Don Signature Crab - Singapore Food Guide

Ravioli with Sage Butter

Singapore-style ravioli with a nutty brown-sage butter sauce — simple, comforting Western fare that works for weeknight makan or a cosy date night at home.

Ravioli with Sage Butter

About this dish

This Ravioli with Sage Butter is a simple Italian classic given a Singapore home-cook spin — quick enough for a weeknight dinner in an HDB kitchen, yet elegant for entertaining guests from your neighbourhood kopitiam crowd. Using fresh store-bought ravioli keeps prep short, while sizzling sage in brown butter adds a toasted, aromatic note that pairs beautifully with Parmesan and a bright squeeze of lemon.

Think of it as the sort of Western dish you might order at a cafe in Tiong Bahru or whip up after a late shift near the CBD — minimal fuss, maximum flavour. The sauce is all about texture contrasts: silky pasta, crispy sage leaves, crunchy toasted pine nuts and a glossy, emulsified butter sauce that clings to each parcel of filling. Singapore home cooks often add a cheeky pinch of chilli flakes or a little extra lemon for brightness depending on the makan mood.

Serve it family-style for a casual potluck, or plate it for two with a side of peppery rocket or achar-style cucumber salad to balance the richness. Ingredients are easy to source at NTUC FairPrice, Cold Storage or a neighbourhood wet market, and the technique is forgiving — perfect for busy parents, novice cooks and anyone craving comforting Western-Asian fusion at supper.

Ingredients

  • 250 g fresh ravioli (cheese or spinach & ricotta)
  • 60 g unsalted butter (about 4 tbsp)
  • 12–15 fresh sage leaves
  • 1 garlic clove, lightly crushed
  • 30 g freshly grated Parmesan cheese, plus extra to serve
  • 2 tbsp extra virgin olive oil
  • 2 tbsp toasted pine nuts (optional)
  • 1 small lemon, zest and 1 tbsp juice
  • 50–80 ml reserved pasta cooking water
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of chilli flakes (optional, for Singapore heat)
  • 1 tbsp chopped parsley or basil for garnish (optional)
  • Extra olive oil or a knob of butter for finishing (optional)

Step-by-Step Method

  1. Bring a large pot of water to a rolling boil and season generously with salt (like seawater). This is the main seasoning for the ravioli.
  2. Prepare ingredients: pat sage leaves dry, zest and juice the lemon, grate the Parmesan, and toast pine nuts in a dry pan until golden (20–40 seconds). Set toasted nuts and crisp sage aside on kitchen paper.
  3. Cook the ravioli in the boiling water according to package instructions (usually 2–4 minutes for fresh ravioli) until al dente. Reserve 50–80 ml of the cooking water, then drain gently.
  4. While the pasta cooks, heat a wide frying pan over medium heat and add the unsalted butter and 1 tbsp olive oil. Let the butter melt and start to foam, then turn heat to medium-high to let it brown lightly — watch for a nutty aroma and amber flecks (do not burn).
  5. Add the crushed garlic and quickly fry for 10–15 seconds until fragrant, then add the sage leaves to the pan and fry until crisp (10–30 seconds). Remove the garlic if it browns too much to avoid bitterness.
  6. Lower the heat to medium, add 50 ml reserved pasta water to the browned butter to deglaze and create an emulsified sauce, stirring to combine. If needed add up to 30 ml more to reach a glossy, loose sauce consistency.
  7. Add drained ravioli to the pan and gently toss or fold for 1–2 minutes until parcels are coated. Turn off the heat and add lemon zest, 30 g grated Parmesan, a pinch of chilli flakes if using, and season with salt and plenty of freshly ground black pepper. Toss gently to combine.
  8. Plate the ravioli, top with reserved crispy sage leaves, toasted pine nuts, extra Parmesan and chopped parsley. Finish with a light drizzle of extra virgin olive oil or a small knob of butter for shine, and serve immediately.

Tips & Serving Ideas

  • Buy fresh ravioli from Cold Storage or NTUC for the quickest result; frozen ravioli works too but add a minute to cooking time.
  • To get the nutty brown butter without burning, watch closely and remove the pan from the heat a few seconds before it looks done — residual heat will finish it.
  • Reserve pasta water: the starchy water helps emulsify the butter into a glossy sauce that clings to the ravioli.
  • Crispy sage makes a big visual and textural difference — pat leaves dry and fry briefly in the butter until they snap.
  • Adjust spice like a Singapore zi char cook: add a pinch of chilli flakes or a small drizzle of kecap manis for a sweet-savory twist if you like local flavours.
  • For batch cooking, keep sauce separate and reheat gently with a splash of water; toss freshly cooked ravioli in the warm sauce to avoid soggy pasta.
  • Find toasted pine nuts and high-quality Parmesan at Sheng Siong or specialty delis; pre-grated cheese is fine but freshly grated gives better mouthfeel.

You might also like

More recipes to save for later.