Ravioli with Sage Butter

🔥 Prep

• Measure 500 g ravioli and set aside.
• Cut 4 tbsp butter into cubes for easier melting.
• Rinse 10 fresh sage leaves, pat dry, and roughly chop.
• Grate 0.25 cup (about 25 g) Parmesan cheese.

🔥 Cook

• 1. Bring a large pot of salted water to a boil over high heat.
• 2. Add the 500 g ravioli and cook according to package instructions, usually 3‑4 minutes for fresh or 8‑10 minutes for frozen, until al dente.
• 3. While the pasta cooks, place 2 tbsp of the butter in a skillet over medium heat and melt until foamy.
• 4. Add the chopped sage leaves to the butter and sauté for 30 seconds until fragrant, being careful not to burn.
• 5. Reserve ½ cup of pasta cooking water, then drain the ravioli.
• 6. Transfer the drained ravioli to the skillet with sage butter, toss to coat, and cook for 1 minute over low heat, adding a splash of the reserved pasta water if needed to loosen the sauce.
• 7. Stir in the remaining 2 tbsp butter and the grated Parmesan, mixing until melted and glossy, about 30 seconds.
• 8. Taste and season with a pinch of salt and freshly ground black pepper if desired.

🔥 Serve

• Plate the ravioli in shallow bowls, drizzling any extra sage‑butter sauce from the pan.
• Garnish with additional grated Parmesan and a few whole sage leaves for aroma.
• Serve immediately with a simple green salad dressed with lemon vinaigrette and crusty bread on the side.