This dish is as elegant as it is easy, especially if you buy a good pre-packaged ravioli. It’s serves as a filling first course or side dish to beef, veal, pork or chicken.
Place the ravioli in a pot of boiling, salted water. Then melt the butter in a large skillet over medium heat until it’s golden. Careful not to let it get too brown or burn. Toss in a handful of fresh sage leaves and stir them a few moments until they’re wilted. I picked this sage from my herb garden earlier in the year. It normally lasts through the winter and then comes back full force in the spring. I was beginning to think sage could survive nuclear war. But this past late winter was so cold, my sage finally threw in the towel. I couldn’t believe it would just up and leave me like that. I just planted some little young-uns about a week ago and already they’ve grown about two inches.
Drain the ravioli well and add them to the butter and sage. Toss gently and serve with parmesan cheese. I won’t kid you, this dish is so rich you’ll want to make another batch four days later when you’re hungry again.
Ravioli with Sage Butter
Yield: Serves 4
Total Time: 20 minutes
- 1 9 ounce refrigerated package of four-cheese ravioli, such as Buitoni
- 7 tablespoons unsalted butter
- 11 - 12 sage leaves, gently washed and dried on paper towels
- parmesan cheese
- Cook ravioli in 4 quarts boiling, salted water according to package directions. In the meantime, melt butter in a skillet over medium heat until it turns a deep golden color.
- Drain the ravioli well and gently stir into the skillet with the melted sage/butter mixture.
- Serve the ravioli on heated plates and pass the parmesan at the table.