Press enter to see results or esc to cancel.

Ravioli in Sage Cream Sauce recipe

Ravioli in Sage Cream Sauce.Cheese-filled ravioli enrobedin a creamy, sage-infused sauce.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Ravioli in Sage CreamSauce

1 (10-ounce) package refrigerated or frozencheese-filled ravioli2 tablespoons unsalted butter1/3 cup finely chopped white onion1 1/2 tablespoons chopped fresh sage (freshonly, do not used dried)3/4 cup dry white wine2/3 cup heavy whipping cream1/2 teaspoon kosher or sea salt, or totaste1/8 teaspoon freshly ground black pepper,or to tasteFreshly grated Parmesan cheese for sprinkling

  • Cook ravioli according to package directions.
  • Meanwhile, melt butter in large skilletover medium heat; add onion and sage to skillet.Saut about 30 seconds. Add wine and cream. Increase heatand boil, uncovered, until sauce is reducedand thickened, about 5 minutes.
  • Add ravioli to sauce; toss to coat. Seasonwith salt and pepper. Serve garnishedwith Parmesan cheese.

    Makes 4 servings.

    Cook’s Note: Cheese-filled tortellini canbe substituted for the ravioli, if desired.

    Nutritional Information Per Serving (1/4of recipe): 373.8 calories; 43% calories from fat; 18.3g totalfat; 72.5mg cholesterol; 489.8mg sodium; 136.4mg potassium; 35.7gcarbohydrates; 1.6g fiber; 1.3g sugar; 34.1g net carbs; 10.2gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Pumpkin ravioli with sage cream sauce

    If the Ravioli in Sage CreamSauce recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Once water in the large pot is boiling, add in ravioli, making sure to not crowd the pan. Let boil until ravioli float to the top. Remove with a slotted spoon, plate, and drizzle sauce on top. I would watch my mother roast squash, smear a little butter on, and eat it just like that.  I thought she was nuts.  I mean, who eats squash like that?

    Leave a Comment