# Ravioli with brown butter sage sauce (from Vincenzo's Plate)

Video: [How to Make BUTTER SAGE RAVIOLI Like an Italian](https://www.youtube.com/watch?v=DXGenno0v1M) by [Vincenzo's Plate](https://www.youtube.com/@vincenzosplate).
RecipesMD is not affiliated with Vincenzo's Plate. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$2.10 per serving, ~$6.30 for ~3 portions (assumed); saves ~$18.90* per serving (90%) vs ordering out (~$21.00*). * Estimate: predicted from the ingredient list: 1 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario Italian restaurant plate at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 5 per person ravioli
- 150-200 g butter
- a bunch sage leaves
- to taste pecorino romano
- to taste lemon zest
- to taste pistachio nuts
- 1 big spoon rock salt

## Steps

1. [2:03](https://www.youtube.com/watch?v=DXGenno0v1M&t=123s) Bring a large pot of water to a boil and add a generous spoon of rock salt.
2. [2:13](https://www.youtube.com/watch?v=DXGenno0v1M&t=133s) Add the frozen ravioli to the boiling water and stir quickly to prevent sticking.
3. [2:17](https://www.youtube.com/watch?v=DXGenno0v1M&t=137s) Boil the ravioli for approximately twenty minutes, stirring occasionally.
4. [2:30](https://www.youtube.com/watch?v=DXGenno0v1M&t=150s) Grate the zest of a lemon into a small bowl.
5. [3:09](https://www.youtube.com/watch?v=DXGenno0v1M&t=189s) Place butter in a large pan over medium-low heat to melt.
6. [3:18](https://www.youtube.com/watch?v=DXGenno0v1M&t=198s) Add fresh sage leaves to the melting butter and stir gently.
7. [4:04](https://www.youtube.com/watch?v=DXGenno0v1M&t=244s) Gradually add more sage leaves and butter to the pan, keeping the heat low.
8. [6:27](https://www.youtube.com/watch?v=DXGenno0v1M&t=387s) Drain the cooked ravioli using a strainer.
9. [6:37](https://www.youtube.com/watch?v=DXGenno0v1M&t=397s) Transfer the drained ravioli directly into the pan with the butter and sage sauce.
10. [7:14](https://www.youtube.com/watch?v=DXGenno0v1M&t=434s) Toss the ravioli gently in the pan so they absorb the butter sauce without breaking.
11. [8:11](https://www.youtube.com/watch?v=DXGenno0v1M&t=491s) Turn off the stove and sprinkle grated pecorino romano over the ravioli.
12. [8:14](https://www.youtube.com/watch?v=DXGenno0v1M&t=494s) Add crushed pistachio nuts and lemon zest to the pan.
13. [8:21](https://www.youtube.com/watch?v=DXGenno0v1M&t=501s) Toss the ravioli again to evenly coat them with cheese, nuts, and lemon zest.
14. [9:10](https://www.youtube.com/watch?v=DXGenno0v1M&t=550s) Spoon melted butter onto a serving plate before plating the ravioli.
15. [9:26](https://www.youtube.com/watch?v=DXGenno0v1M&t=566s) Plate the ravioli and garnish with additional pecorino, sage, lemon zest, pistachios, and remaining butter sauce.

## Equipment

- pot
- pan
- wooden spoon
- grater
- strainer
- serving plate

## What the video didn't say

- Exact cooking time for fresh versus frozen ravioli may vary.
- Exact amount of lemon zest and pistachios used.

Source page: https://recipesmd.com/v/vincenzos-plate-ravioli-with-brown-butter-sage-sauce