BUTTER AND SAGE RAVIOLI (RAVIOLI BURRO E SALVIA) – Recipe by Piero Benigni – Italian cuisine is simple and this dish makes no exception. It is perhaps the most popular recipe with the classical Italian spinach and ricotta ravioli. Easy and delicate, it has an inimitable taste. Can be prepared in a matter of minutes.
Ingredients for 2 people
- 170 gravioli (6 oz)
- 20 gbutter (3/4 oz)
- 4 leavessage
- 20 gcheese (grated parmesan)
Tools for butter and sage ravioli
- Pot
- Pan
- Chopping Board
- Knife
- Slotted Spoon
- Wooden Spoon
Put a pot of salted water over a high fire. Time it gets to a boil, wash, dry and chop sage. Put the butter in a large pan and melt over a low fire, then add sage. Let simmer and stir for 2-3 minutes, turn off flame and wait ravioli to be ready.
When water is at a rolling boil add ravioli and cook for the necessary few minutes to have them tender. Drain with a slotted spoon and put into the pan. Resume flame and stir until well combined. If too dry, add one or two spoons of the ravioli boiling water.
Serve hot with grated parmesan on top and black pepper if you like. The dish can be kept one day in the fridge or frozen with a 2 months shelf life. In any case, when reheating add a little water to make them soft again.
NOTE
A great variation is to add a good pinch of chopped walnut kernels or pistachios as a topping.