I love sage and look for recipes which will enhance this wonderful herb and Ravioli Bella Firenze does just that. The robust flavors of sage tossed with butter is the perfect complement to spinach and ricotta ravioli. Delicious, quick and easy to make, it is a comfort food to be enjoyed anytime.
Ravioli Bella Firenze
adapted from
Da Silvano Cookbook
Silvano Marchetto
Ingredients
Fine sea salt
1 pound spinach and ricotta ravioli,
fresh or frozen
1 tablespoon unsalted butter
4 to 6 fresh sage leaves
Freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of salted water to boil. Add the ravioli and cook until done, 1 to 2 minutes for fresh or 3 to 4 minutes for frozen. When the ravioli rises to the top of the pot, they are done.
About one minute before the ravioli are done, melt the butter in a a saute pan large enough to hold ravioli over medium heat. Let the butter turn golden brown but do not burn it. When the ravioli are done, use a slotted spoon to transfer them to the pan with butter. Add the sage leaves and toss the ingredients together as they cook for a minute. Season the ravioli with salt and pepper.
Serve the ravioli family style from a large serving bowl, or divide among individual bowls. Sprinkle Parmigiano- Reggiano over the top or serve along side on the table.
Wine suggestion: Chardonnay
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adapted from
Da Silvano Cookbook
Silvano Marchetto
Fine sea salt
1 pound spinach and ricotta ravioli,
fresh or frozen
1 tablespoon unsalted butter
4 to 6 fresh sage leaves
Freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of salted water to boil. Add the ravioli and cook until done, 1 to 2 minutes for fresh or 3 to 4 minutes for frozen. When the ravioli rises to the top of the pot, they are done.
About one minute before the ravioli are done, melt the butter in a a saute pan large enough to hold ravioli over medium heat. Let the butter turn golden brown but do not burn it. When the ravioli are done, use a slotted spoon to transfer them to the pan with butter. Add the sage leaves and toss the ingredients together as they cook for a minute. Season the ravioli with salt and pepper.
Serve the ravioli family style from a large serving bowl, or divide among individual bowls. Sprinkle Parmigiano- Reggiano over the top or serve along side on the table.
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