• 5-6 cups water
  • 300 gms Sorrentina’s Spinach and Ricotta Ravioli
  • 50 gms butter
  • A handful of sage leaves
  • Salt, to season
  • Pepper, to season
  • To blanch pasta, heat water and season it with salt, add the spinach ravioli and blanch for 3-4 minutes until they rise to the surface. (Please follow the instructions printed on the pack). Make sure you reserve some of the pasta water for the sauce.
  • Take the cooked ravioli out and set aside.
  • Heat half the butter in a pan, add sage and sautée on low heat till it's slightly brown
  • Add a quarter ladle of the pasta water to the butter and then add your blanched spinach ravioli.
  • Sauté the spinach ravioli on a medium flame for a minute and take it off the heat.
  • Add the rest of the butter (cold) and toss the spinach ravioli.
  • Season with pepper and salt and serve hot.

Essentials to make your Dish