Preparation time: cca. 15 minutes (plus cooking time)
Per portion cca. 337 kcal / 1415 kJ
29 g P, 14 g F, 21 g CH
INGREDIENTS (Serves 4)
- 400 g fresh ravioli (ricotta filling)
- 2 tbsp butter
- 8 sage leaves
- 100 g Parmesan
- Cook the ravioli in boiling salted water following the packet instructions. Melt the butter in a pan. Wash and pat dry the sage leaves and sauté in the butter. Add a little nutmeg to taste.
- Put the ravioli in a sieve to drain, then place in a bowl and dress in the sage butter. Grate the Parmesan and sprinkle over the top. Add pepper to taste and serve.