Ravioli with Butter and Sage Sauce
Recipe by Thekla Papavasileiou & Andri Theodoulou.
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INGREDIENTS
- 750g ravioli
- water
- 1 vegetable or chicken stock cube
- ½ cup unsalted butter, cut into cubes
- 3 cloves garlic, minced
- ¼ cup sage leaves (spatzia), cut into strips
- freshly ground black pepper, to taste
- lemon juice
- ¼ cup grated Parmesan
METHOD
- In a pot, bring plenty of water to a boil and add the stock cube. Once boiling, add the ravioli and cook for 8–10 minutes, or a little longer if frozen.
- Meanwhile, in a large pan, heat the butter over medium heat until melted and it begins to turn golden brown and fragrant (beurre noisette).
- Swirl the pan occasionally to prevent burning. Add the garlic and sage and cook for 1–2 minutes, until fragrant and the sage becomes slightly crispy.
- Add the pepper and lemon juice. Transfer the ravioli directly to the pan with a little of their cooking water and toss gently to coat them with the sauce.
- Serve immediately, sprinkling with Parmesan and a few extra drops of lemon juice.
