By Daniel Mancini

Ingredients

1 lb of ricotta-filled ravioli
6 tbs of a high quality butter
12-15 fresh sage leaves
2 garlic cloves sliced thin
½ tsp of fresh cracked black pepper
Freshly grated Romano cheese
Fresh basil

Directions

1. Add the butter to a large skillet on a medium heat
2. Once melted add the garlic, pepper, and sage leaves
3. Sauté stirring for 5 to 10 minutes, remove some of the foam that comes to the top with a spoon.
4. You want the butter to turn golden brown but do not let it burn. Keep stirring along the way, and when it turns golden and you smell a nutty aroma, remove the skillet from the heat.
5. Cook your ravioli in salted water, then carefully move them right to the skillet using a slotted spoon. 
6. Put the heat to medium under the skillet and spoon the butter sauce onto the ravioli just for one minute.
7. Plate the ravioli or move to a platter, spoon the butter sauce onto them, and finish with pecorino Romano and fresh basil.

Notes

Have your sauce ready and heated in a large skillet and then add your cooked pasta directly to the sauce in the skillet. Sauté and toss for just 30 seconds on medium heat to incorporate the sauce into the pasta and serve immediately.

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