Photo: Thinkstock/Oliver Hoffmann
Serves 4
8 to 12 ravioli, or 1 pound medium-size cut pasta, such as mezze rigatoni, orecchiette or gnocchi
1 stick unsalted butter
20 fresh sage leaves
Grated Parmesan cheese, for serving
Bring a large pot of salted water to boil. Add the pasta and cook until al dente (5 to 7 minutes for ravioli; a little longer for cut pasta).
Meanwhile, heat a large sauté pan over medium heat and melt butter until golden brown. Add sage leaves then the pasta, stirring gently to coat. Serve with Parmesan.
Ingredients
Directions
Bring a large pot of salted water to boil. Add the pasta and cook until al dente (5 to 7 minutes for ravioli; a little longer for cut pasta).
Meanwhile, heat a large sauté pan over medium heat and melt butter until golden brown. Add sage leaves then the pasta, stirring gently to coat. Serve with Parmesan.
Published 09/20/2015
