ravioli with lemon-sage butter sauce

Name: Ravioli With Lemon-Sage Butter Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 4 serving(s)
Cuisine: Italian
Ingredients: 1 package(s) cheese ravioli (fresh or frozen), 16 oz; 1/4 cup(s) minced shallots; 2 medium fresh lemons, juiced and zested; 1/4 cup(s) heavy cream; 1 1/2 stick(s) cold butter, cubed (about 3/4 cup total); 1/2 teaspoon(s) Worcestershire sauce; 1 tablespoon(s) fresh sage leaves, finely chopped; 1/2 teaspoon(s) salt, or to taste; 1/2 teaspoon(s) black pepper, or to taste; 4 sprig(s) fresh sage (for garnish) - optional

3 Pinches

Vickie Parks

Renton, WA

Updated on Jan 26, 2026

This recipe is from a mini fridge-size calendar (with monthly recipe ideas) that we got as a complementary gift from our realtor. Thank you, Shelley Propernick! I've kept this recipe for a couple of years with the intention of trying it someday. I finally had an opportunity to make it one evening when we invited our friends (who follow a vegetarian diet) over for dinner. It turned out quite tasty, and I was happy that it met their vegetarian diet preferences. I served it with a simple garden salad and a baguette on the side, and it was a nice meal.

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prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 package cheese ravioli (fresh or frozen), 16 oz
1/4 cup minced shallots
2 medium fresh lemons, juiced and zested
1/4 cup heavy cream
1 1/2 sticks cold butter, cubed (about 3/4 cup total)
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves, finely chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
4 sprigs fresh sage (for garnish) - optional

How To Make ravioli with lemon-sage butter sauce

Step 1

Cook and drain ravioli according to package directions.

Step 2

While ravioli is cooking, make the lemon sage butter sauce by combining lemon juice and shallots in a medium saucepan over medium heat, and bring it to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer until the mixture reduces by half.
Step 3

When the mixture is reduced, stir in the cream and continue to cook for 2 more minutes. Remove the pan from the heat, and add the butter and whisk until the butter melts and the sauce is smooth. Stir in lemon zest, Worcestershire sauce, and chopped basil. Season with salt and pepper, to taste.
Step 4

Divide the drained ravioli among 4 individual pasta bowls. Ladle the lemon-sage butter sauce over each ravioli portion. Garnish each portion with a sprig of fresh sage, and serve immediately while still hot.
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