Pronunciation: ra-vee-OH-lee 

Ravioli are small, square pillows of stuffed pasta that are often served with a light sauce. The pillows are formed with two layers of flat pasta, the first layer has a mound of filling placed on top of it and then the second layer is placed over the filling. The edges are then crimped to seal the filling in the pasta The traditional filling is ricotta cheese mixed with spinach or some other cooking green, but they can be filled also with wild mushrooms, sweet potatoes, winter squash, goat cheese, lobster, nuts, and even prunes. Ravioli are usually topped with a tomato or cream sauce, with grated cheese or just butter, oil or cream.  Cooking time 3 to 5 min. Don't overcook them or they'll fall apart. 

 

The Recipe:

Ravioli with Sage Butter
(preparation time: 20 minutes)

Ingredients for 4 people:
20 small sage leaves
2 ounces and half unsalted butter
3 ounces and half parmesan cheese, grated
Ravioli 28 ounces

 

Preparation:
Melt the butter in a large frying pan until foaming, throw in the sage leaves and a little parmesan and fry for a few seconds, then remove the pan.  Bring a pot of water to a boil. Drop in the salt and the ravioli, and cook for some minutes. Drain the pasta. Pour the sage butter over the ravioli, with some other grated parmesan cheese if liked. Serve immediately.

 

Match Wine: Franciacorta Bianco Doc