Ravioli with Sage Butter Sauce

This is a dish my family has been making for years. I first had it in Switzerland, at a local family restaurant and fell in love, ordering it every time I returned to the restaurant.

There is something oh-so-perfect about the combination of sage, butter, and cheese. Add a touch of nutmeg, and your mouth will be watering for more!

Ingredients:

1 lb cheese ravioli

3 T olive oil

1 T butter

3 sprigs fresh sage, 1 finely chopped

nutmeg, for garnish

Bring a pot of water to boil for the ravioli. In a small saucepan, place the sage, olive oil, and butter. Heat on M until the oil is bubbling, but be careful not to burn the sage. Remove from heat and save.

Boil the ravioli according to package directions. This takes between 5-8 minutes usually, but can take 10 minutes. When the ravioli are done, quickly strain and serve on a large plate. It is okay if some water ends up on the plate. Drizzle with sage olive oil. Throw a couple ravioli in the pan to sop up any remaining olive oil, and return to serving dish. Sprinkle with nutmeg and enjoy!

Optional: When the ravioli are done, place them in the saucepan with the oil and brown slightly for a few minutes. This will really infuse them with sage and you might get a more "toasted" flavor.