Ingredients
Method
- Equipment needed: Large pot for boiling ravioli
- Cook the ravioli in boiling salted water until they float to the surface (typically about 4-6 minutes). Drain.
- In a skillet, melt the unsalted butter over medium heat.
- Add fresh sage leaves to the butter and cook until they become crisp. Remove the sage leaves and set them aside.
- Toss the cooked ravioli in the sage butter sauce.
- Season with salt and black pepper to taste.
- Garnish with grated Parmesan cheese and the crispy sage leaves.