Ravioli al Burro e Salvia

Name: Ravioli al Burro e Salvia
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 500 g ricotta ravioli; 80 g butter; 12 sage leaves; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Ravioli al Burro e Salvia hails from the northern regions of Italy, where simplicity meets elegance in everyday meals. Traditionally, this dish graces the table as a primo piatto, often enjoyed during a leisurely lunch or a special dinner. Its origins are rooted in the abundance of fresh dairy and aromatic herbs characteristic of the area, making it a staple in Italian households.

The dish offers an exquisite balance of flavors and textures: the creamy ricotta filling of the ravioli is enveloped in delicate pasta, while the sage-infused butter provides a fragrant, nutty coating. Each bite is a harmonious blend of rich butter, earthy sage, and the subtle saltiness of Parmigiano-Reggiano, creating a luxurious yet comforting experience.

Ingredients

500 gricotta ravioli
80 gbutter
12sage leaves
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water, about three-quarters full, and bring it to a rolling boil over high heat. Once boiling, add a generous pinch of fine sea salt to season the water. This step ensures the ravioli is seasoned from the inside out as it cooks.
While the water is heating, place a wide, non-stick pan over medium heat and add 80 g of butter. Allow the butter to melt slowly, watching for it to turn a light golden brown, which will give it a nutty aroma. Add 12 sage leaves to the pan, letting them sizzle and infuse the butter with their earthy fragrance. Taste the butter sauce and add a small pinch of fine sea salt if needed.
Once the water is boiling, gently add 500 g of ricotta ravioli to the pot. Stir occasionally to prevent sticking. Cook the ravioli until they float to the surface and are tender yet firm to the bite, which indicates they are just shy of done.
Using a slotted spoon, transfer the ravioli directly from the pot to the pan with the butter and sage. Reserve about a cup of the starchy pasta water before draining the pot completely.
Gently toss the ravioli in the butter and sage sauce, ensuring each piece is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it, creating a silky coating on the ravioli.
Once the ravioli are evenly coated and the sauce has reached a creamy consistency, remove the pan from the heat. Grate 40 g of Parmigiano-Reggiano over the ravioli, tossing gently to combine. Serve the Ravioli al Burro e Salvia hot, garnished with extra sage leaves if desired.