Ravioli with Spicy and Sage Butter

Giada receipe

Ravioli with Spicy and Sage Butter

Photo by Tara E.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound ricotta and spinach ravioli

  • ¼

    cup (½ stick) unsalted butter, at room temperature

  • 16

    fresh sage leaves, chopped

  • ½

    teaspoon paprika

  • ¾

    teaspoon crushed red pepper flakes

  • teaspoons kosher salt

  • ½

    cup grated pecorino rom


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. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.


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