Ravioli with cream & sage
Makes 4 servings
Simple though this may sound—and it is—something magical happens when good-quality cheese-filled ravioli (or tortellini) is combined with cream, then treated to a generous handful of fresh sage before serving. Cucina rustica at its best.
1 cup (250 mL) whipping cream
6 bay leaves
1 tsp. (5 mL) salt
1 lb. (450 g) fresh cheese ravioli or tortellini
16 fresh sage leaves, snipped into pieces with scissors
Freshly ground pepper
Combine cream and bay leaves in a large skillet. Bring to a boil over high heat; reduce to low and simmer for 3 to 4 minutes. Remove from heat and discard bay leaves. Cover skillet with a lid and set aside.
Bring a large pot of water to a boil over high heat. Add salt and ravioli; cook until just tender, about 5 minutes.
Drain well; add pasta to cream and toss to coat. Transfer ravioli to warmed, shallow serving bowls, spooning sauce overtop.
Sprinkle with sage and pepper; serve immediately.