Ricotta and Spinach Ravioli with Sage Butter

Name: Ricotta and Spinach Ravioli with Sage Butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 600 g Fresh ricotta-spinach ravioli; 60 g butter; 10 g fresh sage leaves; 40 g parmesan cheese; 2 g black pepper

Delicate store-bought fresh ravioli tossed in a fragrant sage and butter sauce with a sprinkle of parmesan.

Total: 10 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 14 g
Fat: 18 g
Carbs: 42 g

Ingredients

for 4 servings

Fresh ricotta-spinach ravioli600 g
butter60 g
fresh sage leaves10 g
parmesan cheese40 g
black pepper2 g

Method

5 steps

Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until al dente.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the fresh sage leaves to the butter and cook until the leaves are crisp and the butter is fragrant.
Drain the ravioli and toss them directly into the skillet with the sage butter.
Serve immediately topped with grated parmesan cheese and a dusting of black pepper.