PreperationCarefully toast the pine nuts in a fat-free pan.
Making the RavioliCook the fresh ravioli in plenty of boiling salted water.
The Final TouchFoam up the Oldenburger Butter in a pan, then add the sage leaves and some salt. Gently toss the cooked ravioli in the sage butter and serve immediately, garnished with pine nuts and fresh pepper.
Tips from Chef to Chef
Swirling a tablespoon of cold butter into a pan sauce just before serving adds both richness and body.