Any pasta with sage butter is one of my favourite things to order at Italian restaurants and it’s surprisingly easy to make at home. You can use this sauce on other types of pasta or even drizzle it over meat if you’d like such as chicken or pork, but my favourite way to enjoy it at home is with a store-bought cheese filled pasta.
Sage butter definitely works with a tortellini type of pasta, but I prefer a cheese-filled ravioli when I can find one. The one I used in these photographs is a favourite that I keep in my freezer all the time. It’s the Marks & Spencer Made in Italy Parmesan Ravioli which I normally purchase either in-store or on Ocado.
This recipe is so quick and easy to make, so it’s the perfect thing to whip up as an easy weeknight option or when you have unexpected guests that you want to feed quickly. A side salad and a baguette with olive oil or garlic bread would be perfect alongside as well. The recipe serves two as a main or 3-4 as a small starter, but can easily be multiplied to feed more people.
Ingredients
- 100g unsalted butter
- 15-20 fresh sage leaves
- 1 teaspoon sea salt flakes
- 1 package (250g) cheese ravioli (or other cheese-filled pasta)
Method
- Put a pot of salted water with a drop of olive oil (or vegetable oil will also work) on high heat until it reaches a rolling boil.
- In a saucepan or frying pan, melt the butter over low heat. When it starts to colour a bit, add the salt and all of the sage leaves. Continue cooking the buttery mixture, stirring occasionally.
- Meanwhile, cook the pasta according to instructions. Strain it and return to the hot pan. You’ll want to try to time this well so that the pasta is still hot around the time the sauce is ready which shouldn’t be terribly difficult since the pasta cooking time is likely to be only a couple of minutes.
- The sage butter is ready when the leaves are crispy and the sauce starts to brown a little. Once the sauce is ready and the pasta has been cooked & strained, you can toss the ravioli in the butter sauce. Serve immediately, preferably in warm bowls if possible.
