Ravioli burro e salvia
What better complement to the hectic shopping season than a simple yet elegant Italian dinner? Less is more when you have quality ingredients. Don’t shy away from quality pasta—fresh Ravioli makes any dish a special occasion. I used cheese and pear ravioli, but you can choose any flavour. Freshly grated, aged Parmigiano-Reggiano (real Parmesan) cheese makes you an authentic Italian in minutes. Plus, it tastes good (there’s a reason we’re so picky). You could also substitute dried noodles such as spaghetti or linguini for a weekday meal (there’s no shame in that!)
Butter and Sage Ravioli
- 1 lb (500 g) fresh or frozen ravioli
- 2 tbsps (30 mL) salt
- 1/3 cup (80 mL) butter
- 30 sage leaves, coarsely chopped
- 1/2 cup (125 mL) Parmasean
- Fine salt and coarsely black pepper to taste
- Bring a large pot of water to a boil, add 2 tbsps (30 mL) salt and return to a boil. Add the ravioli and cook 4 to 5 minutes or until pasta is firm and slightly undercooked. Noodles will continue cooking in the sauce. Reserve 2 tbsps (30 mL) of cooking water. Drain the noodles and return them to cooking pot and cover to keep warm until ready to use. Set aside.
- TO MAKE BUTTER SAGE SAUCE In a saucepan large enough to hold all of the ravioli noodles melt butter over medium heat. When butter begins to bubble reduce heat to low and cook until butter is browned, about 4 to 5 minutes. Add the sage and cook until the sage is lightly darkened green around edges and aromatic, about 2 to 3 minute. Toss butter sauce frequently.
- Add the noodles and mix thoroughly, toss to combine. Cook the noodles in butter sauce for about 2 to 3 minutes until coated and heated through. If the mixture seems dry, add reserved water, a tablespoons at a time until the noodles are well coated. Add about 1/4 cup (60 mL) of Parmesan and stir to combine. Taste and adjust seasoning with salt and pepper. Serve with remaining 1/4 cup (60 mL) Parmesan alongside, and enjoy immediately.