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Ravoli With Fresh Sage Butter Recipe

Ingredients

How to make it

  • Julienne 6 or so sage leaves. Put aside. Chop enough sage to pack 1/2 cup.
  • Bring a large pot of water to a boil, Salt the water. Add ravoli and cook until al dente.
  • Melt about 6 tbsp butter in a large skillet. Add chopped sage, salt & pepper to taste. Cook over medium heat until butter just begins to brown & bubble, sage should be crispy.
  • Drain ravoli, save 1/4 cup cooking water. Immediately put pasta in a warm bowl, add remaing butter. Toss with melted butter & sage mixture and add enough cooking water to make a sauce. Salt & pepper to taste, sprinkle with julienned sage. Enjoy!

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The Cook

nativeprincess Magalia, CA

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