20 minutes

For 10 people

INGREDIENTS (10 portions)

50 g pine nuts
70 pieces fresh ready-to-cook ravioli
250 g Oldenburger Butter, unsalted
30 sage leaves
salt and pepper

INSTRUCTIONS

Preparation

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

01. Swirling a tablespoon of cold butter into a pan sauce just before serving adds both richness and body.

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