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.

    Next Story