Directions: |
Directions:Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves, discarding stems. Halve and thinly slice ¾ cup shallot. Finely grate Parmesan.
Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts
and cook, stirring, until just golden, 2–3 minutes (watch closely). Using a slotted
spoon, carefully transfer pine nuts to a paper towel-lined plate.
Add ¾ of the shallots to the same skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until crisp,1–2 minutes watch closely). Transfer to paper towel-lined plate with pine nuts to drain; season with salt. Transfer all to a small bowl, then stir in ¼ of the Parmesan and several grinds of pepper.
Add ravioli to boiling water and cook, stirring once or twice, until barely al
dente, 2–3 minutes. Reserve 1 cup cooking water, then carefully drain
ravioli.
Heat 1 tablespoon butter in the same skillet over medium-high. Add remaining
sliced shallots; cook, stirring, until golden, 2–3 minutes. Add ravioli and ½
a cup of the cooking water; simmer until reduced, 3–4 minutes. Add remaining
Parmesan; season to taste with salt and pepper. Cook until sauce is creamy, 1–2
minutes. Add spinach and 1-2 tablespoons cooking water.
Gently stir ravioli and spinach together until spinach is wilted. Serve ravioli and
spinach with crispy pine nut dressing spooned over top. Enjoy! |
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