How to Make BUTTER SAGE RAVIOLI Like an Italian

Boil a large pot of water with a generous spoon of sea salt or rock salt until boiling.

Add the frozen manona ravioli to the boiling water and stir immediately to prevent sticking.

Boil the ravioli for about 20 minutes, stirring occasionally.

While the ravioli are boiling, prepare the sauce by melting 150-200 g of butter in a pan over medium-low heat.

Add a generous amount of fresh sage leaves to the melted butter to infuse flavor, adjusting the amount to taste.

Cook the butter and sage for about 5 minutes on low heat, ensuring the sage does not burn.

Once the ravioli are cooked, drain them and add them directly to the butter and sage sauce in the pan.

Gently toss the ravioli in the sauce to coat them without breaking them, ensuring they absorb the butter.

Add a generous amount of Pecorino Romano cheese, crushed pistachios, and lemon zest to the ravioli and toss again to combine.

Serve the ravioli by placing some butter sauce at the bottom of the plate, adding the ravioli on top, and garnishing with more Pecorino Romano, lemon zest, sage, and crushed pistachios.

Equipment Needed

Spice Level:

Allergens