Recipe

		Ravioli with Spicy Sage Butter
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.