How to Make BUTTER SAGE RAVIOLI Like an Italian

By Vincenzo's Plate · 15 min

Ingredients

Instructions

1. Bring a large pot of water to a rolling boil, add 1 large teaspoon of rock salt and let it dissolve.
2. Add the ravioli and cook according to the package instructions, or until al dente if homemade. Stir quickly so they do not stick together.
3. While the ravioli cook, zest the lemon and set the zest aside.
4. Melt the butter in a large pan over medium-low heat. Gradually add the sage leaves and stir with a wooden spoon, cooking for about 3 minutes and stirring now and then so the butter does not burn.
5. Drain the cooked ravioli and add them straight to the butter and sage pan. Toss gently so each one is coated.
6. Take the pan off the heat, then add the grated Pecorino, crushed pistachios and lemon zest. Toss or gently stir to combine.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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