Ravioli with Sage Butter Sauce
Ingredients
- 50 g pine nuts
- 70 pieces fresh ready-to-cook ravioli
- 250 g Oldenburger Butter, unsalted
- 30 sage leaves
- salt and pepper
Instructions
Preperation
Carefully toast the pine nuts in a fat-free pan.Making the Ravioli
Cook the fresh ravioli in plenty of boiling salted water.The Final Touch
Foam 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.
Recommended Products
Oldenburger Butter unsalted, min. 82% fat, 250g piece
- soft and easy to spread
- no additives
- made from pure cow's milk
Oldenburger Butter unsalted, min. 82% fat, 7g portion
- soft and easy to spread
- no additives
- made from pure cow's milk