Ravioli with Lime Sage Butter Sauce
My favorite way to serve butternut squash ravioli! This lime sage butter sauce has a fresh zingy finish that balances perfectly with creamy sweet butternut ravioli. Using premade ravioli, it is a quick and easy dinner that is achievable even on the busiest weeknights... while feeling like an absolute treat!
Ingredients
- 18 oz (500 g) prepared refrigerated butternut squash ravioli, if using frozen, just use four servings in accordance with the packaging
- 6 Tablespoons (85 g) salted butter
- 25 fresh sage leaves
- 1 lime, zested and juiced
- 2 tbsp grated Italian cheese, for topping
- 2 tbsp chopped pistachios , for topping
Instructions
- Start a large pan of water boiling for your ravioli.
- Meanwhile, get to work on your sauce. Melt the butter in a small saucepan over a low-medium heat. Add the sage leaves and allow to cook until they are shrivelling and getting crisp. (You can cook until the butter is fully browned if you wish, but I personally don't go any further once the sage is a little bit crisp.)
- Remove from the heat, add the lime zest and juice, and then set aside.
- Once the water is boiling, add the ravioli and cook according to package instructions. Once ready, use a slotted spoon to scoop it out onto plates for serving.
- Pour butter sauce over the ravioli, sprinkle with cheese and pistachios, and serve!
Notes
Nutritional information is based on using the butternut squash ravioli from Sainsbury's Taste the Difference range (as pictured).
Calories: 469kcal, Carbohydrates: 37g, Protein: 11g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 450mg, Potassium: 98mg, Fiber: 5g, Sugar: 4g, Vitamin A: 552IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 0.4mg