By now you know that weekly meals in my house are made short on time but big on taste. This dish is no different - and this was a huge hit with the little ones. I love this meal and it can be augmented, of course, but why bother? It's simple and it's simply perfect in its ease. A nutty brown flavor, flecks of browned butter, a subtle hint of fresh herbs...hmmm. This dish tends to show up on menus in the fall for Thanksgiving coupled with pumpkin ravioli (and that is awesome) but I think when you have really green sage growing like wild in the backyard you should pick and use.
Ravioli with Sage Butter
3 pkgs. of frozen mini ravioli
8 large sage leaves, washed and dried, stems removed
10 Tbsp. unsalted butter
Parmesan cheese, to taste
Boil water for ravioli and cook according to directions. With about 3 minutes left in the cooking for the ravioli, melt butter over high heat in a large saute pan. When butter is thick and foamy and all pieces have melted, toss in sage leaves and swirl around with spoon about 1 minute.
Drain ravioli and pour into large serving dish. Pour sauce over ravioli and stir. Serve with grated cheese.
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