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Ravioli con la salvia

Ravioli with Sage

From	Difficulty	Serves	Time
			25'

Ingredients

Ravioli stuffed with meat: 400 g. (14.10 oz.)
Sage: 8 leaves
Butter: 100 g. (3.50 oz.)
Parmesan cheese (grated): 100 g. (3.50 oz.)
Powder of nutmeg: ½ tea spoon
Salt

Preparation

Boil 4 liters (4.20 qts.) of salted water in a broad casserole; then plunge the ravioli in it and let them cook, mixing now and then.
In the meanwhile, melt the butter in a pan over a low fire. When butter is completely melt, but not browned, add the sage leaves and the nutmeg powder.
Drain the ravioli al dente, put them in a large plate, sprinkle with the melted butter, strew with the grated parmesan cheese and serve.

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