Ravioli filled with ricotta and spinach become decadent when paired with a simple sage butter sauce. This dish is both elegant and comforting.
Ingredients
- 500g fresh ravioli (ricotta-spinach filling)
- ½ cup unsalted butter
- 8 fresh sage leaves
- ½ cup Parmesan cheese
- Salt and pepper
Instructions
- Cook ravioli gently in salted water until they float.
- In a pan, melt butter with sage leaves until fragrant and golden.
- Toss ravioli in sage butter, season, and top with Parmesan.
Tips
- Use fresh ravioli for best results.
- Brown butter slightly for nutty flavor.
- Don’t overcrowd the pot when boiling ravioli.
