Emerald Skillet Sauce

Name: Emerald Skillet Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g fresh or shop-bought vegan ravioli (spinach and ricotta-style or any plant-based filling of your choice); 200 g fresh baby spinach, washed; 80 g vegan butter; 12–15 fresh sage leaves; 2 cloves of garlic, peeled and lightly crushed; 80 ml reserved pasta cooking water, plus extra if needed; Flaky sea salt and freshly ground black pepper; Freshly grated vegan Parmesan-style cheese, to serve (optional)

A glossy, golden sage butter coats pillowy vegan ravioli and heaps of wilted baby spinach in this quick Italian-inspired skillet dish — the kind of weeknight dinner that looks and tastes far more indulgent than it has any right to. Starchy pasta water emulsifies with the butter into a sauce that clings to every fold, whilst crisp sage leaves add a whisper of herbal crunch. Serve straight from the pan with a generous grating of vegan Parmesan-style cheese.

Allergens:gluten, soy

Details

Author: CuisineSavvy
Cuisine: Italian
Course: Main
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Diet: Vegan
Categories:#vegan #pasta #Italian #quick #weeknight #plant-based #spinach #ravioli #sage butter #dairy-free

Nutritional Values

The traditional Italian original uses dairy butter and egg-based pasta; here, vegan butter replaces dairy butter throughout, removing all animal fats whilst still delivering the rich, glossy sauce the dish depends on — many plant-based butters also contribute healthier unsaturated fat profiles. The fresh baby spinach is retained in full and provides iron, folate and vitamin K. The optional vegan Parmesan-style cheese replaces conventional aged Parmesan, keeping the savoury finishing note without any dairy or rennet.

Not available.

Ingredients

500 g fresh or shop-bought vegan ravioli (spinach and ricotta-style or any plant-based filling of your choice)
200 g fresh baby spinach, washed
80 g vegan butter
12–15 fresh sage leaves
2 cloves of garlic, peeled and lightly crushed
80 ml reserved pasta cooking water, plus extra if needed
Flaky sea salt and freshly ground black pepper
Freshly grated vegan Parmesan-style cheese, to serve (optional)

Instructions

Bring a large pot of generously salted water to a rolling boil. Cook the vegan ravioli according to the packet instructions, or for 3–4 minutes if freshly made. Before draining, scoop out at least 80 ml of the starchy cooking water and set it aside. Drain the ravioli gently. Whilst the pasta cooks, place a wide skillet or frying pan over a medium heat. Add the 80 g vegan butter and leave it to melt slowly. Once foaming, add the 2 crushed garlic cloves and 12–15 sage leaves. Cook for 2–3 minutes, turning the sage occasionally, until the leaves are crisp and the butter is turning lightly golden and smells nutty. Remove and discard the garlic. Add the 200 g fresh spinach to the pan in two or three handfuls, turning it in the sage butter with tongs or a wooden spoon. Cook for 2–3 minutes until fully wilted and deep green. Season well with salt and pepper. Pour in the reserved pasta water a little at a time, stirring to emulsify it with the butter and create a loose, glossy sauce. Add just enough to coat the back of a spoon
you may not need all of it. Slide the drained ravioli into the pan. Turn them gently to coat in the sauce, adding a splash more pasta water if the pan looks dry. Cook for 1 minute over a low heat so everything comes together. Divide between warmed plates, ensuring each portion gets plenty of wilted spinach and a few crisp sage leaves. Finish with a grating of vegan Parmesan-style cheese if using, and a final twist of black pepper. Serve immediately.

Emerald Skillet Sauce

Ingredients
[ ] 500 g fresh or shop-bought vegan ravioli (spinach and ricotta-style or any plant-based filling of your choice)
[ ] 200 g fresh baby spinach, washed
[ ] 80 g vegan butter
[ ] 12–15 fresh sage leaves
[ ] 2 cloves of garlic, peeled and lightly crushed
[ ] 80 ml reserved pasta cooking water, plus extra if needed
[ ] Flaky sea salt and freshly ground black pepper
[ ] Freshly grated vegan Parmesan-style cheese, to serve (optional)

Instructions
[ ] 1. Bring a large pot of generously salted water to a rolling boil. Cook the vegan ravioli according to the packet instructions, or for 3–4 minutes if freshly made.
Before draining, scoop out at least 80 ml of the starchy cooking water and set it aside. Drain the ravioli gently.
Whilst the pasta cooks, place a wide skillet or frying pan over a medium heat. Add the 80 g vegan butter and leave it to melt slowly.
Once foaming, add the 2 crushed garlic cloves and 12–15 sage leaves. Cook for 2–3 minutes, turning the sage occasionally, until the leaves are crisp and the butter is turning lightly golden and smells nutty.
Remove and discard the garlic.
Add the 200 g fresh spinach to the pan in two or three handfuls, turning it in the sage butter with tongs or a wooden spoon. Cook for 2–3 minutes until fully wilted and deep green. Season well with salt and pepper.
Pour in the reserved pasta water a little at a time, stirring to emulsify it with the butter and create a loose, glossy sauce. Add just enough to coat the back of a spoon
[ ] 2. you may not need all of it.
Slide the drained ravioli into the pan. Turn them gently to coat in the sauce, adding a splash more pasta water if the pan looks dry. Cook for 1 minute over a low heat so everything comes together.
Divide between warmed plates, ensuring each portion gets plenty of wilted spinach and a few crisp sage leaves. Finish with a grating of vegan Parmesan-style cheese if using, and a final twist of black pepper. Serve immediately.

https://www.cuisinesavvy.com/recipe/emerald-skillet-sauce

External Recipes

Ravioli Ricotta E Spinaci Burro E Salvia (Health Score: 47)

HealthScore: 72

A simple, elegant pasta dish built on wilted spinach and crispy sage, but the 80 g of vegan butter drives saturated fat high and dominates every forkful. Shop-bought white-flour ravioli also limits fibre. Worth making as an occasional treat — just don't mistake "vegan" for "light."