BUTTER AND SAGE ITALIAN RAVIOLI

INGREDIENTS:

260g Italian Ravioli (Meat or Ricotta)

4tsp Butter, unsalted

2 tbsp Parmesan cheese, grated

1 pinch salt

Optional: Ground pepper to taste.

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked ravioli so that it will be ready when needed.

Method

1. Cook the ravioli in a large pot of boiling, salted water, exactly as you would do for pasta. The cooking time is written on the package: the ravioli are ready when just tender but still firm to the bite.
2. Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and let them infuse a few minutes, until the butter becomes perfumed with the sage aroma. Pay attention not to let the butter burn.
3. When the ravioli are cooked, take them out of the pot using a slotted spoon and transfer them to a colander (ravioli are too delicate to drain them directly into the colander like spaghetti). Drain the pot and put the ravioli back into it. Add the sage butter, the grated parmesan and ground pepper. Toss gently a couple times, then serve in the warmed dishes.