Sage Butter Ravioli with Walnuts is a simple yet elegant meal. This deliciously flavorful pasta is so easy to make and ready in 10 minutes!
This delectable ravioli makes a lovely vegetarian dinner for date night or a special occasion. However, it’s so quick and easy that it makes a fabulous weeknight dinner as well!
Even though this is such a simple pasta dish, the flavors are rich and complex. Garlic, sage, butter and white wine pair so well together and make the sauce beautifully fragrant. I must say, the sage butter sauce is just an absolute delight!
Ravioli is one of my daughter’s favorite foods, so I made this for her and she said it was “amazing”! She even loved the walnuts, which she normally does not like. That made my day since walnuts are so good for you and they provide plant-based protein and fiber. Not only did my picky girl like the nuts, she said this is her new favorite recipe!
I hope that you enjoy the Sage Butter Ravioli with Walnuts! If you like this recipe, you might also want to try my Baked Ravioli, or my Creamy Italian Ravioli, another favorite that’s ready in 15 minutes!
Sage Butter Ravioli Ingredients
- ravioli – I used refrigerated 4 cheese ravioli. You can use the ravioli filling of your choice.
- butter – I always use unsalted butter since it is easy to add salt to a dish when needed.
- chopped walnuts – raw unsalted walnuts.
- white wine – I used Sauvignon Blanc, but any dry white wine will work. Pinot Grigio and Chardonnay are both great options!
- garlic – mince fresh cloves of garlic or buy a jar of minced garlic. I buy the jar for ease and shelf life.
- sage – I used rubbed sage but you can also use ground sage.
- parmesan cheese – freshly grated cheese always tastes best in my opinion.
Optional
- Salt and pepper to taste. I did not use any salt because I don’t think it needs it. Everyone has different tastes, so do a taste test and add accordingly. I did use a few turns of freshly ground pepper.
- Extra parmesan cheese as garnish. I can never get enough cheese!
How to make Ravioli with Sage Butter Sauce
Making this Sage Butter Ravioli with Walnuts is super quick and easy. It helps to have everything ready before you start cooking.
While you are making the sage butter sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
While the ravioli is boiling, make the sage butter sauce.
Sage Butter Sauce
To make the sage butter sauce, melt the butter in a large pan over low-medium heat. Once the butter has completely melted and begins to simmer, add the minced garlic and chopped walnuts. Sauté the garlic and walnuts over low-medium heat, stirring frequently, for 2 – 3 minutes or until the garlic becomes fragrant.
Stir in the dried sage, then add the wine to the pan and simmer for about 2 – 3 minutes. Remove from heat.
Finally, add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Season with salt and pepper if desired. Garnish with freshly grated parmesan cheese. Serve immediately and enjoy!
Sage Butter Ravioli
Ingredients
- 9 oz. ravioli *
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
- 1/4 cup dry white wine *
- 1 tbsp minced garlic
- 1 tsp dried sage rubbed or ground
- 2 tbsp grated parmesan cheese
Instructions
- While you are making the sage butter sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
- While the ravioli is boiling, make the sage butter sauce.
Sage Butter Sauce
- To make the sage butter sauce, melt the butter in a large pan over low-medium heat. Once the butter has completely melted and begins to simmer, add the minced garlic and chopped walnuts. Sauté the garlic and walnuts over low-medium heat, stirring frequently, for 2 - 3 minutes or until the garlic becomes fragrant.
- Stir in the dried sage, then add the wine to the pan. Stir and simmer for about 2 – 3 minutes.
- Remove from heat. Add the cooked and drained ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Season with salt and pepper if desired. Serve with grated parmesan cheese.
Notes
- You can easily double this recipe to feed more.
- I used refrigerated 4 cheese ravioli. You can use the ravioli filling of your choice.
- I used Sauvignon Blanc, but any dry white wine will work.
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More Pasta Recipes
- Creamy Italian Ravioli
- Creamy Mushroom Pasta
- Basil Spinach Pesto Pasta
- Roasted Cauliflower Pasta
- Pumpkin Fettucine Alfredo
- Creamy Ratatouille Pasta
- Cajun Shrimp Pasta
- Chicken Diavolo Pasta
- Caprese Pasta Salad
- Italian Tortellini Pasta Salad
- Fall Tortellini Pasta Salad
- Chicken Tetrazzini
- Creamy Sage Turkey Pasta and Peas
- Instant Pot Spaghetti and Meatballs
- Creamy Chicken Marsala Pasta
- Baked Ravioli
- Creamy Tortellini
- Tuscan Shrimp Pasta
Loved the ravioli! Thanks for the recipe!
Thank you for the compliment! I’m glad you enjoyed the ravioli.
This recipe was easy to make in a short amount of time but was delicious. It was a gourmet dinner at home. The flavors blended together perfectly. I will definitely be making it again.
Thank you so much, Janet! I am glad that you enjoyed the ravioli and I truly appreciate the compliment!