After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful ...

Meanwhile, melt the butter for the sauce in a small saucepan and cook until it is a pale brown colour – this is called a beurre noisette. Serve the ravioli scattered with grated parmesan and ...