Make an easy pasta recipe that calls for fresh ravioli and an easy pan sauce.
1 24-ounce package fresh cheese ravioli
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
How to Make It
Cook the ravioli according to the package directions.
Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.
Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again.
Divide among individual bowls and top with the remaining Parmesan.
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Absolutely delicious. I set only the crispy sage leaves aside to use for garnish, leaving onion (no shallots on hand) and butter in the pan to wait for the ravs. I tossed in a pint of halved cherry tomates with the parmesan and served the ravs topped with those crispy sage leaves. ... seriously edible. Next time I think I'll use a little lemon zest to brighten it all up.Husband topped with additional parm but I loved em just as described.