Italian · medium
Ravioli di Ricotta e Spinaci
Classic cheese-and-spinach filling with butter or tomato.
Steps
- 01
Melt butter with sage until lightly browned and fragrant.
~4 min
- 02
Cook fresh ravioli in salted water until tender; toss with sage butter and cheese.
~6 min
Tips
- Filled pasta is done when it floats and the edges lose chalkiness.
- Salt the water—fillings are already seasoned but pasta still needs it.