Ingredients with Measurements:
- 1 package of spinach and ricotta ravioli (approximately 20 pieces)
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Tongs
- Grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the spinach and ricotta ravioli to the boiling water and cook for 3-4 minutes or until they float to the top.
3. While the ravioli is cooking, melt the butter in a large skillet over medium heat.
4. Add the sage leaves to the skillet and cook for 1-2 minutes or until the butter is lightly browned and the sage leaves are crispy.
5. Remove the skillet from heat and set aside.
6. Once the ravioli is cooked, use tongs to transfer them to a colander to drain.
7. Add the drained ravioli to the skillet with the sage butter sauce and toss to coat.
8. Sprinkle grated Parmesan cheese over the ravioli and season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for ravioli
- Medium heat for sage butter sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Use any type of ravioli you prefer
- Substitute unsalted butter with olive oil or margarine
- Use dried sage leaves instead of fresh sage leaves
Variations:
- Add chopped garlic to the sage butter sauce for extra flavor
- Substitute the Parmesan cheese with another type of cheese, such as Romano or Asiago
- Add chopped walnuts or pine nuts to the sage butter sauce for a crunchy texture
Tips and tricks:
- Don't overcook the ravioli, as they can become mushy
- Reserve some pasta water to add to the sauce if it becomes too thick
- Use a non-stick skillet to prevent the ravioli from sticking to the pan
Storage instructions:
- Store any leftover ravioli and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ravioli and sauce in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a bed of fresh spinach leaves for a pop of color
- Garnish with additional fresh sage leaves for a decorative touch
Pairings:
- Serve with a side of garlic bread or a Caesar salad for a complete meal
- Pair with a glass of Pinot Grigio or Chardonnay for a delicious wine pairing
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sage butter sauce is too thick, add a splash of pasta water to thin it out
- If the ravioli is sticking to the pan, add a little more butter or oil to the skillet
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses
- Store any leftovers in the refrigerator and consume within 3 days
Food history:
- Ravioli is a traditional Italian dish that originated in the city of Genoa in the 14th century
- Spinach and ricotta ravioli is a popular variation of the classic dish
Flavor profiles:
- Creamy and savory with a hint of sage
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Italian