Cream Sauce Ravioli

Ingredients

• 20 oz ravioli
• 3 tbsp butter
• 1 cup heavy cream
• 2 cloves garlic
• 8 leaves sage leaves
• ½ cup parmesan cheese
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 20 oz ravioli and cook according to package directions until al dente, about 3-5 minutes. Reserve 1/2 cup pasta water before draining.

2. 2

   While the ravioli cooks, melt the 3 tbsp butter in a large skillet over medium heat. Add the 8 sage leaves and 2 minced garlic cloves, cooking until fragrant, about 1-2 minutes.

3. 3

   Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes.

4. 4

   Add the drained ravioli to the skillet along with 1/4 cup of the reserved pasta water. Toss gently to coat the ravioli in the sauce.

5. 5

   Remove from heat and stir in the 1/2 cup grated parmesan cheese until melted and creamy. Season with the 1 tsp black pepper and salt to taste.

6. 6

   Serve immediately, garnished with extra black pepper and fresh microgreens if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Measuring cups and spoons
• Chef's knife
• Cutting board

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