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Italian · Lunch, dinner

Ravioli with Butter and Sage

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Burro e salvia is a classic northern Italian dressing for filled pasta. Browned butter and crisp sage contribute aroma without overwhelming a squash, cheese, or meat filling.

Ingredients

  • 500 g fresh ravioli
  • 100 g unsalted butter
  • 16 fresh sage leaves
  • 50 g Parmigiano-Reggiano
  • Salt and black pepper

How to cook

  1. Melt butter with sage over medium heat until it smells nutty and the milk solids turn amber; do not burn it.
  2. Boil ravioli in salted water until tender. Reserve a little water and transfer ravioli to the butter.
  3. Swirl gently with a splash of water. Finish with Parmigiano and pepper.

Recipe photographs link to their original publishers.