Rating: 3 stars
180 Ratings
  • 5 star values: 29
  • 4 star values: 25
  • 3 star values: 57
  • 2 star values: 51
  • 1 star values: 18
Kate Merker

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Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.

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  • Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.

  • Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.

  • Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.

  • Divide the pasta among bowls and top with the remaining Parmesan.

Nutrition Facts

784 calories; calories from fat 40%; fat 35g; saturated fat 18g; cholesterol 143mg; sodium 713mg; carbohydrates 49g; sugars 1g; protein 26g.
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