pound ricotta and spinach ravioli
cup (½ stick) unsalted butter, at room temperature
fresh sage leaves, chopped
teaspoon crushed red pepper flakes
teaspoons kosher salt
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.