Egremont— This recipe for Ravioli and Sage Butter is from my cookbook “What’s on the Board?” Celebrating both food and friendship, the inspiration for the title is an old chalkboard that I use to announce the meal I prepare for friends that I’ve invited for dinner in my home. Each recipe in the book is accompanied by a short anecdote that my friends and I shared together. For example, my friend Douglas can entertain with endless stories like the one about his meeting Benny Goodman who helped him learn the clarinet. Or, my friend Terry who devotes herself to protecting all living things from birds to babies. Such are the ingredients of the meal we enjoyed together. So, gather a friend or three, and enjoy each other’s company and this delicious meal!
Ravioli and Sage Butter
28 medium sized raviolis (I recommend La Pasta brand Cheese & Spinach Ravioli available at Guidos)
1/2 stick butter
1/4 cup olive oil
1 bunch fresh sage leaves, roughly chopped
2 tablespoons kosher salt
1/2 lemon, juiced
1/2 cup shredded Parmesan Reggiano
Select a pot large enough to boil the raviolis. Fill pot 3/4 full with water.
Add the salt and bring the water to boil. Add the ravioli and boil for eight minutes. When the raviolis rise to the surface, test for medium softness.
Meanwhile, melt the butter in a pan. Add the olive oil, and keep warm on small flame, being careful not to burn.
When the ravioli is ready, transfer it to a colander to remove water. Then, transfer the ravioli to a large bowl and immediately add the warmed butter and olive oil. Toss to mix and then add chopped sage, sprinkle with lemon juice, and toss to mix again.
Add shredded parmigiana and serve family style with a simple green salad. Serves four.
