutty and savory flavor. This dish is sure to be a hit with your family and friends.

Related Topics