Gorgonzola Walnut Ravioli with Sage Butter Recipe

Gorgonzola Walnut Ravioli with Sage Butter Recipe

Photos of Gorgonzola Walnut Ravioli with Sage Butter Recipe

You could use any pasta here, but using those classic square-shaped pastas makes this gorgonzola ravioli positively decadent. Enjoy a mouthwatering dish every time with a filled ravioli, tossed in a lusciously nutty sage butter and creamy sauce.

This gorgonzola ravioli boasts a rich Italian dish of chewy ravioli smothered in a creamy and cheesy walnut cream sauce.

Cook: 15 mins
Total: 15 mins


  • 7 oz ravioli, or cheese-stuffed mini ravioli, cooked and cooled
  • 4 oz gorgonzola cheese
  • oz walnuts, roasted and chopped
  • 2 tbsp unsalted butter
  • 1 tbsp sage leaves, fresh, washed, and wiped dry
  • ¾ cup heavy cream
  • salt and ground white pepper, to taste

For Garnish:

  • 1 tbsp parmesan cheese, grated or powdered
  • 1 tsp parsley


  1. In a bowl, fold to combine chopped walnuts, gorgonzola cheese, and cream. Set aside.
  2. Melt butter in a skillet over medium heat, and continue heating until foam subsides and butter begins to turn brown.
  3. Add sage and saute briefly until fragrant, no more than a minute.
  4. Stir in walnut and gorgonzola cream mixture.
  5. Fold the ravioli into the sauce until well-coated.
  6. Adjust seasoning to taste with salt and pepper.
  7. Serve with grated parmesan cheese and sage leaves.


  • Sugar: 4g
  • :
  • Calcium: 479mg
  • Calories: 1277kcal
  • Carbohydrates: 52g
  • Cholesterol: 250mg
  • Fat: 106g
  • Fiber: 6g
  • Iron: 12mg
  • Monounsaturated Fat: 22g
  • Polyunsaturated Fat: 26g
  • Potassium: 450mg
  • Protein: 37g
  • Saturated Fat: 46g
  • Sodium: 1480mg
  • Trans Fat: 1g
  • Vitamin A: 2128IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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