Kitchen notes · a little help before you start
Ravioli with Sage Brown Butter Sauce
Ravioli with Sage Brown Butter Sauce brings together frozen cheese ravioli, walnuts, and dried sage. Put a mug or measuring cup beside the stove before you start. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Pasta
A few quick notes
1. Keep a little pasta water
Put a mug or measuring cup beside the stove before you start. Scoop out the cooking water where the method tells you to, then add it gradually when bringing the pasta and sauce together.
2. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
3. Have the finishing ingredients ready
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
Get to know the ingredients
Frozen cheese ravioli
Look at how this ingredient comes into the method: Bring a pot of water to a boil for the ravioli.
Walnuts
Look at how this ingredient comes into the method: Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
Dried sage
Look at how this ingredient comes into the method: Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Ravioli with Sage Brown Butter Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve the ravioli with a light dusting of grated Parmesan and freshly cracked pepper over top. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Do the draining step before mixing
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
A few questions you might have
What should I get ready before starting?
Set out the pot and skillet. Read the first preparation step before you get going: Bring a pot of water to a boil for the ravioli.
Which little step is worth remembering?
Put a mug or measuring cup beside the stove before you start. Scoop out the cooking water where the method tells you to, then add it gradually when bringing the pasta and sauce together.
What check should I look for as it cooks?
Keep this part of the method in view: Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes).
Is there another preparation step to plan for?
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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