Ravioli with Spicy Sage Butter Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 pound ricotta and spinach ravioli 1/4 cup (1/2 stick) unsalted butter, at room temperature 32 fresh sage leaves, chopped 1/2 teaspoon paprika 3/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons kosher salt 1/2 cup grated pecorino romano
			Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl. In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Add pasta to pan and a few tablespoons of the pasta water and salt, stir to coat pasta well. Sprinkle with cheese and serve.