Ravioli with Peas Tomatoes and Sage Butter Sauce
Elevate your pasta night with this vibrant Ravioli with Peas, Tomatoes, and Sage Butter Sauce, a dish that perfectly balances rich, buttery flavors with a burst of garden-fresh brightness. Tender ravioli, whether store-bought or homemade, is bathed in a luxurious browned butter sauce infused with crispy sage and fragrant garlic. Sweet cherry tomatoes and vibrant peas add a pop of color and natural sweetness, while grated Parmesan melts into the sauce for a creamy, umami-rich finish. This easy-to-make recipe comes together in just 30 minutes, making it perfect for weeknight dinners or casual entertaining. Garnish with optional lemon zest for a refreshing citrus twist, and watch as this elegant yet simple pasta dish becomes a new favorite at your table. Perfect for lovers of Italian cuisine searching for quick, comforting, and flavorful meals!
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Recipe Information
Ingredients
- 1 pound Ravioli (store-bought or homemade)
- 6 tablespoons Unsalted butter
- 10 leaf Fresh sage leaves
- 2 clove Garlic (minced)
- 1.5 cup Cherry tomatoes (halved)
- 1 cup Frozen peas (thawed)
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3-5 minutes for store-bought ravioli). Reserve 1/2 cup of the pasta cooking water, then drain the ravioli and set aside.
In a large skillet, heat 4 tablespoons of butter over medium heat until melted and bubbling slightly. Add the sage leaves and cook for 1-2 minutes until they crisp up and the butter begins to brown lightly.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they soften slightly.
Stir in the thawed peas and cook for another 1-2 minutes to heat through.
Add the cooked ravioli to the skillet, gently tossing to coat it evenly with the sauce. If the sauce seems too thick, stir in a couple of tablespoons of the reserved pasta water to loosen it.
Season with salt and freshly ground black pepper to taste, then sprinkle in the grated Parmesan cheese. Toss gently to combine.
Remove from heat and add the remaining 2 tablespoons of butter, stirring until it melts into the sauce.
Serve the ravioli immediately, garnished with optional lemon zest for a fresh, zesty finish.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3699 mg | 161% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
