Instructions:
In a large pot, bring water to a rolling boil. Slide the ravioli carefully into the water and stir gently. Cook ravioli at a slow boil for 6 to 8 minutes, until al dente. While ravioli is cooking, melt butter in a small saucepan. After butter is melted, pull fresh sage leaves off their stems and drop into butter. Cook the butter over low heat for about 2 minutes, until the butter starts to brown. Drain the ravioli in a colander, and place on a serving platter. Sprinkle Parmigiano-Reggiano on top of ravioli. Pour butter and sage sauce on top of ravioli and serve immediately. Serves 4 to 6.
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