I have long been a fan and lover of King's Hawaiian Rolls. My 7 year old would them for every meal if we let her. She loves them that much. This sandwich is a...
Sage Butter Ravioli Recipe
Now that the school year is back in swing, we're rushing around here and there, and it's getting harder and harder to get a nutritious, real meal on the table that is not a frozen pizza!
Sage butter ravioli is a wonderful dish for those busy nights — it needs no defrosting, so you can whip it up on the fly, even if you haven't planned at all! It is also fancy enough where you can serve it to guests What else is great? Ravioli is easy on the budget – coming in at a cost of approximately $1.25 per serving!
I've used cheese ravioli in this particular recipe, but feel free to substitute whatever you have on hand: sausage, veggie, or even pumpkin ravioli (found at some specialty stores), would work perfectly with this recipe!
SAGE BUTTER RAVIOLI
- 1 lb fresh cheese ravioli (I get mine from Costco)
- 1/4 cup salted butter (1 stick)
- 6 fresh sage leaves, roughly chopped + 1-2 leaves for garnish
- 2 crushed garlic cloves
- 1/4 tsp black pepper
1. Boil the water for the ravioli and prepare according to the directions on the package.
2. While the ravioli is cooking, in a large saucepan (a stockpot would work well), cook the whole stick of butter on low heat.
3. When the butter just starts bubbling and browning, add the crushed garlic. Give it a stir around the pan for about 1 minute.
4. Add the sage and the black pepper to the pan and continue cooking on medium-low and stirring, until the butter is nicely browned (but not burnt!).
5. Drain the ravioli in a colander. Add the drained ravioli to the pan with the butter, and fold it in gently so that the sage butter sauce coats every ravioli.
6. Serve hot, topped with some shredded parmesan cheese if you like.