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Ravioli alla salvia

List of Ingredients




3 sticks unsalted butter
3 ounces of fresh sage, chopped
1/4 cup of vegetable stock
1 pound of ravioli stuffed with ricotta and spinach
1/2 cup of Parmigiano Reggiano
1 tablespoon chopped parsley



Recipe



Melt the butter in a pan, add the sage and sauté for about 20 seconds. Add the vegetable stock and mix well with the butter on a low flame. Cook until sauce has a creamy texture. In a separate pot, boil the ravioli until al dente. Add the cooked ravioli to sauce and mix
to coat.

Add the Parmigiano Reggiano and sprinkle with some chopped parsley. Serve warm