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Butter and Sage Ravioli

21 Reviews
80% would make this recipe again

The combination of pasta and sauce is almost a science in itself and every Italian cook will have his/her personal view on this theme. Filled pasta like ravioli have so much flavour on their own that they do not need to be overwhelmed by a powerful sauce. In this case, one of the best sauces is «Burro e Salvia» (butter and sage). It is also the easiest one to make.

Preparation : 5 min Cooking : 10 min
450 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly

Ingredients

260 g ravioli (meat) 37 units
4 tsp butter, unsalted 18 g
20 leaves fresh sage 6 g
2 tbsp Parmesan cheese, grated 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked ravioli so that it will be ready when needed.

Method

  1. Cook the ravioli in a large pot of boiling, salted water, exactly as you would do for pasta. The cooking time is written on the package: the ravioli are ready when just tender but still firm to the bite.
  2. Meanwhile, melt the butter in a small saucepan over low heat. Add the sage leaves and let them infuse a few minutes, until the butter becomes perfumed with the sage aroma. Pay attention not to let the butter burn.
  3. When the ravioli are cooked, take them out of the pot using a slotted spoon and transfer them to a colander (ravioli are too delicate to drain them directly into the colander like spaghetti). Drain the pot and put the ravioli back into it. Add the sage butter, remove the leaves, then add the grated parmesan and ground pepper. Toss gently a couple times, then serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (150g)

Amount

% Daily Value

Calories

450

Fat

14 g

22 %

Saturated 6.6 g
+ Trans 0.5 g

36 %

Cholesterol

60 mg

Sodium

490 mg

20 %

Carbohydrate

62 g

21 %

Fibre

4 g

16 %

Sugars

1 g

Protein

19 g

Vitamin A

9 %

Vitamin C

2 %

Calcium

13 %

Iron

33 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 3 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Fibre, Magnesium, Vitamin A
Good source of  :
Phosphorus
Excellent source of  :
Iron, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Meat and Alternatives 0
Fats 3

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Members' Reviews

21 Reviews (19 with rating only ) 80% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
zunmar
february 20, 2014 | I would make this recipe again

I have been making this for years. The only difference is I don't remove the sage leaves before serving. They are delicious! If you like, just tear or cut them in small pieces.

Useful 0
Katharsis
february 05, 2009 | I would make this recipe again

This was pretty greasy, but I really enjoyed the sage flavour. I think next time I want to make this, I'll use a white sauce and infuse that with the sage.

Useful 1

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | High Iron | Italian

Top Reviews

View All Reviews
Katharsis
february 05, 2009 | I would make this recipe again

This was pretty greasy, but I really enjoyed the sage flavour. I think next time I want to make this, I'll use a white sauce and infuse that with the sage.

Useful 1
zunmar
february 20, 2014 | I would make this recipe again

I have been making this for years. The only difference is I don't remove the sage leaves before serving. They are delicious! If you like, just tear or cut them in small pieces.

Useful 0