Ravioli with Spicy Sage Butter (Giada De Laurentiis) |
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Prep Time: 6 Minutes Cook Time: 5 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
1 pound ricotta and spinach ravioli |
1/4 cup (1/2 stick) unsalted butter, at room temperature |
16 fresh sage leaves, chopped |
1/2 teaspoon paprika |
3/4 teaspoon crushed red pepper flakes |
1 1/2 teaspoons kosher salt |
1/2 cup grated pecorino romano |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
2. In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.
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