1-Making this ravioli sage butter sauce is straightforward and fun, perfect for home cooks of all levels. Start by bringing a large pot of water to a boil and add one teaspoon of rock salt before cooking your ravioli until it’s al dente, which takes about 20 minutes for homemade or less for store-bought. While that’s happening, grate your lemon zest and set it aside to add a fresh zing later.

2-Next, melt 200 grams of butter over medium-low heat in a pan, then toss in the fresh sage leaves and cook for about 3 minutes until the butter turns golden brown and the sage gets crispy. Be sure to stir gently to avoid any burning, as tips suggest using about 50 grams of butter per person for the right balance. Once your ravioli is done, drain it and carefully toss it in the sauce to coat every piece evenly.

3-Finally, remove the pan from the heat and mix in the grated cheese, crushed pistachios, and lemon zest for an extra layer of flavor. Remember to stir the ravioli gently in the boiling water at the start to keep it from sticking, and cook the butter and sage on low heat to prevent charring. This whole process results in a dish that’s traditional in northern Italy and pairs well with other pastas like tortellini.