SPINACH & RICOTTA WITH BUTTER AND SAGE SAUCE

Preparation time:   5 mins 

Cooking time   20 mins

Serves 4

  • 500g Mancini Spinach & Ricotta Ravioli
  • 60g unsalted butter, chopped
  • 16-20 small sage leaves
  • 1/2 cup (40g) shaved or grated parmesan cheese
  • Salt and freshly ground black pepper
  • Pine nuts garnish (optional)

Cook frozen ravioli in large pot of lightly salted boiling water for 8 – 12min or until tender but still firm to the bite. Drain the ravioli.

Place chopped butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, swirling pan often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour. Season with salt and pepper to taste.

Add cooked ravioli to frying pan and toss to coat in sauce. To serve, divide pasta among bowls, spooning over any burnt butter that is left in the frying pan. Sprinkle with parmesan and pine nuts and serve immediately.

 

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