Ravioli makes a comforting meal, and it doesn’t have to mean making pasta from scratch. Pair Ceccato’s homemade Farina ravioli with a simple butter and sage sauce for an easy dinner at home.
After our ravioli masterclass at Lago, we wanted to share a way for everyone to enjoy ravioli in their own kitchen—whether you joined us or are discovering the dish here.
Butter and Sage Ravioli
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
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1 box Ricotta & Spinach Ravioli or Pumpkin & Amaretto Ravioli
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40 g butter
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6–8 fresh sage leaves
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2 tablespoons finely grated Parmesan, plus extra to serve
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2–3 tablespoons ravioli cooking water
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Black pepper
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Optional: a little lemon zest
Method
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Bring a large pot of well-salted water to a gentle boil. Add the ravioli straight from frozen and cook for 3–4 minutes, or until they float. Check the cooking instructions on the pack.
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While the ravioli cooks, melt the butter in a wide pan over medium heat. Add the sage leaves and cook until the butter is lightly golden and smells nutty.
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Before draining the ravioli, reserve a little of the cooking water. Lift the ravioli out gently with a slotted spoon and add them to the pan.
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Add 2 tablespoons of cooking water and toss gently to coat. Add a little more water if needed to make a light, glossy sauce.
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Finish with Parmesan and black pepper. Add a little lemon zest if you like, and serve straight away.
Other sauce ideas for ravioli
The right sauce lets the filling shine. Try these simple pairings:
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Ricotta & Spinach Ravioli: Try a light tomato and basil sauce, or a little lemon zest stirred into a simple Parmesan cream sauce.
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Pumpkin & Amaretto Ravioli: Pair with a light Parmesan cream sauce, or keep it simple with extra-virgin olive oil, Parmesan and toasted nuts.
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Enjoy ravioli at home
Keep a box in the freezer for a quick meal that still feels special. Shop Ricotta & Spinach Ravioli or Pumpkin & Amaretto Ravioli from Ceccato.