Spinach Ravioli in Sage Butter
You’re an honorary Italian now.
Full Recipe Video:
Servings: 3-4
Ingredients:
1 lb. fresh ravioli (about 20 ravioli)
1/3 stick (4 tbsp.) salted butter
1-2 springs fresh sage
Freshly grated parmesan for garnish
Salt & pepper to taste*
Fill large pot with water and bring to a boil. Once water is boiling, salt generously.
In a large frying pan over medium heat, add butter until melted completely.
Add ravioli to water once boiling. If using fresh pasta, let cook for just a couple minutes. If using frozen, follow instructions on packaging. (See recipe: How to Cook Pasta Al Dente).
Add sage to butter, then add a ladle of pasta water to the butter. Stir until fragrant.
Since the butter is salted, and the parmesan will add salt as well, you might not need to add salt to your butter sauce. Taste and add salt & pepper accordingly if desired.
Add ravioli to butter sauce.
Grate parmesan cheese over the ravioli’s in the pan. Plate 5-6 ravioli’s per plate. Garnish each dish with a sage leaf and enjoy!
Notes:
We really like using fresh ravioli from a local Italian market or wherever you can find them. If you can’t get your hands on any, frozen will work just fine.
This dish looks and sounds very complicated, but as you can see it’s only a few ingredients and a few steps to produce a very refined pasta dish. Your family and friends will be very impressed.
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