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A Romantic Dinner for Two: The Dinner “Ravioli with Sage Butter”

As Valentine’s Day approaches, our thoughts turn to romance. In this series, we share with you how easy it is to create an intimate, romantic and delicious Italian dinner for two in under 30 minutes (You’re welcome!). Think of it as a mini-lesson in la dolce vita (the sweet life) in a 3-part series.

Part 1: Set a Romantic Scene 

Part 2 of 3: The Dinner…

2_RAVIOLI_WITH_SAGE_WB_BNR In part 2 of our 3-part romantic dinner series, we focus on the main event, dinner. Rich and indulgent ravioli with a ricotta and herb filling in a savory sage butter sauce is elegant – and easy!

Get Yourself and Your Ingredients Ready.

Put on an apron to prevent any mishaps, gather all your ingredients and set out your cooking equipment.

Ingredients: Serves 2

  • 1 (8 oz.) package of fresh or frozen ravioli, savory filling of your choice

  • 3-5 tablespoons of butter

  • 10-12 fresh sage leaves, clean, dry and stems removed

  • 1⁄4 cup of freshly grated Parmesan cheese

  • Salt & fresh-cracked black pepper

  • A small bag of fresh salad greens, extra virgin olive oil and Balsamic vinegar

  • A fresh baguette or artisan loaf of Italian bread

  • A good bottle of extra dry white wine

Get Things Prepped.

Put a large, wide pot of water on to boil. The ravioli will float to the top as they cook so they need a little room to “swim” so they don’t stick to each other.

While the pasta water is heating…

  1. Slice the bread, wrap it in foil and pop it, along with the dinner plates, in the oven to warm. Grate the cheese and set aside. Lightly dress the salad with the olive oil and Balsamic vinegar and put it in the fridge to chill.

  2. Pour yourself and your Valentine a chilled glass of very good wine, take a deep breath and just enjoy the moment. This dinner goes together quickly and easily so there’s no need to rush.

  3. Melt the butter on medium heat and add the sage leaves in a single layer. Gently sauté the sage leaves, turning once, until they are crispy and the butter is just starting to turn a light caramel brown color. Remove the pan from the heat.

  4. Once the pasta water has come to a rolling boil, add 2 tablespoons of salt, turn the heat down just a touch and slip the ravioli in. You want them to cook gently without breaking apart. (If using frozen ravioli, there’s no need to thaw them first. Just add an extra minute to the cooking time.)

  5. Cook the ravioli al dente (still with a firm bite). Fresh pasta cooks very quickly, just 2-3 minutes, so check the package, stir occasionally and keep an eye on them.

  6. With a slotted spoon, carefully remove and transfer the ravioli to the warm plates. Blot gently with a paper towel to remove any excess water.

  7. Drizzle the brown butter over the top. Garnish with the crispy sage leaves, the grated cheese, and a bit of fresh-cracked black pepper. Serve immediately with fresh, warm slices of French bread and the chilled salad.

Take your time over dinner. Luxuriate the moment, and la dolce vita, as you savor every sensuous morsel. Carefully slice each delicate pillow in half, top with a flake of crispy sage and swirl it all in the nutty brown butter sauce. Mmmm. Heaven.

Find Part 3 here.

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