YOU DON’T PING ME ON THIS?!?!?!
Two tablespoons salted butter.
1/4 tsp dry, ground sage
juice from 1/2 small lemon.
Healthy grind of pepper.
Serves two
Bring a medium skillet to fairly high heat. Add the butter and reduce the heat. Stir occasionally and the butter will become brown from heat. Add sage and pepper and stir. You can remove from heat once the butter is brown while the raviolis cook
Drain the raviolis.
Add the lemon juice to the butter sauce then add the raviolis back to the butter pan, toss lightly.
Garnish with Parmesan cheese.
I’ve made scratch ravioli a few times, they’re very good!
Learning to make homemade pasta (including ravioli) joined my “bucket list” last year. I bought an Atlas Pasta Machine which hand cranks out the pasta sheets for lasagna, and has cutting attachments for fettucini and spaghetti. I also bought a ravioli mold. I’m not an Italian grandma, but I pretend I am when I make it up fresh. I do whatever filling sounds good, from cheese to sausage and spinach, to pumpkin. I use the preserved heirloom tomatoes from last years garden for most of the sauces. The pasta dough is easy enough, about 2/3 cups flour and an egg (a little drop of olive oil if you want) per person. I salt mine in the boiling water because salt can’t go into the rolling machine. I love pasta, and store-bought can’t even come close to home-made.