1LB Your favourite Ravioli

10 sage leaves

1,5 oz Butter

2 oz Parmigiano reggiano o Grana Padano

0,5 oz Pecorino Romano

Pepper as needed

Choose your favorite ravioli: ricotta and spinach, pumpkin, vegetables in general and cook them like this..Cook the ravioli in a large pot with boiling salted water. The pasta is ready when it is soft but al dente.

Meanwhile, melt the butter over low heat in a saucepan. Add the sage leaves and leave to infuse for a few minutes to flavor the butter well, being careful not to burn it.

Once cooked, remove the ravioli from the water and place them in the pan with the sauce. Stir gently to coat the ravioli well with the sauce and serve immediately on hot plates.