Brown Butter and Sage Sauce for Ravioli | Classic Italian Pasta Sauce (5-Minute Recipe)

This brown butter sage sauce for ravioli is one of the simplest and most elegant Italian pasta sauces you can make at home. With just butter, fresh sage, and a few technique tips, you’ll create a rich, nutty sauce that perfectly coats ravioli in under 5 minutes.
In this video, I’ll show you how to make butter and sage sauce the right way, avoid burning the butter, and elevate store-bought or homemade ravioli into a restaurant-quality dish.
Perfect for weeknight dinners, date nights, or when you want a classic Italian pasta without heavy cream or complicated ingredients.
Ready in 5 minutes
Perfect for cheese, pumpkin, or mushroom ravioli
Classic Italian technique

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Ingredients:
1lb or 454g ravioli – or fettuccine, tortellini stuffed, gnocchi
5 tbsp (70g) unsalted butter
8 to 10 fresh sage leaves – whole and/or chiffonade
Salt to taste
Parmesan (for garnish)
Optional – chili flakes, lemon zest, garlic

serves 4 to 6

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– Zulay Kitchen Spoon Rest – https://amzn.to/3NwajgA
– Gas One Burner – https://amzn.to/3U8cjwK
– Cutting board – https://amzn.to/3DjpJvG
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Chapters
0:17 Cooking the ravioli
0:51 Adding the butter to the pan
2:11 Creating the brown butter
2:18 Adding the sage to the brown butter
2:50 Plating the ravioli and brown butter and sage sauce

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