Ricotta and Spinach Ravioli in Sage Butter

5 ingredients

12 steps

What you need

500 g (1 lb 2 oz) fresh ricotta and spinach ravioli, from a pasta shop or homemade; pumpkin or plain ricotta filling also works
80 g (6 tbsp) unsalted butter, good quality, it is most of the sauce
12 leaves fresh sage, large, unbruised leaves
50 g (1 3/4 oz) parmigiano reggiano, finely grated
salt, for the cooking water

Restated from the original video

1
Set a large pot of water over high heat; once it boils, add salt, about 10 g per litre.
2
Pat the sage leaves completely dry with a paper towel. Wet leaves spit when they hit the hot fat.
3
Put the butter in a wide frying pan that will hold all the ravioli and melt it over low heat.
4
Add the sage and let it sizzle gently, swirling the pan now and then, until the leaves are crisp and dark green and the butter smells nutty and turns a pale golden brown, 5-7 min.
5
Take the pan off the heat as soon as the butter is light brown, so it does not darken further while the ravioli cook.
6
Lower the ravioli into the boiling water a few at a time and stir once, gently, so they do not stick to the bottom.
7
Turn the heat down to a lively simmer, since a hard rolling boil can burst them, and cook until they float and the edges are tender, 3-5 min.
8
Spoon 3-4 tbsp of the cooking water into the butter pan and swirl it over low heat until the two come together into a light, slightly cloudy sauce.
9
Lift the ravioli out with a slotted spoon, let them drip for a moment, and slide them into the pan.
10
Shake the pan over low heat for about 30 seconds, until every raviolo is glossy with butter.
11
Scatter over half of the parmigiano and shake the pan once more.
12
Serve straight away on warm plates, with the crisp sage leaves on top and the rest of the parmigiano at the table.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.