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Make an easy pasta recipe that calls for fresh ravioli and an easy pan sauce.

Kate Merker
Recipe by Real Simple January 2007

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Credit: Michele Michael

Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

784 calories; calories from fat 40%; fat 35g; saturated fat 18g; cholesterol 143mg; sodium 713mg; carbohydrates 49g; sugars 1g; protein 26g.
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