Ravioli with Sage Butter
2 pkgs. cheese ravioli ½ t. fresh thyme, chopped
1 T. olive oil ½ t. salt
12 whole sage leaves ¼ t. black pepper
6 T. butter 2 T. flat-leaf parsley, chopped
2 T. fresh sage, chopped
Cook ravioli following package directions. Drain. Heat oil in skillet over high heat. Add sage leaves; fry 1 minute on each side or until lightly crisped. Transfer to paper toweling.
In same skillet, melt butter over medium-high heat, letting butter brown slightly. Stir in chopped sage, thyme salt and pepper. Place ravioli on serving platter. Pour herb butter over top. Sprinkle with chopped parsley. Garnish with fried sage leaves. Serve immediately. Serves 6
2 pkgs. cheese ravioli ½ t. fresh thyme, chopped
1 T. olive oil ½ t. salt
12 whole sage leaves ¼ t. black pepper
6 T. butter 2 T. flat-leaf parsley, chopped
2 T. fresh sage, chopped
Cook ravioli following package directions. Drain. Heat oil in skillet over high heat. Add sage leaves; fry 1 minute on each side or until lightly crisped. Transfer to paper toweling.
In same skillet, melt butter over medium-high heat, letting butter brown slightly. Stir in chopped sage, thyme salt and pepper. Place ravioli on serving platter. Pour herb butter over top. Sprinkle with chopped parsley. Garnish with fried sage leaves. Serve immediately. Serves 6
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