baked ravioli

Ingredients

• 1 package (16 oz) refrigerated ravioli (cheese or meat)
• 4 tablespoons unsalted butter
• 1/2 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry white wine
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water

Instructions

1. Preheat oven to 375°F (190°C).
2. Place ravioli in a lightly greased baking dish.
3. Pour white wine over ravioli.
4. Cover baking dish with foil and bake for 20-25 minutes, or until ravioli is tender and lightly browned.
5. Remove foil and sprinkle Parmesan cheese over ravioli.
6. Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
7. While ravioli is baking, melt butter in a small saucepan over medium heat.
8. Add sage leaves to the melted butter and cook for 1-2 minutes, until fragrant.
9. Remove from heat.
10. Add a splash of reserved pasta water to the sage butter sauce to loosen it up if needed.
11. Season with salt and pepper to taste.
12. Serve ravioli topped with sage butter sauce.

Notes

• For a richer sauce, use chicken broth instead of white wine.
• To prevent sticking, lightly grease the baking dish with butter before adding the ravioli.
• Reserve some pasta water before draining the ravioli – it adds starch that helps thicken the sauce.
• Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.