Ravioli With Sage Butter Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The Ski House Cookbook Ingredients:
1 lb frozen ravioli (or fresh) |
5 tablespoons unsalted butter, cut into pieces |
1/4 cup chopped walnuts |
1 tablespoon chopped fresh sage (plus extra leaves for garnish) |
salt |
fresh ground black pepper |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.
2. Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
3. Stir in walnuts and chopped sage; cook for 1 minute.
4. Season with salt and pepper; remove from heat.
5. Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
6. Toss to coat; serve immediately, topped with more pepper and whole sage leaves.
|
|