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BUTTER SAGE RAVIOLI Recipe

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This recipe for BUTTER SAGE RAVIOLI is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ravioli of your choice
200 g / 7oz organic grass-fed butter
Fresh sage leaves small bunch ( start with about 4-5 leaves then add 6-7
Lemon zest
Pistachios crushed
Parmesan or Pecorino grated
Directions:
Directions:
1. Bring a large pot of water to a boil on high-heat, then add 1 large teaspoon of rock salt and allow it to dissolve. Add in the ravioli of choice and cook according to the package instructions - or taste test until al-dente if homemade. Quickly stir to prevent the ravioli from sticking together.

2. While the ravioli are cooking, use a grater to zest the lemon and set aside.

3. Heat a large pan and melt the butter over medium-low heat. Gradually add the fresh sage leaves and stir with a wooden ladle. Cook for about 3 minutes, stirring occasionally to prevent the butter from burning.

4. Once the ravioli are ready, strain them and add directly to the pan with the butter and sage sauce. Give them a gentle toss to ensure each one is well coated.

5. Remove from heat, then add the grated Pecorino, crushed pistachios, and lemon zest. Toss everything together or use a spoon to gently stir.

HOW TO SERVE:
Start by scooping a spoonful of brown butter sauce onto a flat plate, letting it coat the bottom. Sprinkle some Pecorino or Parmesan, then place the ravioli on top. Add more sage leaves, extra grated pecorino, lemon zest, and crushed pistachios to finish. Finally, drizzle butter sauce over the top for an extra glossy finish and a touch of black pepper.

 

 

 

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