Buy a pound (16 oz) of fresh ravioli in your supermarket or Italian pasta store. This makes a quick and delicious weeknight meal. If there is just the two of you, freeze half of the recipe and let thaw before heating through in a skillet. You can also easily cut this recipe in half for two people.
1 lb wild mushroom ravioli
¼ cup unsalted butter
1 small shallot, minced
6 fresh whole sage leaves
1 clove garlic, minced
½ cup dry vermouth
Zest and juice 1 lemon
Sea salt and freshly ground black pepper
2 T chopped Italian parsley
Freshly grated Parmigiano-Reggiano cheese
Bring a pot of water to a boil.
Add one teaspoon of salt and gently boil the ravioli until they float to the top.
Then gently boil them one more minute.
In a large skillet, melt the butter over medium heat.
Add the garlic and sage and sauté a couple of minutes.
Add the wine and season to taste with salt and pepper.
Keep warm while pasta is cooking.
Discard the sage leaves and using a slotted spoon, add the ravioli to the skillet with the sauce.
Add about ¼ to ½ cup of the pasta cooking water.
Heat the pasta in the sauce for a minute or two.
Spoon into 4 warm pasta bowls.
Sprinkle with parsley and add some grated Parmigiano.
Serves 4
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