Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli ripieni di Gorgonzola con Burro, Salvia e Parmigiano Grattugiato

Gorgonzola-Stuffed Ravioli with Butter, Sage, and Grated Parmesan

Name: Gorgonzola-Stuffed Ravioli with Butter, Sage, and Grated Parmesan
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs Gorgonzola-stuffed ravioli (500 grams); 1 1/4 cups grated Parmesan cheese (150 grams); 7 oz unsalted butter (200 grams); as needed Extra virgin olive oil,; as needed Fresh sage leaves,

Fabio Del Buono @FabioMasterChef

Paola

Gorgonzola-Stuffed Ravioli with Butter, Sage, and Grated Parmesan

Fabio Del Buono @FabioMasterChef

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Ingredients

20 minutes

Serves 4 servings

1.1 lbsGorgonzola-stuffed ravioli (500 grams)
1 1/4 cupsgrated Parmesan cheese (150 grams)
7 ozunsalted butter (200 grams)
as neededExtra virgin olive oil,
as neededFresh sage leaves,
Salt, as needed

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Steps

20 minutes

1

Bring a large pot of salted water to a boil for the ravioli.
2

In a skillet, add the olive oil and butter. Melt them together, then add the sage leaves and cook for a few minutes to infuse the flavor.
3

Remove the cooked ravioli from the water and add them to the skillet with the butter. Add the grated Parmesan and a little of the pasta cooking water, then toss to combine until creamy.
4

Plate the ravioli and serve with more grated Parmesan on top.