One of the most beloved dishes of Italian cuisine. The simplicity of butter and sage lets the soft filling of the ravioli come fully into its own, proof that you can cook grandly with few ingredients.
Ravioli al burro e salvia
Ravioli al burro e salvia
Method
01
Cook the ravioli
Bring a large pan of salted water to the boil and cook the ravioli until cooked (follow the packet, or approx. 4 minutes for fresh).
02
Make the sage butter
Melt the butter in a frying pan over a low heat. Lightly bruise the sage leaves and add them. Season with pepper and salt and let the butter infuse gently so the aromas are released.
03
Combine
Scoop the cooked ravioli straight from the cooking water into the sage butter. If you like, add a small splash of cooking water and sprinkle generously with Parmesan cheese. Gently shake the pan until the ravioli are completely coated in sauce.
04
Serve
Divide between 4 plates and serve straight away.
Tips & notes
Always use fresh sage and a well-matured Parmesan for an authentic flavour. Want to make it entirely yourself? Then make your own ravioli as in Ravioli di mare e bosco, with a ricotta and spinach filling. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Make your own ravioli with a ricotta and spinach filling, following the method of Ravioli di mare e bosco.
- Replace the sage with thyme for a subtler herbal note.
Contains:
Gluten
Milk
Serve with
| Calories | 598 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 6 g |
| Fat | 58 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
