Ravioli with Spicy Sage Butter

**Update 3/13: Recipe has been modified for gluten-free diet. Pictures are not of gluten-free items.**

Though last week I posted about Zucchini and Goat Cheese “Crustless” Quiche, the following recipe was the actual first meal I made in my new kitchen:

Isn’t it such a lovely light-filled kitchen? The fridge is out of frame, and on the left we have two sets of French doors. Yesterday, the weather was so lovely that I cooked with the doors open. With Aretha Franklin playing in the background, the scene was idyllic. And then a bee flew in and I had to chase it away. Not the brightest idea I’ve ever had.

I’ve always adored ravioli, but in restaurants it tends to be drowned in sauce, so I hardly ever order it. This quick butter sauce adds the perfect amount of kick to 5-cheese or ricotta and spinach ravioli. Just a little drizzled over your ravioli, and you’ve got a dish drenched in flavor rather than in heavy tomato sauce. I’ve adapted this recipe from one of my favorite chefs, Giada di Laurentiis. (Is it sad that I can’t hear her name now without thinking of Pretty Little Liars?)

Ravioli with Spicy Sage Butter
(adapted from Giada di Laurentiis)
Serves 1-2

18 pieces gluten-free cheese or ricotta and spinach ravioli (Conte’s brand makes a g-free ravioli. If you’re in the ATX, you can find it at the HEB on 41st and Red River)
2 tablespoons butter
10-12 fresh sage leaves, chopped
1/2 tablespoon gluten-free red pepper flakes
1/4 tablespoon gluten-free paprika
1/4 cup pasta water
Parmesan for topping

1. Bring a medium saucepan of salted water to boil. Add ravioli, cooking for about five minutes. While ravioli cooks, melt butter in a small skillet. Once melted, add olive oil, sage, red pepper flakes, and paprika. Swirl together.

2. When ravioli is cooked through (all pieces float to the top), use a slotted spoon to transfer ravioli to skillet. Add 1/4 cup of pasta water. Toss ravioli with sauce until the butter begins to bubble and brown.

3. Spoon ravioli onto a plate. Drizzle with as much sauce as you like.

Modification when making a smaller serving: Prepare same amount of sauce, but only cook 9 pieces of ravioli. Leftover sauce can be refrigerated for 2-3 days.

I like to eat this dish along with a glass of milk because of my ridiculously low tolerance for spice.
Thanks for reading! Up next: Eggplant, Feta, and Tomato Bruschetta.


3 thoughts on “Ravioli with Spicy Sage Butter

    • Thank you, Alycia and Johanna!

      Pasta water is simply the water you cooked the pasta in. Since a slotted spoon was used to transfer the ravioli to the skillet, you should still have a full pot of water left. You can just scoop it up with a measuring cup and add it to the skillet. It thins out the sauce.

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