Ricotta Filled Ravioli With Butter, Sage, And Grated Parmesan Recipe by Fabio Del Buono
 Ingredients 15 minutes Serves 4 servings 1.1 lbs ricotta-filled ravioli (500 grams) 1 1/4 cups grated Parmesan cheese (150 grams) 7 oz unsalted butter (200 grams) 5 fresh sage leaves Black pepper, to taste Salt, to taste 1.1 lbs ricotta-filled ravioli (500 grams) 1 1/4 cups grated Parmesan cheese (150 grams) 7 oz unsalted butter (200 grams) 5 fresh sage leaves Black pepper, to taste Salt, to taste Cooking Instructions 15 minutes 1 Bring a large pot of salted water to a boil for the ravioli. 2 In a skillet, add the butter and sage leaves. Melt over low heat. 3 Once the butter is melted, season with salt and black pepper. 4 Cook the ravioli until al dente, then transfer them to the skillet with the melted butter and toss to coat. 5 Place the ravioli on a serving platter, pour the butter sauce over them, sprinkle generously with grated Parmesan, and serve. 1 Bring a large pot of salted water to a boil for the ravioli. 1 Bring a large pot of salted water to a boil for the ravioli. 2 In a skillet, add the butter and sage leaves. Melt over low heat. 2 In a skillet, add the butter and sage leaves. Melt over low heat. 3 Once the butter is melted, season with salt and black pepper. 3 Once the butter is melted, season with salt and black pepper. 4 Cook the ravioli until al dente, then transfer them to the skillet with the melted butter and toss to coat. 4 Cook the ravioli until al dente, then transfer them to the skillet with the melted butter and toss to coat. 5 Place the ravioli on a serving platter, pour the butter sauce over them, sprinkle generously with grated Parmesan, and serve. 5 Place the ravioli on a serving platter, pour the butter sauce over them, sprinkle generously with grated Parmesan, and serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on December 15, 2024 20:07 Paola La Priorità, per chi cucina, è l'attenzione al benessere delle persone. 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