Ravioli with Spicy Sage Butter

2019-07-21
  • Yield : 4 servings
  • Prep Time : 6m
  • Cook Time : 5m
  • Ready In : 11m
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Ingredients

  • 1 pound ricotta and spinach ravioli
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 16 fresh sage leaves, chopped
  • 1/2 teaspoon paprika
  • 3/4 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup grated pecorino romano

Method

Step 1

Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.

Step 2

In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.

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