Restaurant Toscanini in Amsterdam embodies the purity, simplicity and honesty of Italian cuisine. If possible, we sit down at least once every week for lunch and dinner. And if it's not possible, we just make the Ravioli Barbabietola e Ricotta ourselves!
Great sage butter sauce
What makes this ravioli one of our favorite dishes from Chef Leonardo Pacenti is the sauce with which he serves the filled pasta. We defused the recipe!
- 250 grams Ravioli Barbabietola e Ricotta (frozen)
- 250 gram Unsalted butter
- Half a bunch of fresh sage
- Parmigiano Reggiano or Pecorino
The Kitchen Helpers
- Baking pan
- Fine grater
The method of preparation
1. Place a saucepan with plenty of salted water over medium heat and bring to the boil. As soon as the water boils, add the frozen ravioli to the pan and let it cook for about 5 minutes. Meanwhile, make the sauce.
2. Place a frying pan on low heat and heat the unsalted butter in it. Add a ladle of the cooking water (from the saucepan with ravioli) and let it heat further together. Add the sage, taste and season the sauce with salt and pepper. Note: don't let this mixture get too brown. The aim is a melted butter sauce with sage, not a beurre noisette.
3. As soon as they are cooked, spoon the ravioli one by one into the frying pan with the sage butter sauce and stir for a minute over low heat. Italians also call this process (whereby the pasta and sauce become one whole) "mantecare". If the butter sauce curdles slightly, you can fix this by adding a little bit of the cooking water from the ravioli and stirring well again.
Finely grate the Parmigiano Reggiano or Pecorino. Finally, spoon the ravioli - with love - onto a plate and finish the dish with the sauce, grated cheese and some poppy seeds.