Ravioli with Spicy Sage Butter

  • Level: Easy
  • Total: 11 min
  • Prep: 6 min
  • Cook: 5 min
  • Yield: 4 servings
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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


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.

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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