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Ingredients
- 4 tblsps butter (or 2 butter and 2 oil)
- 24 sage leaves
- 1 cup of chicken bouillon
- 500 grams of ravioli
- Parmesan
- Salt and pepper
Preparation
Step 1
1 Melt butter and oil and infuse the sage leaves. 2 Cook the ravioli in boiling water according instructions. 3 Keep some cooking water. 4 Turn the raviolis in the butter bouillon and sage mixture adding cooking water. 5 Serve with pieces of parmesan.